If you’re looking for a weeknight dinner that’s foolproof, crowd-pleasing, and practically cleans up after itself, you need to meet the Garlic Steak and Potato Foil Packs Recipe. This one-pan wonder bundles juicy steak, tender baby potatoes, and plenty of garlicky goodness into tidy little foil packets, locking in intense flavors and making for the simplest cookout (or oven-baked) meal ever. Whether you’re at the grill, roasting in your oven, or camping under the stars, this dish transforms everyday ingredients into a hearty main course that everyone will love.

Garlic Steak and Potato Foil Packs Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about the Garlic Steak and Potato Foil Packs Recipe is how the flavor comes from just a handful of accessible, fresh ingredients. Each one plays its part, creating a perfect harmony of savory, herbaceous, and comforting notes that make every bite memorable.

Sirloin steak (1 1/2 pounds, cut into 1-inch cubes): Sirloin is ideal for these foil packs, offering robust beef flavor and tenderness, plus it cooks quickly right alongside the potatoes.
Baby potatoes (1 1/2 pounds, halved or quartered): Their creamy centers and crispy edges make these a comforting partner to steak, and they’re just the right size to cook up perfectly in a foil packet.
Olive oil (2 tablespoons): Coats everything for even roasting and keeps the steak moist and flavorful.
Garlic (4 cloves, minced): The star ingredient that infuses every bite with bold, aromatic flavor.
Dried thyme (1 teaspoon): Offers earthiness that compliments beef and potatoes so well.
Dried rosemary (1 teaspoon): Adds a piney, woodsy note that is classic with steak.
Paprika (1 teaspoon): Delivers a subtle smokiness and beautiful color.
Salt and black pepper (to taste): Essential for seasoning and bringing out the best in every ingredient.
Chopped fresh parsley (2 tablespoons, optional): Sprinkled for a burst of freshness and color before serving.
Shredded mozzarella or grated Parmesan (1/2 cup, optional): For a gooey, cheesy finish that melts into the potatoes and steak.
Heavy-duty aluminum foil: The true hero for easy cooking and cleanup—don’t skimp on the quality here for best results!

How to Make Garlic Steak and Potato Foil Packs Recipe

Step 1: Prep Your Grill or Oven

Start by preheating your grill to medium-high or your oven to 425°F (220°C). Getting the heat right is key for perfectly cooked steak and melt-in-your-mouth potatoes. If you’re cooking over a campfire, aim for hot, glowing coals rather than raw flames.

Step 2: Toss Everything Together

In a big mixing bowl, combine the steak cubes, potato pieces, olive oil, minced garlic, thyme, rosemary, paprika, plus a generous sprinkle of salt and black pepper. Toss well, making sure every chunk is coated—this step builds the bold foundation of flavor that makes the Garlic Steak and Potato Foil Packs Recipe truly irresistible.

Step 3: Assemble Your Foil Packs

Tear off four hefty sheets of aluminum foil (roughly 12×18 inches each) and lay them flat. Evenly spoon the steak and potato mixture onto the center of each foil sheet—you want equal portions of steak and potatoes in each pack. Fold the long sides over first, then fold up the ends, sealing tightly to keep those precious juices inside.

Step 4: Grill or Bake

Place your sealed foil packs on the hot grill or arrange them on a baking sheet for the oven. Cook for 10 to 12 minutes per side on the grill (or about 25 to 30 minutes in the oven), until the potatoes are fork-tender and your steak looks mouthwateringly cooked. If you enjoy a bit of char and deeper flavor, go a couple of minutes longer.

Step 5: Finish and Serve

Let the foil packs cool for a minute before carefully peeling back the foil—watch for a rush of steam! Sprinkle on cheese and parsley, if you like, so the cheeses melt into gooey perfection. That’s it—the Garlic Steak and Potato Foil Packs Recipe is ready to serve hot and fresh!

How to Serve Garlic Steak and Potato Foil Packs Recipe

Garnishes

Nothing beats the sprinkle of fresh parsley for a burst of color and herby aroma right at the end. If you’re going all-in, a dusting of grated Parmesan or melty mozzarella adds richness and turns each pack into a decadent treat. For a Southwest twist, a few sliced green onions or a squeeze of lemon is also lovely.

