Savory Garlic Steak & Potato Packets

I whipped up these garlic steak and potato foil bundles the summer our kitchen was out of commission. We had just a mini oven set up in the garage, so anything quick and fuss-free was a win for me. The first night I served these, my husband immediately declared they were going into our forever dinner lineup. The juicy steak, golden potatoes, and that dreamy garlicky butter just make everything taste amazing. You get a whole meal with no piles of dishes, plus each person gets their own packet so you can tailor it—extra garlic for me, the kids go heavy on the cheese. These are now my answer for busy nights, camping, or just when I want to kick back after dinner instead of washing up.

Last night my teen, who lately thinks potatoes are the enemy, scooped up every last bit in his foil pack. My neighbor grabbed the idea for hers after we had an impromptu dinner together—she texted me for the details later for her next camping trip. When you mix that buttery garlicky goodness with steak and crispy-fluffy potatoes, something just clicks and everyone is happy.

Effortless Ingredients

• Baby potatoes: They’re little enough to cook through fast—big ones would be too undercooked by the time the steak’s ready
• Sirloin steak: Kid of that sweet spot—soft but still affordable, unlike fancier cuts (flank or chuck gets chewy)
• Optional mozzarella: Melts into everything for gooey goodness, and honestly I never skip it
• Garlic butter mixture: Don’t leave this out—it soaks into everything and keeps the steak super juicy

Save

Clear Instructions

Adding cheese:

Add cheese if you feel like leveling up—my crew voted to make it mandatory after trying both ways since it seeps everywhere and makes it more awesome.

Layering ingredients:

I always start with potatoes on the bottom, steak on top. With the heat closer to the potatoes, they cook better, and steak drippings make them extra tasty.

Steak slicing:

Don’t forget to cut the steak against the grain in half-inch strips so it's super tender. Found out the hard way—going with the grain made it tough as nails.

Butter quantity:

Trust me, go all in on the butter. I tried skimping for health, but everything was a little sad and less flavorful—plus, the steam from butter keeps it all moist.

Sealing the foil:

Seal those foil seams well! I botched my first batch and dripped all over the place. Now I double-fold edges and keep a bit of space up top for steam, and it all cooks through nicely.

Potato size:

Quarter even the tiniest potatoes. Huge chunks just don't get soft enough before the steak is done—I learned quick to chop them small and even for best results.

My first batch went over well, but after some trial runs I made tweaks. Dried parsley was fine, but fresh just brightens it up more. I’ve tested different potatoes—reds are solid, but Yukon golds have this buttery note that I love with the steak.

Fun Ways to Serve

Plop the bundles right on plates for stress-free dinners—just remind folks the foil is super hot! I like pairing them with a quick salad (just some fresh greens with zippy dressing) to lighten things up. To treat yourself, spoon a little sour cream over the open packet. If we’re outside, we keep it super casual and eat straight from the foil with plastic forks, so there’s literally no cleaning up.

Creative Variations

Add mushrooms to bring in some earthy flavor with your steak. For a fun surf and turf, drop a handful of big shrimp into each bundle for the last five minutes. In summer I’ll throw in some fresh corn, sliced right off the cob, for a sweet crunch. Want a spicy kick? Mix red pepper flakes into the butter before pouring it over everything.

Adventure Time

Perfect for camping: prep them ahead, then cook for about fifteen minutes on hot campfire coals, turning now and then. For the grill, let them cook over medium-high for about twenty minutes and flip halfway. Beach day? Prep everything except the steak at home, then add it last minute so you don’t mess around with raw meat too soon.

Save

I’ve made these garlic steak and potato foil bundles for family dinners, campfires, and even our last beach cookout. I love that you get a full meal with barely any work, but it still feels like you’re eating something special. The kids actually request these for their birthdays sometimes, which cracks me up. What started out as a kitchen workaround is now just our family’s favorite way to eat together—no one fighting over doing the dishes, either.

Recipe FAQs

→ Can I cook these packets on a grill?

Of course! Heat your grill to medium-high and cook the packets for 20-25 minutes. They're awesome for outdoor adventures like camping.

→ What kind of beef cuts work best?

Flank steak, ribeye, or New York strip are all great options. Just slice thinly and against the grain for super tender bites.

→ Are other veggies okay to use?

Totally! Try tossing in mushrooms, onions, zucchini, or bell peppers. Softer veggies need less cooking, so keep an eye on the timing.

→ How can I tell if the steak is done?

When the steak reaches 145°F, it'll be medium. You can peek into one packet to check. Thinner slices cook quicker than thicker ones.

→ Can I prep these ahead of time?

Yep! Put them together the day before and pop them in the fridge. When you’re ready to cook, let them bake an extra five minutes if cold.