Garlic Steak & Potato Foil Packs

These garlic steak and potato foil packs saved my sanity during that chaotic summer when our kitchen was being renovated. With only a portable oven in the garage, I needed easy, no-mess meals that still felt like real cooking. The first time I made these, my husband took one bite and said, 'We're keeping this in the rotation even after we have a kitchen again.' The combination of tender steak, crispy-edged potatoes, and that garlic butter that infuses everything is ridiculously good. Plus, the individual packets mean everyone can customize theirs (extra garlic for me, more cheese for the kids), and cleanup involves nothing more than crumpling up foil. These have since become our go-to for camping trips, busy weeknights, and anytime I don't feel like scrubbing pots and pans.

My teenager, who suddenly decided he 'doesn't like potatoes anymore' (eye roll), actually scraped his packet clean last night. My neighbor tried these when they came over for an impromptu dinner and texted me at 10pm asking for the recipe for her camping trip. There's something about that combination of garlicky butter, juicy steak, and crispy-on-the-outside, fluffy-on-the-inside potatoes that just works magic.

Simple Ingredients

• Sirloin steak: Gives you that perfect balance of tenderness and flavor without breaking the bank – I've tried with cheaper cuts and they get too tough
• Baby potatoes: Are the key here because they cook quickly – regular potatoes would still be raw when the steak is done
• Garlic butter mixture: Is liquid gold – it flavors everything and keeps the steak juicy
• Optional mozzarella: Creates this amazing cheesy crust over everything that takes it to the next level

Pin it

Step-by-Step Instructions

Potato size:

The secret is getting the potato size right. First time I made these, I cut the potatoes too large and they weren't done when the steak was. Now I quarter even the smallest baby potatoes to make sure everything cooks evenly.

Butter quantity:

Don't skimp on the butter! I tried reducing it once for health reasons and everything was noticeably less delicious. The butter doesn't just add flavor – it creates steam that helps cook everything properly.

Sealing the foil:

Sealing the foil properly is crucial. My initial attempts had leaky packets that dripped all over the oven. Now I double fold the seams and leave a little pocket of air at the top for steam to circulate, which cooks everything more evenly.

Steak slicing:

The steak slicing technique matters too. First time around, I cut the steak with the grain instead of against it, which made it tough. Now I make sure to slice against the grain into strips about ½ inch thick for the most tender result.

Adding cheese:

That optional cheese? It's technically optional, but after trying these both ways, my family considers it mandatory. It melts into all the nooks and crannies and creates this amazing flavor that brings everything together.

Layering ingredients:

The potato-on-bottom/steak-on-top arrangement is intentional. The potatoes take longer to cook, so putting them on the bottom where it's hotter gives them a head start. Plus, as the steak cooks, its juices drip down and flavor the potatoes.

My first attempt at these was actually pretty good, but I've tweaked the recipe over time. Initially I used dried parsley, but fresh makes a noticeable difference in brightness. I've played around with different potato varieties too – red potatoes work well, but Yukon golds have that buttery flavor that complements everything else perfectly.

Serving Suggestions

Serve these packets right on plates for casual dinners – just warn everyone that the foil and contents are hot! For a complete meal, I sometimes add a simple side salad with a bright vinaigrette to balance the richness. If you're feeling fancy, a dollop of sour cream on top of the opened packet adds a nice coolness. For outdoor dining, we eat these right out of the packet with plastic forks – the ultimate easy cleanup.

Tasty Twists

Try adding sliced mushrooms for an earthy flavor that pairs beautifully with the steak. For a surf-and-turf version, add a few large shrimp to each packet in the last 5 minutes of cooking. During summer, I sometimes add corn kernels cut from the cob for a seasonal touch. For those who like heat, a sprinkle of red pepper flakes in the butter mixture adds a nice kick.

Outdoor Adventures

These foil packs are perfect for camping because you can prep them at home and cook them over the campfire – about 15 minutes on hot coals, turning occasionally. For backyard grilling, place them on medium-high heat for about 20 minutes, rotating halfway through. If you're at the beach, prep everything but the steak at home, then add the meat at the last minute before cooking to keep food safety in check.

Pin it

I've made these garlic steak and potato foil packs for countless family dinners, camping trips, and even a beach cookout last summer. There's something so satisfying about a complete meal that requires minimal effort but still feels special. My kids have started requesting them for their birthday dinners, which says a lot about how tasty they are. What started as a renovation necessity has become one of our family's favorite ways to enjoy dinner together – with everyone getting exactly what they want and nobody stuck washing dishes afterward.

Frequently Asked Questions

→ Can I make these foil packs on the grill?

Absolutely! Cook on a preheated grill over medium-high heat for about 20-25 minutes. This makes them perfect for camping or outdoor cooking.

→ What other cuts of beef work well in this recipe?

Ribeye, New York strip, or flank steak all work great. Just make sure to slice against the grain for maximum tenderness.

→ Can I add other vegetables?

Yes! Bell peppers, mushrooms, onions, or zucchini are excellent additions. Just keep in mind that softer vegetables need less cooking time than potatoes.

→ How do I know when the steak is done?

For medium doneness, the steak should reach 145°F. You can open one packet to check. Thinner strips will cook faster, while thicker cuts will take longer.

→ Can I prepare these ahead of time?

Yes, assemble the foil packs up to 24 hours ahead and refrigerate. Add about 5 minutes to the cooking time when cooking from cold.