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I don’t know about you, but sometimes I just get the biggest craving for that classic steak and potatoes combo. There’s something so satisfying (and let’s be honest—nostalgic!) about a hearty meal all tucked up together. And if you toss in some garlic butter, a little spice, and as few dishes as possible? Oh honey, I’m all in. That’s exactly why these Garlic Steak & Potato Foil Packs are a regular guest at our family table, especially on those days when I want something craveable, but with zero fuss. Whether I’m firing up the grill out back, sneaking supper into the oven on a rainy night, or even feeding a hungry bunch around a campfire, these packs just work. (And the clean up… don’t even get me started. There basically isn’t any!)
I’ll tell you, there’s just something kind of magical about opening a foil pouch that’s been steaming together with garlic and rosemary—everyone gets their own little gift, hot and buttery and ready to devour. The kids love assembling their packs with just how much jalapeño they can handle (usually not much, but we’re working on ’em). And I swear, the aroma that fills the kitchen (or campsite) might just stop neighbors in their tracks.
Why You’ll Love This Recipe
- One-Pack Wonder: Hearty steak, buttery potatoes, and veggies—all in one neat bundle. Minimal effort, maximum comfort.
- Adjustable Heat: You absolutely control the spice. Go big with jalapeños or leave ’em out if you’re cooking for spice-sensitive folks.
- No Dishes: Really. Prep in foil, eat from foil—spend your after-dinner time chatting, not scrubbing pans.
- Flexible Cooking: Oven, grill, or campfire—all roads lead to garlic-buttery goodness.
- Prep Ahead: Put them together in the morning or even the night before. When dinnertime rolls around, just cook and relax.
Key Ingredients
Steak: I love using sirloin or ribeye (or heck, whatever’s on sale and looks good). Trim any tough bits and cube it so every bite gets that buttery flavor. You could even use tenderloin if you’re feeling fancy.
Red Potatoes: They keep their shape and get perfectly creamy. No need to peel (praise be!). Yukon golds work nicely too.
Jalapeños: Optional, but boy do they wake things up. Seed them or skip if you like things mild. Or swap in bell pepper for color and crunch with zero heat.
Butter: I’m a salted butter gal (let’s not kid ourselves), but use unsalted if that’s what you’ve got. Soften it for easy mixing.
Parsley: Adds a fresh, bright pop on top of all that richness. Sub in cilantro or even fresh chives if they’re taking over your garden.
Rosemary: It’s optional, but the fragrance is next-level. A little goes a long way—thyme would also be lovely.
Worcestershire: Just a splash gives that little umami “oomph.” If you don’t have it, a dash of soy sauce will work.
Spices: Granulated garlic, salt, and pepper. Don’t be shy—think bold steakhouse vibes.
Complete list of ingredients with quantities and full instructions is down in the recipe card below!
Directions
Step 1: Prepare the Steak and Potatoes
Cube the Steak: Take about 2 pounds of your favorite steak, slice it into nice bite-sized pieces. (If you see any tough sinew, trim it—you want every bite to be tender.)
Dice Potatoes: Cut 1½ pounds of red potatoes into chunky dice. Leave those pretty skins on for texture and color.
Par-Cook the Potatoes: This is the key to perfectly cooked packs. Boil the chunks for about 5 minutes in well-salted water (don’t forget the salt!), or zap them in the microwave with a splash of water for 5 minutes. You want ’em just tender—but not falling apart. Drain and let ’em steam dry while you prep the butter.
Step 2: Assemble the Foil Packs
Foil Time: Tear off 4 generous sheets of heavy-duty aluminum foil (about 14×18 inches—bigger is better here for easy folding).
Build Your Packs: Evenly divide the steak and potatoes onto the center of each piece of foil. (Don’t fuss if it’s not exact—this is rustic and no one’s grading you.)
Spice it Up: Sprinkle finely diced jalapeños over the top—just a bit for a mild kick, or pile ’em on if you’re spice fans. Or throw in any combo of peppers you love.
Step 3: Make the Garlic Butter Sauce
In a small bowl, mash up:
- 4 tablespoons softened butter
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon granulated garlic (or 2-3 fresh cloves, minced)
- 1 teaspoon Worcestershire sauce
Top Each Pile: Dollop the garlic butter mixture evenly over each pack. Don’t worry if it looks messy—it’ll melt into everything and make a glorious sauce.
Finish With Rosemary: Nestle a sprig of rosemary right on top of each mound (optional, but highly recommended for the smell alone!).
Step 4: Cook the Foil Packs
Seal ‘Em Up: Fold up the short sides of each foil piece, then tuck in the ends tightly so no steam escapes (double fold for campfire or grill—better safe than sorry).
