No-Mess Steak Fajitas

These easy fajitas cook in a heavy-duty aluminum-foil roasting bag. The bag perfectly steams the meat, locking in its natural juices. It provides quick cleanup, too. You can save a few minutes of prep time by asking the butcher to thinly slice the steak for you.

Yield: 5 servings (serving size: 2 fajitas)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 6 Hours

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 43%
  • Fat: 15.5g
  • Saturated fat: 2.1g
  • Protein: 30.9g
  • Carbohydrate: 19.2g
  • Fiber: 7g
  • Cholesterol: 42mg
  • Iron: 3.2mg
  • Sodium: 818mg
  • Calcium: 148mg


  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1 1/4 pounds top sirloin steak, trimmed and cut into thin slices
  • 1 medium green bell pepper, halved, seeded, and thinly sliced
  • 1 large red onion, halved and thinly sliced
  • Cooking spray
  • 3 tablespoons chopped fresh cilantro
  • 10 (8-inch) low-fat whole wheat flour tortillas (such as La Banderita)
  • Fat-free sour cream (optional)


  1. 1. Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl, stirring with a whisk; pour into a large zip-top plastic bag. Add steak, bell pepper, and onion; seal bag, and marinate in refrigerator at least 6 hours, turning bag occasionally.
  2. 2. Preheat oven to 450°.
  3. 3. Transfer steak mixture to a heavy-duty foil bag that has been coated with cooking spray. Roll up bag tightly. Place bag on a jelly-roll pan or baking sheet. Bake at 450° for 40 minutes.
  4. 4. To serve, carefully cut a slit in bag. Sprinkle steak mixture evenly with remaining 1/4 teaspoon salt and cilantro; toss well. Divide mixture evenly among flour tortillas. Serve with fat-free sour cream, if desired.
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