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Steak Fajita Packets

  • Prep Time: 10 minutes + 2 hours for marinating
  • Cook Time: 15 minutes
  • Servings: 6
  • Course: Main Dish

An easy meal to throw on the grill, filled with marinated and tender meat and veggies from Reynolds Wrap® Ambassador, Cake ‘n Knife.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup!  


Fajita Packets

  • 1 1/2 pounds top sirloin, thinly sliced
  • 3 tablespoons oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon fresh lime juice
  • 6 sheets Reynolds Wrap® Heavy Duty Foil
  • 3 bell peppers (any combination of red, green, yellow, or orange), thinly sliced
  • 1 small yellow or white onion, thinly sliced


  • Salsa
  • Sour cream
  • Chopped cilantro
  • Lime wedges
  • Warmed flour tortillas (6 or 8 inch)


Step 1

In a large sealable bag, combine steak, 2 tablespoons oil, salt, pepper, garlic powder, ground cumin, chili powder, smoked paprika, cayenne pepper and lime juice. Seal and move everything around with your hands to evenly coat the meat. Refrigerate for at least 2 hours, up to 24 hours.

Step 2

Preheat the grill to medium-high heat when ready to cook.

Step 3

Add sliced peppers, onion, and remaining 1 tablespoon oil to a medium bowl. Toss to coat the vegetables and season with salt and pepper.

Step 4

Tear off six large sheets of Reynolds Wrap® Heavy Duty Foil.

Step 5

Divide the pepper mixture between the sheets evenly, then top with even amounts of sliced steak. Seal the foil tightly around the mixture to form individual packets.

Step 6

Grill for 6 to 8 minutes on each side. Cooking for 6 minutes per side will get you medium-rare steak. Cook longer for desired doneness.

Step 7

Serve immediately with your favorite toppings and warmed tortillas.

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