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Steak Fajita Foil Packets

These simple yet flavorful foil packets feature tender steak, bell peppers, and onions infused with bold spices. Ideal for grilling, oven-baking, or campfire cooking, they are a convenient and delicious dinner choice, with optional additions like tortillas and toppings to complete the meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

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.

Notes

Heavy-duty foil or a combination of non-stick and heavy-duty foil is recommended for grilling durability. Regular foil may be used with 2–3 layers for strength. Adding rice yields a thicker meal with reduced moisture, while omitting rice results in juicier contents. Applying cooking spray is optional, particularly beneficial when not using non-stick foil.