Garlic Steak and Potato Foil Packets

There’s something so comforting about peeling open a foil packet and being hit with a wave of buttery garlic aroma. These Garlic Steak and Potato Foil Packets are one of my favorite summer dinners because they’re simple, flavorful, and versatile.

Whether you toss them on the grill at a backyard cookout, over a campfire on a family trip, or bake them right in your oven, they come out perfectly tender every time. My kids love opening their own packets at the table—it’s like unwrapping a gift for dinner!

Why You’ll Love This Recipe

• One-pan clean up – the foil means no messy dishes afterward.
• Family friendly – everyone gets their own packet!
• Versatile cooking – bake, grill, or campfire.
• Big flavor – buttery, garlicky, herby goodness in every bite.

Ingredients

• 2 pounds lean sirloin steak; trimmed and cut; into 2-inch chunks
• 1 pound baby yellow potatoes, quartered (or halved if smaller)
• 1 tablespoon minced garlic (or more if you love it extra garlicky)
• 2 teaspoons Italian seasoning (or use a mix of oregano, thyme, and parsley)
• 1 teaspoon onion powder
• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Optional: fresh parsley for garnish

 How To Make Garlic Steak and Potato Foil Packets

1. Preheat Oven or Grill:
   • Oven: Preheat to 425°F (220°C).
   • Grill/Campfire: Heat to medium-high.
2. Mix & Season:
   In a large bowl, combine steak chunks, potatoes, garlic, Italian seasoning, onion powder, olive oil, salt, and pepper. Toss to coat well.
3. Assemble Packets:
   Divide mixture among four 12×12-inch sheets of foil. Fold the sides up and seal tightly to make packets.
4. Cook:
   • Grill/Campfire: Cook over high heat for 10 minutes per side.
   • Oven: Bake on a sheet pan for 20–25 minutes, until potatoes are tender and steak is cooked to your liking.
5. Serve:
   Carefully open packets (watch the steam!). Garnish with parsley and serve hot—straight from the foil for easy cleanup or plated for presentation.

Tips & Tricks

• For tender steak: Don’t overcook—check at 20 minutes.
• Add veggies: Bell peppers, mushrooms, or zucchini work beautifully.
• Make ahead: Prep packets in the morning and refrigerate until dinner.
• Camping hack: Double wrap in heavy-duty foil so they hold up well over the fire.

FAQ

1.  Can I use a different cut of steak?
  Yes! Sirloin works best, but ribeye or even stew meat can be used (just adjust cooking time).

 2. Can I make these low-carb?
Absolutely—swap the potatoes for cauliflower florets or zucchini.

3. How do I know when the steak is done?
Medium steak will be around 145°F inside. If you like it more well-done, give it a few extra minutes.