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These chili lime Steak Fajitas in Foil Packs are everything you love about a classic steak fajita recipe, with a no-fuss, flavor-packed twist! Made with juicy, marinated flank steak, bell peppers, and onions, this is one of the easiest ways to whip up a steak fajitas recipe—especially when you don’t want to dirty up a bunch of dishes.
These foil pack beef steak fajitas are honestly the best I’ve ever made—and that’s saying something. They taste just like the sizzling skillet fajitas from Chili’s but come together in the oven (or grill!) using a simple foil packet method. The steak is marinated in lime juice, garlic, and cumin for big bold flavor, just like a traditional fajita recipe should be. If you’ve made my steak fajita roll ups or my steak and potato foil packs, you already know—this combo is a winner.
Why You’ll Love This Steak Fajita Recipe
- Big flavor from a simple chili lime marinade that soaks into every bite of the steak and veggies.
- Quick cleanup thanks to foil packs—no messy skillets or pans to deal with.
- Versatile cooking, whether you bake them in the oven or toss them on the grill.
- Weeknight-friendly dinner that’s ready in under 30 minutes.
- Easy to customize with your favorite veggies, toppings, and tortillas.
What You’ll Need
This is one of my favorite steak foil packet recipes, especially when I want something fast but family-approved. The ingredients are listed below with some notes and suggestions, but please scroll down to the recipe card for the full amounts and instructions.
For the Steak
- Flank Steak: Thinly sliced for quick, even cooking. You can also use skirt steak or sirloin as a substitute.
- Lime Juice: Adds brightness and helps tenderize the steak. Lemon juice works too if that’s what you have on hand.
- Olive Oil: Helps coat the meat and veggies for even cooking and flavor. You can swap in avocado oil or any neutral oil.
- Garlic: Adds a bold kick to the marinade. Garlic powder can be used if you’re out of fresh.
- Ground Cumin: Brings in that warm flavor that makes fajitas taste like fajitas. Ground coriander is a backup option.
- Chili Powder: Gives the marinade a little heat and smoky depth. Try smoked paprika for a milder version.
- Salt: Sea salt or kosher salt both work great.
For the Fajitas
- Bell Peppers: Classic fajita veggie that adds crunch and sweetness. Use any color you like—or mix and match!
- Yellow Onion: Sliced for that sweet, caramelized flavor. Red onion works too if you want something milder or more colorful.
- Olive Oil: Any cooking oil you prefer will do the trick here.
- Dried Oregano: Adds an herby layer to the veggie mix. Italian seasoning can be used if needed.
- Garlic Powder: Boosts the garlic flavor in the veggies without the need to mince anything. Onion powder could work as a sub.
- Paprika (sweet or smoked): Adds mild heat and rich color. Smoked paprika gives a deeper, more intense flavor.
- Salt & Black Pepper: Season to taste to balance and brighten everything. You know the drill—don’t skip these!
- Flour Tortillas are perfect for wrapping up your steak and veggies. For a lighter option, swap in corn tortillas or lettuce wraps.
How To Make Steak Fajitas in Foil Packs
What we’ve got here is the ultimate mash-up: a tender, juicy steak fajita recipe cooked inside foil packs for the easiest cleanup ever. These are exceptionally easy to make and out-of-this-world amazing! Prepared with peppers and onions, they’re an instant classic.
- Marinate: Whisk together the lime juice, olive oil, garlic, cumin, chili powder, and salt. Pour the marinade over the sliced steak and refrigerate for 1 hour or overnight. If you don’t have time to let the steak sit for that long, let it marinate for at least 15 minutes.
- Prepare the foils: Cut up four 12 x 12 aluminum foil sheets and set aside.
- Prep the vegetables: Slice some peppers and onions and season them with salt, pepper, garlic powder, paprika, and oregano.
- Fill the foils: Portion out the pepper mixture and arrange it in the center of each foil sheet. Portion out the steak slices and arrange them over the vegetables. Close the foils and wrap them tightly around the steak and vegetables.
- Cook in the oven: Cook at 425˚F for 15 minutes or until done. I suggest cooking for 13 minutes in the oven, then opening up the packets and putting them under the broiler for a couple of minutes to get that bit of browning on top.
