Steak fajita foil packets are the perfect combination of bold flavors and no-fuss cooking, whether you’re grilling, camping, or using your oven. Juicy steak, smoky spices, and colorful veggies come together beautifully in one convenient bundle.
This easy dinner packs in serious flavor with minimal cleanup, making it ideal for busy weeknights or outdoor adventures. Bonus: they’re freezer-friendly and customizable for every eater at your table.
What You’ll Need for These Steak Fajita Foil Packets
- Flank or rib eye steak – Thinly sliced against the grain for maximum tenderness and rich, beefy flavor.
- Bell peppers – A vibrant mix of red, green, yellow, or orange adds sweetness and crunch.
- Red or yellow onion – Offers a savory edge and aromatic depth when grilled or roasted.
- Olive oil – Helps the seasoning stick and keeps everything juicy inside the foil.
- Spice blend – Cumin, chili powder, smoked paprika, garlic and onion powders for that signature Tex-Mex warmth.
- Tortillas – Flour or corn, warmed right in foil for the ultimate fajita experience.
Let’s Make It: How to Cook Steak Fajita Foil Packets
Start by seasoning your steak slices with a smoky, spiced blend and olive oil. In a separate bowl, toss sliced peppers and onions with the remaining oil, adding salt and pepper.
Cut generous sheets of foil and, if using, spoon a bit of minute rice in the center. Layer on the marinated steak, then surround it with the colorful veggies. Seal tightly to form packets.
Bake in a hot oven, grill over medium heat, or place directly on campfire coals—your choice! Don’t forget to warm the tortillas in separate foil packets during the last few minutes of cooking.
Let everything rest before opening, then serve right from the foil or pile high in tortillas with your favorite toppings.
Pro Tips & Tasty Tweaks for Steak Fajita Foil Packets
For extra flavor, let the steak marinate in the spice blend for up to 24 hours in the fridge before assembling the packets. If you prefer a heartier meal, the addition of minute rice inside each foil packet absorbs all those delicious juices and bulks up the dish.
Want a low-carb option? Skip the tortillas and serve the steak and veggies right out of the packet or over a bed of cauliflower rice. Feeling indulgent? Add a sprinkle of shredded cheese before sealing the packets—it melts into gooey perfection as it cooks.
Don’t be afraid to swap the steak for chicken or portobello mushrooms for a different twist. These packets are endlessly versatile and crowd-pleasing every time.
Keeping It Fresh: Storing and Reheating Steak Fajita Foil Packets
Leftovers can be stored right in the foil packets or transferred to an airtight container in the fridge for up to 3 days. To reheat, place the foil packets in a 375°F oven for about 10–12 minutes or until warmed through.
If freezing uncooked, tightly wrap and freeze the foil packets and tortillas in separate freezer bags. Thaw in the fridge overnight, then cook as directed. Whether you’re meal prepping or planning a camping trip, they’re always ready to go when you are.
Steak Fajita Foil Packets
Ingredients
- 1 pound flank or rib eye steak thinly sliced against the grain
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 3 tablespoons olive oil divided
- Optional: 1 1/2 cups dry minute rice
- 2 teaspoons ground cumin
- Assorted toppings: sour cream avocado slices or guacamole, salsa, fresh cilantro, lime wedges
- 2 teaspoons chili powder
- 1 small red or yellow onion thinly sliced
- 1/4 teaspoon smoked paprika
- 3 bell peppers any mix of red, yellow, green, or orange, thinly sliced
- Salt and black pepper to taste
- Small flour or corn tortillas
Instructions
- In a mixing bowl, blend together the cumin, chili powder, salt, garlic powder, onion powder, and smoked paprika. Stir until uniformly combined. Add the sliced steak and 2 tablespoons of olive oil to the bowl and mix thoroughly to coat the meat evenly in the spice blend. In a separate bowl, toss the bell pepper slices and the onion with the remaining tablespoon of olive oil. Season lightly with salt and pepper if desired.
- Tear out eight sheets of aluminum foil, each approximately 20 inches in length. Use two sheets per serving to ensure durability. If incorporating rice, place 1/4 cup of dry minute rice in the center of each foil assembly. Use tongs to arrange equal portions of the marinated steak over the rice, then spoon the pepper and onion mixture to the sides of the steak.
- Fold and seal the foil securely to encase the ingredients in packets. Optionally, prepare a stack of tortillas in a separate foil wrap, folding and sealing them tightly.
Make It Now
- Oven: Preheat to 425°F. Set foil packets on a baking sheet and place in the center of the oven. Bake for 17–18 minutes until steak is cooked to preference. Add foil-wrapped tortillas directly to the oven during the final 10 minutes. Let rest for 5 minutes before serving.
- Grill: Position packets directly on the grill grates over medium heat. Cook for 12–15 minutes, flipping once midway. Warm the tortilla packets alongside until heated through. Allow to cool briefly before serving.
- Campfire: Use a well-established bed of white coals, approximately 1–2 inches deep. Set foil packets onto the coals and cook for 4 minutes per side, rotating every few minutes until done. Warm tortillas above the coals using a grill rack. Rest 5 minutes before serving.
Make It a Freezer Meal
- Wrap each prepared foil packet and place into a labeled gallon-sized freezer bag. Place foil-wrapped tortillas into a separate gallon bag and store inside the same kit. Seal well, removing excess air, and freeze.
Thaw and Cook
- Defrost in the refrigerator for 12 to 24 hours before cooking. Follow standard oven, grill, or campfire instructions once thawed.
