FOIL PACK STEAK FAJITAS — Flank steak, peppers and onions are grilled in foil, then rolled in flour tortillas with sour cream and guacamole in this yummy Tex-Mex meal.
When it comes to making delicious, juicy beef fajitas, these Foil Pack Steak Fajitas are the way to go!
I sort of love foil dinners of all kinds, and these foil pack fajitas are a favorite with me and my family. Grilling in foil packs is just so easy. And honestly, I think you could grill almost anything this way.
Fajitas are a great way to use less expensive cuts of meat. The secret is a good long marinade to tenderize the beef and add lots of flavor.
You can certainly mix up your own spice blend, but in the interest of keeping things quick and easy, I usually use a pre-packaged fajita seasoning blend.
I really love that this is a complete meal in one convenient package. There’s just something so satisfying about tender steak and grilled peppers all rolled up in a soft flour tortilla with sour cream and guacamole.
That’s the great thing about fajitas–they’re easy to change up to suit your tastes. Another delicious addition to these foil packs is sliced mushrooms.
I usually plan on one foil pack per person–which will make about two fajitas, if you use the small fajita size tortillas. But leftovers are wonderful, if you’re lucky enough to have any!
If you’re looking for a simple, easy to make summer dinner that won’t heat up your kitchen, these Foil Pack Steak Fajitas are a must try!
Be sure to save this Foil Pack Steak Fajitas recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Bell Peppers
Color: Color does matter–somewhat. Red peppers are just mature green peppers. However, orange and yellow peppers are different, sweeter varieties.
Appearance: Regardless of color, look for shiny, unblemished, wrinkle-free skins, as well as peppers that are firm. Avoid peppers that look shriveled or have soft spots.
Storing: Keep unwashed peppers in a plastic bag in the vegetable drawer. Keep them dry–too moisture will eventually cause them to rot.
Most peppers will keep in the refrigerator for 5-7 days. Green peppers tend to stay fresh longer than other varieties.
Here’s what you’ll need to make Foil Pack Steak Fajitas
- Flank steak
- Fajita seasoning mix
- Salt and pepper
- Olive oil
- Produce: garlic, bell peppers, onions
- Optional: sour cream, guacamole, lime wedges
- 1.5 pounds flank steak, thinly sliced
- 1 (1 oz.) package fajita seasoning mix, divided
- 3 tablespoons olive oil, divided
- 3-4 cloves garlic, minced
- 1 tablespoon lime juice
- Salt and pepper
- 3-4 bell peppers (any color), sliced
- 1 medium onion, sliced
- Flour tortillas
- Optional toppings: sour cream, guacamole, salsa, lime wedges
- Place the sliced flank steak in a large, zip-top bag. Set aside 2 teaspoons of the fajita seasoning.
- In a small bowl, whisk together the remaining fajita seasoning, 2 tablespoons of olive oil, garlic, lime juice, and salt and pepper, to taste. Add to sliced steak in bag and seal. Refrigerate for at least 2 hours, or up to 24 hours.
- Meanwhile, place sliced peppers and onions in a medium bowl. Toss with remaining tablespoon of oil and remaining fajita seasoning. Season with salt and pepper, to taste.
- Preheat grill to medium-high heat. Tear off 6-8 large sheets of aluminum foil. Spray each sheet with non-stick cooking spray. Dived flank steak, peppers and onions evenly between foil sheets. Seal foil tightly around fajita mixture.
- Grill for 6-8 minutes per side, or until peppers are tender and steak is cooked to desired doneness.
- Serve in flour tortillas with your choice of toppings.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 355 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 91mg Sodium: 287mg Carbohydrates: 15g Fiber: 2g Sugar: 4g Protein: 33g
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Who Dished It Up First: This is an original recipe