There’s something magical about unwrapping a steaming foil packet at the dinner table. These Garlic Steak & Potato Foil Packs bring together juicy steak bites and perfectly seasoned potatoes in one convenient, flavor-packed bundle. The beauty of this recipe lies in how the ingredients mingle together as they cook, with the steak juices infusing the potatoes with rich, savory goodness.
Whether you’re cooking over a campfire, firing up the grill for a backyard dinner, or simply using your oven on a busy weeknight, these foil packs deliver a complete meal with minimal cleanup. The garlic butter sauce that coats everything creates an irresistible aroma that will have everyone gathering around the table before you even call them to dinner.
Why You’ll Love This
- Minimal cleanup with the entire meal contained in foil packets
- Versatile cooking methods: grill, oven, or campfire
- Perfect portion control with individual servings
- Customizable to each family member’s preferences
- Make-ahead friendly for busy weeknights or camping trips
Ingredients
- 1 lb sirloin steak, sliced into strips
- 1 lb baby potatoes, quartered
- 1/4 cup butter, melted
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt & pepper to taste
- 1 cup shredded mozzarella cheese (optional)
Instructions
- Preheat oven to 400°F. Cut 4 large foil sheets (12×12 inches).
- Toss potatoes with half the melted butter, garlic, and seasonings. Divide onto foil.
- Top with steak strips, remaining butter, and a sprinkle of mozzarella (if using).
- Seal packs tightly, leaving space for steam.
- Bake 25-30 minutes until potatoes are tender and steak is cooked.
- Garnish with parsley and serve hot—no cleanup needed!
Tips & Variations
- For more tender steak, marinate the cubes in a tablespoon of Worcestershire sauce for 30 minutes before assembling.
- Add sliced bell peppers, mushrooms, or zucchini for extra vegetables.
- Use different herb combinations like Italian seasoning or Herbs de Provence for varied flavor profiles.
- For a smokier flavor, add a dash of smoked paprika to the butter mixture.
- If cooking on a campfire, place packets on a grate over medium coals, not directly in the flames.
- For well-done steak, cut the meat into smaller pieces than the potatoes; for medium-rare, keep the steak pieces larger.
Serving Suggestions
These foil packs are essentially a complete meal on their own, but a simple green salad with a light vinaigrette makes a perfect accompaniment to balance the richness. For an extra touch of indulgence, serve with a dollop of herb butter that melts over the hot steak and potatoes right before eating.
If you’re feeding a crowd, consider setting up a topping bar with sour cream, chives, crumbled bacon, and shredded cheese so everyone can customize their packet to taste.
Notes
- The steak is done when it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Potatoes should be easily pierced with a fork when done.
- For meal prep, assemble packets up to 24 hours ahead and refrigerate until ready to cook.
- Leftover packets can be refrigerated for up to 3 days and reheated in a 350°F (175°C) oven for 15 minutes.
FAQs
Can I use other cuts of beef for this recipe?
Yes! Ribeye or strip steak work wonderfully. Just avoid tougher cuts like chuck that require longer cooking times.
What if I don’t have heavy-duty foil?
Regular foil will work, but double it up to prevent tearing and leaking during cooking.
Can I make these packets vegetarian?
Absolutely! Replace the steak with portobello mushrooms or extra firm tofu for a delicious vegetarian version.
How do I prevent the potatoes from being undercooked?
Make sure to cut the potatoes into consistently sized pieces, no larger than 1-inch. You can also parboil them for 5 minutes before assembling the packets.
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