Pick Your Cooking Method:
Oven: Pop the packs onto a baking sheet, 375°F for about 25–30 minutes.
Grill: Place packs directly on the medium-hot grill grates—about 15–20 minutes ought to do it.
Campfire: Nestle those packets atop glowing coals, checking at the 15-minute mark. (Careful with fingers and toes!)
Step 5: Serve and Enjoy
Carefully Unwrap: Let those packets rest for a few minutes. Open with caution—there’s hot steam hiding in there. Pile everything straight onto a plate, or eat right from the foil with a fork (less cleanup? Yes please!).
Taste Test: Try a bite—if you want your steak more well-done or your potatoes even softer, just fold it back up and give it another 5–7 minutes.
Garnish: Shower with more fresh parsley if you’re feeling fancy, serve up, and savor the magic.
Serving Suggestions
These foil packs are honestly a whole meal, but if you want to stretch things or turn dinner into a mini feast, here’s what I pair with mine:
- Grilled Veggies: Zucchini, asparagus, or bell peppers grilled alongside are colorful and tasty.
- Fresh Salad: A crispy Caesar or simple garden salad is always a good move and brightens up the plate.
- Bread Rolls: Soft dinner rolls or garlicky bread for dunking in all that leftover buttery sauce (heaven, truly).
- Cool Drink: These are perfect with iced tea, lemonade, or a frosty beer—balance out the garlic and spice.
Storage and Meal Prep Tips
Storing Leftovers: If you (miraculously!) have any left, pop cooled steak and potatoes in an airtight container and stash in the fridge—best used within 3 days. They reheat fairly well, but do it gently. I like to warm the packs in a 350°F oven until just heated through; you can microwave, but keep it low so the steak doesn’t toughen.
Prep Ahead: You can assemble everything (minus the butter mixture if you like) up to a day in advance. Wrap in foil, keep in the fridge, and dinner’s ready to go whenever you are—so easy for camping trips or busy weeknights!
Variations
Foil packs are gloriously adaptable—use what you’ve got and mix it up as much as you like! Here are a few ideas:
- Cheesy Version: Open the packs in the last few minutes and sprinkle in grated cheddar or Parmesan for a gooey finish.
- Veggie Swaps: Try mushrooms, zucchini, or even diced carrots for a little sweet crunch.
- Herb Changes: Don’t have parsley? Try fresh dill, chives, or thyme for new flavor spins.
- Extra Spice: Mix a half-teaspoon of Cajun or smoked paprika into the butter for a bold twist.
- Surf & Turf: Add peeled shrimp in the last 8–10 minutes of cooking for a dash of luxury without extra pans.
- Vegetarian Option: Swap mushrooms and cubed tofu for the steak—still dreamy with the garlic butter!
Conclusion
These Garlic Steak and Potato Foil Packs are the kind of easy, fuss-free meal everyone needs in their back pocket. They’re comforting, craveable, and loaded with flavor—the rosemary and garlic alone are enough to win you over, even before you realize just how breezy the cleanup is. Whether you’re grilling out, camping, or simply need a hassle-free weeknight dinner, you’ll love how these come together.
I hope you give them a try for your next family cookout (or rainy-day supper tucked inside). If you do, I’d love to hear how they turned out—drop a comment below or share your favorite twists! We’re all just here trying to make dinner a little more delicious (and a little less stressful), right?
Garlic Steak and Potato Foil Packs
Ingredients
- 2 pounds steak cubed, sirloin or preferred cut
- 2 pounds red potatoes cut into bite-size pieces
- 2 jalapeños finely chopped
- 6 tablespoons butter salted, softened
- 2 tablespoons parsley chopped
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons granulated garlic
- 1 tablespoon Worcestershire sauce
- 4 sprigs rosemary optional
Instructions
- Cut steak into bite-sized pieces and dice potatoes into chunks. Par-cook the potatoes by boiling for 5 minutes or microwaving for 5 minutes.
- Distribute steak and potatoes evenly across 4 sheets of aluminum foil. Sprinkle with chopped jalapeños.
- In a bowl, mix butter, parsley, salt, pepper, granulated garlic, and Worcestershire sauce. Spoon the mixture over the steak and potatoes. Top with rosemary sprigs if desired.
- Fold the foil into sealed packs. Bake in a preheated 375°F oven for 25-30 minutes, or grill at 400°F for 15-20 minutes, until steak is cooked and potatoes are tender.
- Carefully open the foil packs, garnish with additional parsley, and serve hot. Enjoy!