Side Dishes

The Garlic Steak and Potato Foil Packs Recipe is a powerhouse on its own, but it pairs beautifully with a crisp green salad, buttery corn on the cob, or grilled seasonal veggies. I also love setting out a little bowl of sour cream or garlic butter for dipping bites of potato.

Creative Ways to Present

For a casual family dinner, serve each foil pack right in the foil for a rustic, no-fuss vibe—less washing up! If you’re entertaining, slide the contents out onto a warm platter and scatter more herbs on top. For outdoor adventures, hand each guest their own sealed foil packet at the campfire for an unforgettable meal under the stars.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Garlic Steak and Potato Foil Packs Recipe after dinner, simply let them cool, then store the contents in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more overnight, making leftovers surprisingly crave-worthy.

Freezing

You can freeze the cooked steak and potato packs for up to 2 months. Allow everything to cool completely, transfer to freezer-safe bags or containers, and label with the date. Thaw overnight in the refrigerator before reheating for best results.

Reheating

To reheat, place the contents of a foil pack in an oven-safe dish, cover with foil, and warm in a 350°F oven until heated through. Alternatively, a few minutes in a skillet on the stovetop does the trick. Avoid microwaving, as it can make the steak tough.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While sirloin is my go-to for the Garlic Steak and Potato Foil Packs Recipe, you can use ribeye, strip steak, or even tenderloin—just keep the cubes a uniform size to ensure even cooking.

Can I add vegetables to the foil packs?

Definitely! Sliced bell peppers, onions, mushrooms, or even sweet potatoes are all excellent additions. Just make sure everything is cut into bite-sized pieces so it cooks at the same rate as the steak and potatoes.

How do I keep the steak from overcooking?

Keep an eye on your cooking time and use a meat thermometer if you want extra precision. Pull the packs at 10 minutes per side for medium steak, and let them rest for a couple of minutes before serving to help retain their juiciness.

Can I prepare Garlic Steak and Potato Foil Packs Recipe ahead of time?

You sure can! Mix the steak, potatoes, and seasonings in advance and refrigerate for up to 12 hours. Assemble the foil packs just before grilling or baking to get dinner on the table even faster.

What’s the best way to transport these for camping?

Arrange the uncooked foil packs in a cooler over ice packs and grill them fresh at your campsite. The sturdy foil keeps everything contained and easy to handle until you’re ready to cook.

Final Thoughts

If you’re longing for a meal that’s fun, fail-safe, and full of flavor, I can’t recommend the Garlic Steak and Potato Foil Packs Recipe enough. Every time I make this, it’s a hit—no matter if we’re grilling at home or adventuring outdoors. Give it a try, and let this become one of your own weeknight staples!

Garlic Steak and Potato Foil Packs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 foil packs 1x
Diet: Vegetarian

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Description

These Garlic Steak and Potato Foil Packs are a delicious and easy meal made with juicy steak, flavorful potatoes, and aromatic herbs, all cooked together in a convenient foil packet. Perfect for grilling outdoors or baking in the oven, this dish is simple to prepare and offers a delightful combination of flavors.

Ingredients

Scale

Steak and Potatoes:

1 1/2 pounds sirloin steak, cut into 1-inch cubes
1 1/2 pounds baby potatoes, halved or quartered if large
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and black pepper to taste

Optional Toppings:

2 tablespoons chopped fresh parsley
1/2 cup shredded mozzarella or grated Parmesan

Additional Items:

Heavy-duty aluminum foil

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat grill to medium-high heat or oven to 425°F (220°C). In a large bowl, mix steak, potatoes, olive oil, garlic, thyme, rosemary, paprika, salt, and pepper.
Assemble Foil Packets: Cut four 12×18-inch foil sheets. Divide the steak and potato mixture among them. Seal packets tightly.
Cook: Grill for 10–12 minutes per side or bake for 25–30 minutes until potatoes are tender and steak is cooked.
Serve: Carefully open packets, sprinkle with optional toppings, and enjoy!