May be an image of steak

Steak and Potato Foil Packs

Steak and potato foil packs are an easy, satisfying meal that combines tender pieces of seasoned steak with golden, buttery potatoes and aromatic vegetables, all cooked together in a sealed foil packet. The foil traps the heat and savory juices, allowing the ingredients to cook while keeping the steak flavorful and the potatoes tender.

This recipe is especially convenient for busy weeknights, camping trips, backyard grilling, or any time you want a hearty dinner without a pile of dishes to wash. Each packet can also be customized with different vegetables, seasonings, or sauces, making it simple to prepare individual portions for everyone.

Why You’ll Love These Steak and Potato Foil Packs

The beauty of this recipe is its simplicity. Everything is prepared together, so the potatoes absorb the flavorful juices from the seasoned steak as they cook. The foil also makes cleanup remarkably easy.

A few reasons to try this recipe include:

Minimal cleanup: The entire meal cooks inside foil.
Simple ingredients: Steak, potatoes, seasonings, butter, and a few vegetables are all you need.
Easy to customize: Add mushrooms, peppers, onions, zucchini, or other vegetables.
Great for grilling: The packets can be cooked on an outdoor grill as well as in the oven.
Perfect individual portions: Prepare one packet per person.
Full of flavor: Garlic, herbs, butter, and steak juices create a rich, savory combination.

Ingredients

For approximately 4 servings, you will need:

1 ½ pounds steak, cut into bite-sized pieces
1 ½ pounds baby potatoes, quartered or halved depending on size
1 small yellow onion, sliced
1 bell pepper, cut into bite-sized pieces
3 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon salt, or to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
1 tablespoon fresh chopped parsley, for garnish

Choosing the Steak

Sirloin is an excellent choice because it is flavorful and works well when cut into small pieces. Ribeye can also be used if you prefer a richer, more tender result.

Try to cut the steak into pieces of roughly the same size. This helps the pieces cook more evenly.

Choosing the Potatoes

Baby Yukon Gold or baby red potatoes work particularly well. Their naturally creamy texture makes them ideal for foil packs.

If your potatoes are larger, cut them into smaller pieces so they have enough time to become tender alongside the steak.

Step-by-Step Method

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C).

If you’re making these on a grill, preheat the grill to medium-high heat instead.

While the oven heats, prepare your ingredients and foil packets.

Step 2: Prepare the Potatoes

Wash the potatoes thoroughly and cut them into bite-sized pieces.

Place them in a large bowl and add:

Olive oil
Paprika
Italian seasoning
Onion powder
Salt
Black pepper

Toss everything together until the potatoes are evenly coated.

Because potatoes take longer to cook than steak, cutting them into relatively small pieces is important.

Step 3: Season the Steak

Cut the steak into approximately 1-inch pieces.

Place the pieces in a separate bowl and add the minced garlic, a little olive oil, salt, black pepper, and red pepper flakes if using.

Toss gently until the steak is evenly seasoned.

Avoid adding excessive salt because the butter and natural juices will also contribute flavor during cooking.

Step 4: Prepare the Vegetables

Slice the onion and cut the bell pepper into small pieces.

You can also add other vegetables at this stage. Mushrooms, zucchini, asparagus, or broccoli can all work well, although vegetables with very different cooking times should be cut appropriately.