Garlic Steak & Potato Foil Packets Recipe

There’s something magical about the sizzle that hits when garlic butter steak meets hot foil over the grill or in the oven. Juicy, tender bites of beef, golden potatoes, and savory garlic all steam together in one cozy packet, locking in flavor with minimal cleanup. It’s a dinner dream come true.

I first made these Garlic Steak & Potato Foil Packets on a camping trip with my family, and let me tell you—they were an instant hit. Since then, they’ve become our go-to for quick summer dinners, lazy weekends, and even busy weeknights when I want something hearty without a mountain of dishes.

Whether you cook them on the grill, toss them in the oven, or even prep them ahead for the freezer, this recipe delivers every time. Let’s dive into what makes it a must-try.

Why You’ll Love These Garlic Steak & Potato Foil Packets

Get ready to meet your new favorite all-in-one meal. These Garlic Steak & Potato Foil Packets hit every high note: flavor, convenience, and that satisfying "wow" moment when you peel back the foil.

They’re incredibly easy to prep. Just chop your ingredients, toss them in a bowl with seasoning, and wrap them in foil. No fancy tools or long marinating times needed.

Perfect for the grill, oven, or even a campfire. These packets are as versatile as they are tasty. Whether you're cooking indoors or out under the stars, they cook beautifully every time.

Family-friendly and customizable. Got picky eaters? No problem. You can tweak each foil packet to individual tastes—less garlic for one, extra veggies for another. Everyone gets what they like.

Cleanup is a breeze. Since everything cooks right inside the foil, there are no pots and pans to scrub. Just crumple up the used foil and you’re done.

These foil packets offer the kind of rustic comfort food that feels special but couldn’t be simpler. Now, let’s talk ingredients.

Ingredients Notes

The magic of these foil packets lies in the humble ingredients that come together to create rich, robust flavors. Each element plays a key role in creating a complete, satisfying meal.

The steak is the star. I like to use sirloin steak because it’s flavorful, budget-friendly, and stays tender when cooked in foil. Cut it into 1-inch pieces to ensure even cooking. Ribeye or New York strip are great upgrades if you want a little indulgence.

Potatoes bring heartiness and texture. Choose baby yellow or red potatoes for their creamy texture and quick cooking time. Slice them into quarters or halves depending on their size. If you’re in a pinch, russet potatoes work too—just cut them smaller so they cook through.

Garlic and butter create the flavor base. Melted unsalted butter mixed with minced garlic forms the backbone of this dish’s incredible aroma and taste. It seeps into every corner of the packet, seasoning the steak and potatoes perfectly.

Fresh herbs elevate the dish. I love adding chopped parsley and a hint of rosemary for brightness and depth. If you have thyme or oregano on hand, they work beautifully too.

You’ll also want heavy-duty aluminum foil to build sturdy packets that won’t leak. A mixing bowl, tongs, and a baking sheet (if using the oven) are all you need equipment-wise.

How to Make These Garlic Steak & Potato Foil Packets

Making these foil packets is a simple, satisfying process that delivers big results with very little fuss.

Start by preheating your grill to medium-high heat or your oven to 425°F. While the heat builds, prep your ingredients. Cut your steak into cubes and slice your potatoes into evenly sized pieces to ensure everything cooks at the same rate.

In a large bowl, toss the steak and potatoes with melted butter, minced garlic, chopped herbs, salt, pepper, and a drizzle of olive oil. Use your hands or tongs to mix everything thoroughly so the seasoning coats every bite.

Lay out four large sheets of heavy-duty aluminum foil—each about 12 to 14 inches long. Divide the steak and potato mixture evenly among the sheets, piling everything in the center. If you like extra garlic butter flavor, feel free to drizzle a little more melted butter over each pile.

Fold the foil over the mixture, sealing tightly to create a packet. Make sure the edges are crimped well to keep steam and juices inside. This is key to keeping your steak tender and your potatoes perfectly cooked.

Place the foil packets directly on the grill (or on a baking sheet if using the oven). Grill for 15–20 minutes, flipping once halfway through. In the oven, bake for 25–30 minutes, or until the potatoes are fork-tender and the steak is cooked to your desired doneness.

Carefully open one packet to check for doneness, then let them rest for a couple of minutes before serving. The total process, from prep to table, takes about 40 minutes—fast enough for a weeknight, delicious enough for a Saturday cookout.

Storage Options

If you have leftovers (though that’s rare in my house!), storing them is easy and practical.

Transfer any leftover steak and potatoes into an airtight container and refrigerate for up to 3 days. The flavors actually deepen a bit overnight, making leftovers just as satisfying.

For longer storage, you can freeze cooked packets. Just let them cool completely, wrap them in foil or transfer to a freezer-safe container, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.

To reheat, pop the leftovers into a covered skillet over medium heat with a splash of water or broth to prevent drying out. Or rewrap in foil and warm in the oven for 10–15 minutes.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Once you’ve mastered the basic version, feel free to make it your own.

Swap out the protein. Not a fan of beef? Try boneless chicken thighs or even shrimp for a lighter option. Just adjust the cooking time as needed—shrimp will cook faster, while chicken may need a few more minutes.

Change up the veggies. While potatoes are classic, you can add sliced carrots, zucchini, bell peppers, or mushrooms for extra color and nutrition. Just make sure the vegetables are cut to similar sizes for even cooking.

Go low-carb. If you’re watching carbs, replace the potatoes with cauliflower florets or radishes, both of which hold up well in foil and soak up that garlic butter flavor beautifully.

Spice it up. Add a sprinkle of crushed red pepper flakes, a dash of smoked paprika, or a splash of Worcestershire sauce to give the packets a flavor twist.

Don’t be afraid to experiment! Once you see how easy and delicious these foil packets are, you’ll want to try all sorts of variations to suit your mood and pantry.

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