- Or cook them on the grill: You can also grill the foil packets over high heat for around 7 minutes per side.
- Serve: Remove the foil packs from the oven or grill and carefully open them, away from your face, because steam! Serve the steak fajitas with fresh cilantro, sliced avocado, a dollop of sour cream, and a good squeeze of fresh lime juice.
What To Serve With Fajitas
Steak fajitas are a flavorful and versatile dish. You could serve them over flour tortillas or lettuce wraps. Break out of tradition and try them with lavash bread! A simple side of rice, whether Mexican rice or this fiesta rice, pairs well with the rich flavors of the fajitas. A fresh heirloom tomato salad or this simple tabbouleh salad can also balance the richness of all the flavors.
How To Store Leftovers
- Refrigerate: Let the steak fajitas cool completely, then transfer them to an airtight container. Store in the fridge for 2 to 3 days.
- Reheat: Warm the leftovers in a skillet over medium heat or pop them in the microwave until heated through. Add a splash of lime juice to freshen things up before serving.
- Meal Prep Tip: Keep the steak and veggies separate from any tortillas to prevent sogginess. Store tortillas wrapped in foil or in a separate container.
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Steak Fajita Recipe
Ingredients
For the Steak and Marinade
- 1 pound flank steak, thinly sliced
- 2 limes, juiced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
For the Fajitas
- 2 bell peppers, cut into strips (any color)
- 1 medium yellow onion, thinly sliced
- 2 teaspoons olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder, or to taste
- ¼ teaspoon sweet or smoked paprika, or to taste
- salt and freshly ground black pepper, to taste
Optional Sides For Serving
- flour tortillas
- avocado slices
- lime wedges
- sour cream
- chopped fresh cilantro
Instructions
- Prep. Preheat the oven to 425˚F. Cut up four 12 x 12 aluminum foil sheets and set aside.
- Marinate. Place the steak slices in a large mixing bowl, a baking dish, or a freezer bag. Whisk together the lime juice, olive oil, garlic, cumin, chili powder, and salt. Pour the marinade over the steak slices, mix around until evenly coated, and cover. Refrigerate for 15 minutes or up to 24 hours. Then, remove the steak from the fridge and set aside to come to room temperature.
- Season the veggies. Place the sliced bell peppers and sliced onions in a large mixing bowl and season with olive oil, oregano, garlic powder, paprika, salt, and pepper; mix to combine.
- Prep the foil sheets. Portion out the pepper mixture and arrange it in the center of each foil sheet. Remove the steak from the marinade; portion out the steak slices and arrange over the vegetables inside the foil packs. Discard the marinade.
- Cook. Close the foils and wrap them tightly around the steak and vegetables. Arrange the foil packs on a baking sheet and cook for 15 minutes or until done. I suggest cooking for 13 minutes in the oven, then opening up the packets and putting them under the broiler for a couple of minutes to get that bit of browning on top.
- Or grill. You can also grill the steak fajita packs over high heat for around 7 minutes per side. An instant-read thermometer should read 125˚F in the center for medium rare and 135˚F for medium.
- Finish and serve. Remove the steak fajitas from the oven (or the grill) and serve with flour tortillas, avocado slices, lime wedges, sour cream, etc.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Fajitas Recipes
- Sheet Pan Steak Fajitas
- Chicken and Rice Fajitas in Foil
- Skillet Shrimp Fajitas
- Homemade Fajitas Seasoning Mix
I rated it 3 as there are no amounts listed on anything.
Hi,
All that information is listed in the recipe card. The recipe card is toward the bottom of the post, right above the comments section. SO you just missed it. You can also click on “Jump To Recipe” at the top of the post, right under the recipe’s title.
They were amazing and super easy to make!!! 10/10 great recipe will definitely try again! My husband loveddd them!
Fajitas are my go to to order when we go out. I’m so excited to make them at home now. The Chili Lime marinade sounds wonderful!
I love fajitas better than tacos and I love how easy these sound to make. Definitely going on our menu this week! Thanks for posting.
Fajitas are my favorite thing to order when I go out to eat. I love how easy these are to make with foil packs!
This is awesome. We adore this so much. Thank you!
Favorite dinner! We loved it ๐
These look ace. Giving this a go. Steak mmm