Oven Steak Fajitas are an easy one pan meal that you can serve with all of your favorite toppings and it’s ready in 30 minutes! 

Most homemade steak fajitas recipes that you will see are made on a sheet pan and if you make the rice as a side dish, it has to be cooked separately. 

Today I am going to show you how to make fajitas in the oven and create a foil packet so that the steak and rice is steamed perfectly every time and can be cooked all together. 

In the warmer months, you can use this recipe and grill the fajitas instead of baking them in the oven. 

I love the fact that each steak packet is full of veggies and protein. This is a family favorite and can easily be customized if you want to add more ingredients. The leftovers keep well too, so for those who meal prep, you may want to make some extras. 

Oven Steak Fajita Ingredients 

Steak – I am using flank steak

Spices and Herbs: garlic, salt, black pepper, thyme, cilantro

Veggies: onion, bell peppers

Rice: any long grain white rice will work

Liquids: lime juice, water,

Optional Toppings: chopped tomato, sour cream, diced avocado

How to Cook Steak Fajitas in the Oven

Preheat the oven to 425 degrees. 

Cut 8 sheets of aluminum foil so that they are about 8 inches long. 

Slice the flank steak thinly across the grain and set it aside. You want these pieces to be about ½ inch thick so they fit in the packets, but they don’t get well done while they are cooking.

Combine the minced garlic, salt, pepper, and thyme in a medium-sized bowl. Add the sliced steak and toss so it’s covered evenly. 

Layer two pieces of foil together. We are using 2 pieces so the packet is more heavy-duty so nothing leaks out or tears. 

Add a quarter of a cup of rice, a few julienned onions, and bell peppers, then top with some of the thinly sliced steak pieces. Repeat these steps until all of the packets are made. 

Whisk together the water and lime juice, then pour over each fajita packet, distributed evenly. 

Fold in the edges of each piece of aluminum foil so that it is tightly sealed. 

Add the packets to a sheet pan and bake for 25 minutes. 

Once they have finished cooking, allow them to rest for 5 to 10 minutes before opening. 

Fluff the rice with a fork then add your favorite toppings! 

Making Grilled Steak Fajitas 

To grill the steak packets, allow the grill to heat up to 425 degrees. 

Follow the same instructions for assembling the fajita packs. 

Then place them on the grill for 20-25 minutes. 

Be careful when you take them off using tongs so the foil doesn’t tear.

What Type of Steak is Best for Fajitas?

Most fajita recipes call for flank (what we are using) or skirt steak. While both are pretty budget-friendly options, skirt steak is a little bit of a tougher cut of meat and is best seared. The longer skirt steak cooks the tougher it will be. 

Storing Instructions 

You can easily refrigerate these steak fajitas for up to 3 days after cooking. I wouldn’t recommend freezing it all together with the rice, as it may be mushy when it comes time to reheat.

Serving Suggestions

This recipe is an easy one-pan meal. I recommend you serve them with traditional fajita toppings such as sour cream, avocado, and tomatoes. 

You could also add the mixture to a flour or corn tortilla and top them off with cheese. 

More Beef and Steak Recipes:

• Balsamic Vinegar Steak
• Sous Vide Strip Steak
• Teriyaki Flank Steak
• Greek Meatball Subs
• Dutch Oven Pot Roast

Oven Steak Fajitas

Oven Steak Fajitas are an easy one pan meal that you can serve with all of your favorite toppings and it’s ready in 30 minutes!

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Course: Main Course

Cuisine: American

Servings: 4 people

Ingredients

• 1 pound flank steak
• 2 cloves garlic minced
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried thyme
• 1 cup long-grain white rice
• 1 onion sliced julienne
• 2 bell peppers sliced julienne
• Juice of 4 limes ~1/4 cup
• 1 ¾ cup water
• ¼ cup chopped cilantro
• Optional: chopped tomato sour cream, diced avocado

Instructions

• Preheat grill or oven to 425 degrees F.
• Prepare 8 (8-inch long) sheets of foil and set aside. Each fajita packet will use 2 pieces of foil.
• Thinly slice the flank steak across the grain.
• In a bowl, add garlic, salt, pepper, thyme, and sliced beef and toss together well.
• Lay out eat double foil packet and add ¼ cup of rice to each.
• Top with the onions and peppers, splitting evenly between the four foil packets.
• In a bowl or measuring cup, whisk together lime juice and water. Pour evenly over each foil packet.
• Tightly seal each packet.
• To cook: Place on the grill for 20 to 25 minutes OR place packets on a sheet pan and place in the oven for 25 minutes.
• Allow to sit for 5 to 10 minutes then open carefully and fluff rice with fork.
• Serve with cilantro, tomato, sour cream, and avocado.

Video

Notes

Note: Tightly seal your packets: Packet cooking uses steam to cook the food, so tightly seal each packet so nothing escapes!