My favorite kind of food is when easy and tasty meet and these Steak Fajita Foil Packs are right in that sweet spot. Using foil to cook them makes this recipe super easy to make and clean up. And these packets are so full of flavor. I love that I can serve these up with some tortillas and fajita fixins and everyone can assemble their own fajitas however they want.
The best part is that you can make these on the grill or in the oven. How’s that for versatility?
The main ingredients in this recipe are simply sliced beef, bell peppers, and some onion. But, what takes this into serious flavor territory is all the spices that go in with the meat before you wrap up those squares of foil. There’s lots of ground cumin, some chili powder, and some lime juice to make each bite tasty.
You’ll need to get your foil out and cut it into squares ahead of time to make it super easy to assemble these packets.
Place some meat and veggies in the center of the foil and fold into a square shape, then pinch two sides together to form a sort of handle on top. When these are hot you can use the tongs to pick them up by this “handle” without ripping the foil. I like to use the heavy duty foil to make sure there are never any tears.
While I love fajitas seared on a cast iron skillet, there’s something about these foil packs that makes the meat so tender and juicy. The steam builds up in the packets and cooks the meat without drying it at all. Plus you don’t lose any of the spices to the pan either.
For an easy way to have fajitas these Steak Fajita Foil Packs are unbeatable.
Steak Fajita Foil Packs
Diet: Low-Lactose
Ingredients
- 1 ½ lbs top sirloin, thinly sliced
- 3 bell peppers, seeded and thinly sliced
- 1 yellow onion, thinly sliced
- 3 tablespoons canola oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- juice of 1 lime
- 6-8 8” inch flour or corn tortillas
- fajita toppings of your choice
Preparation
- Preheat oven to to 400˚F. In large bowl combine beef, pepper, onions, oil, salt, pepper, garlic powder, cumin, chili powder, cayenne pepper, and lime juice. Toss with tongs to coat each piece of meat.
- Place some of the beef and veggie mixture in the center of a 12” square piece of foil. Fold top sides together and fold over until tightly sealed. Repeat for remaining beef mixture until you have 8 packets.
- Place on baking sheets and bake for 15-20 minutes or until beef is cooked to at least an internal temperature of 155˚F. Or grill on high for 7-10 minutes. Allow to rest for 5 minutes.
- Carefully open foil packets with tongs or two forks when ready to serve. Serve with lime wedges, warm tortillas, and the toppings of your choice such as salsa, guacamole, and cilantro. Each packet should make roughly 2 fajitas.
Recipe adapted from Le Creme de La Crumb.