Man might not live on bread along, but I could make a strong argument for including chips and salsa in my everyday life. Tex-Mex flavors are my comfort and these foil packet steak fajitas are my jam! Just try them and see how tasty camping food can be.
The key to a great foil packet meal is to choose ingredients that all take about the same time to cook. An easy way to make that happen is to cut up ingredients that take longer into smaller pieces. And, if they are in bite sized pieces, they are that much easier to eat sitting around a campfire without needing a knife. In fact, if you open your packet carefully enough, you won’t need to dirty many dishes at all. You can scoop these fajita pieces right onto your tortillas and eat with your hands.
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Who doesn’t love food cooked over a campfire? Actually we know a lot of people who don’t and we just have to feel sorry for them. Because we love to cook over a campfire, especially in foil packets. These are easy to use, easy to customize, and easy to cleanup. Since there are hundreds of recipes out there for things to cook inside a foil pack, you are sure to find something that will be extremely delicious when cooked over the campfire.
What we love about Steak Fajitas in a Foil Packet:
- These are prepped ahead of time
- You can season them as hot or mild as you like
- They can be cooked over wood, charcoal, or gas
- Recipe doesn’t require lots of fancy ingredients
- You are eating a one dish meal
The Ingredients:
- Olive Oil (the basis of so many tasty meals)
- Salt & Pepper (as you wish)
- Taco/Cumin/Fajita Seasonings (for a little extra flavor)
- Flank or Rib Eye Steak (not too thick)
- Bell Peppers (go for colorful)
- Onions (white, yellow, red-your preference)
- Small Tortillas (corn or flour)
- Minute Rice (optional)
- Toppings (shredded cheese, salsa, sour cream, avocado, etc.)
The Process Part One:
- Slice your steak thinly, against the grain. If you wish to marinate it do so. We typically crack open a tasty beer and marinate our steak, with seasonings, in the beer for about 30 minutes before proceeding.
- Thinly slice your bell peppers and onions, then place in a bowl with some olive oil. Season this with a little salt and pepper if you wish.
- Cut four large pieces of foil (about 18 inches) and four slightly smaller pieces of parchment paper (about 16 inches). Place one piece of parchment paper on top of each piece of foil.
- If you are using the minute rice, place 1/4 cup of the rice in the center of the packet first.
- Then, using your tongs, place 1/4 of your steak on top of the rice.
- Next, add 1/4 of your peppers and onions on and around the steak.
- Fold the long sides together and form a seam. Then roll the short sides up to form additional seams.
- Refrigerate up to three days or freeze until time to go camping.
The Process Part Two:
- Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to cooking your food.
- Place your foil packets over heat for 15-20 minutes, flipping about halfway through. If you are also heating up tortillas in a foil packet, throw them on for the last 5 minutes.
- Carefully pull the packets off and let them cool for a minute or two.
- Open them up and assemble away using whatever optional ingredients you have brought along. We typically add shredded cheese and salsa at a minimum, sour cream and avocado when we have space to bring them.
Equipment needed:
- Aluminum Foil: We use heavy duty aluminum foil for all of our foil packet recipes. It only takes one time for your foil to fall apart during the process of cooking to realize the importance of quality foil.
- Parchment Paper: Some people don’t like to cook over high heat with aluminum. Parchment paper is the way to go here. Line the inside of the foil with the paper and everything cooks the same, just without touching the foil. Bonus-the foil stays clean and can be recycled.
- Heat resistant gloves: If you are going to be working around a fire, at some point you will probably get burned. These gloves can help prevent that.
More Recipes to Enjoy:
Foil Packet Food: Steak Fajitas
Ingredients
- 1 lb steak flank or rib eye
- taco/cumin/fajita seasonings to taste
- 1 beer optional
- 4 med bell peppers assorted colors
- 1 med onion
- olive oil
- salt and pepper to taste
- 1 cup minute rice optional
- assorted toppings cheese, salsa, sour cream, avocado, etc.
- small tortillas flour or corn
Instructions
At Home
- Slice your steak thinly, against the grain. If you wish to marinate it do so. We typically crack open a tasty beer and marinate our steak, with seasonings, in the beer for about 30 minutes before proceeding.
- Thinly slice your bell peppers and onions, then place in a bowl with some olive oil. Season this with a little salt and pepper if you wish.
- Cut four large pieces of foil (about 18 inches) and four slightly smaller pieces of parchment paper (about 16 inches). Place one piece of parchment paper on top of each piece of foil.
- If you are using the minute rice, place 1/4 cup of the rice in the center of the packet first.
- Then, using your tongs, place 1/4 of your steak on top of the rice.
- Next, add 1/4 of your peppers and onions on and around the steak.
- Fold the long sides together and form a seam. Then roll the short sides up to form additional seams.
- Refrigerate up to three days or freeze until time to go camping.
At the Campsite
- Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to cooking your food.
- Place your foil packets over heat for 15-20 minutes, flipping about halfway through. If you are also heating up tortillas in a foil packet, throw them on for the last 5 minutes.
- Carefully pull the packets off and let them cool for a minute or two.
- Open them up and assemble away using whatever optional ingredients you have brought along. We typically add shredded cheese and salsa at a minimum, sour cream and avocado when we have space to bring them.