Campfire Tin Foil Fajitas

15 min Prep Time
10 min Cook Time


  • Stonefire® Mini Naan
  • 5 pounds flank steak, thinly sliced
  • 1 (1 oz.) package fajita seasoning mix, divided
  • 3 Tbsp. olive oil, divided
  • 3-4 cloves garlic, minced
  • 1 Tbsp. lime juice
  • Salt and pepper
  • 3-4 bell peppers (any color), sliced
  • 1 medium onion, sliced
  • Optional toppings: sour cream, guacamole, salsa, lime wedges


  • Place the sliced flank steak in a large, zip-top bag. Set aside 2 teaspoons of the fajita seasoning.
  • In a small bowl, whisk together the remaining fajita seasoning, 2 tablespoons of olive oil, garlic, lime juice, and salt and pepper, to taste. Add to sliced steak in bag and seal. Refrigerate for at least 2 hours, or up to 24 hours.
  • Meanwhile, place sliced peppers and onions in a medium bowl. Toss with remaining tablespoon of oil and remaining fajita seasoning. Season with salt and pepper, to taste.
  • Tear off 6-8 large sheets of aluminum foil. Spray each sheet with non-stick cooking spray. Dived flank steak, peppers and onions evenly between foil sheets. Seal foil tightly around fajita mixture and add to your camping cooler.
  • Place tin foil packets on a grate over the fire or in the bed of coals and cook for 6-8 minutes on each side
  • Toast naan on grate over the fire for about 1 minute on each side or until golden and soft.
  • Take steak and veggie mixture out of the foil and place directly onto your mini naan. Top with sour cream, cilantro and guacamole.