Garlic Steak & Potato Foil Packets Recipe

There's something magical about unwrapping a foil packet hot off the grill or straight from the oven. The sizzling steam carries the mouthwatering aroma of garlic butter, juicy steak, and tender potatoes, and the flavor? Utterly crave-worthy.

this Recipe

I first made these Garlic Steak & Potato Foil Packets during a camping trip with friends, hoping for an easy dinner with minimal cleanup. One bite in, and we were all hooked. Now they’re a go-to in our weeknight rotation—quick, hearty, and totally customizable for even the pickiest eaters.

Whether you're grilling outside in the summer or roasting in your oven on a chilly night, this recipe delivers big flavor with minimal effort.

Why You'll Love This Garlic Steak & Potato Foil Packets Recipe

Get ready to meet your new weeknight hero. These Garlic Steak & Potato Foil Packets check every box for a fuss-free dinner that doesn’t skimp on flavor.

They’re ridiculously easy to make. Toss a few ingredients in foil, fold it up, and cook—no special tools or advanced prep required. It’s a full meal with hardly any mess.

Cleanup is a dream. Since everything cooks in its own little packet, there are no pots or pans to scrub. Just toss the foil when you're done and enjoy your evening.

They’re great for meal prepping or camping. Assemble your foil packets in advance, then stash them in the fridge or cooler until you’re ready to cook. They grill beautifully but work just as well in the oven.

Perfectly portioned and kid-friendly. Each foil packet is a single serving, which makes it easy to customize based on preferences—less garlic here, extra cheese there, and maybe some added veggies for the grown-ups.

From busy weeknights to backyard barbecues, these foil packets always impress.

Ingredients Notes

The beauty of this recipe lies in its simple ingredients and how well they work together to create rich, comforting flavors. Here’s a closer look at the key players.

Steak is the star of the show. I like to use sirloin or ribeye—both are flavorful and tender enough to cook quickly in foil without becoming chewy. Cut the steak into 1-inch cubes so they cook evenly with the potatoes.

Baby potatoes are ideal for this recipe because they cook through in about the same time as the steak. Red or yellow baby potatoes work beautifully. Just halve or quarter them depending on size. If using larger potatoes, cut them into small chunks so they soften properly.

Garlic butter is what ties the whole dish together. Melted butter mixed with minced garlic, parsley, salt, and a pinch of paprika creates a rich, savory coating for both the steak and potatoes. You’ll want to drizzle it generously over everything.

Shredded cheese is optional but highly encouraged. I love a sprinkle of mozzarella or cheddar added in the last few minutes of cooking for that irresistible melty finish.

You don’t need much in terms of equipment—just heavy-duty aluminum foil. If you’re grilling, you might also want tongs or a spatula for flipping. For oven baking, a rimmed sheet pan helps catch any potential drips.

How To Make This Garlic Steak & Potato Foil Packets Recipe

Making these foil packets couldn’t be easier—and you’ll love how hands-off it feels once everything is prepped.

Start by prepping your ingredients. Wash and dry your potatoes, then cut them into small, bite-sized chunks. Cube your steak into 1-inch pieces. Smaller cuts mean faster, more even cooking, so take your time here.

Next, make your garlic butter. In a small bowl, melt your butter and stir in the minced garlic, chopped parsley, salt, pepper, and paprika. This mixture will coat the steak and potatoes and infuse them with flavor as they cook.

Tear off four large sheets of heavy-duty foil and lightly spray or oil the centers. Divide the steak and potatoes evenly among the sheets, keeping everything in the center. Drizzle each pile generously with your garlic butter, then fold the foil up over the mixture to form sealed packets.

If grilling, place the packets over medium-high heat and cook for about 12–15 minutes, flipping once halfway through. If baking, place them on a sheet pan in a 400°F oven for 20–25 minutes. You’re looking for fork-tender potatoes and juicy, browned steak.

Once cooked, carefully open each packet—watch for steam!—and sprinkle with shredded cheese if using. Pop them back on the grill or under the broiler for another minute or two to melt the cheese.

From start to finish, these come together in about 35 minutes, making them perfect for a weeknight dinner or a lazy weekend meal with very little cleanup.

Storage Options

These foil packets store surprisingly well, especially if you have leftovers or want to prep ahead.

If you’re prepping in advance, you can assemble the packets and store them uncooked in the refrigerator for up to 24 hours. Just be sure to keep them tightly sealed and place them on a plate or tray to catch any drips.

Cooked leftovers can be transferred to an airtight container and refrigerated for up to 3 days. You can also wrap them back up in foil and reheat directly in the oven.

To reheat, pop the packets into a 350°F oven for 10–15 minutes, or until warmed through. You can also use a skillet over medium heat for quicker reheating—just add a splash of water to prevent sticking.

Freezing isn’t ideal for this recipe, as the texture of the potatoes and steak can suffer after thawing.

Variations and Substitutions

This recipe is endlessly customizable, which makes it great for using up what you already have on hand.

You can swap the steak for chicken, shrimp, or even Italian sausage if you prefer. Just adjust the cooking time accordingly—chicken should be fully cooked through, while shrimp only needs a few minutes on the grill.

For the potatoes, try using sweet potatoes or even cauliflower florets for a lower-carb twist. Just be sure to cut them small so they cook in time.

Want to amp up the veggies? Toss in sliced onions, bell peppers, zucchini, or even mushrooms. These all roast beautifully in the garlic butter and add a pop of color and flavor.

You can also play with the seasoning. Add a dash of chili flakes for heat, swap in rosemary or thyme for a different herbal note, or use a seasoned salt blend for a shortcut.

Don’t be afraid to experiment—this is a forgiving recipe that welcomes creativity. Once you master the base, you’ll find yourself dreaming up endless combinations!

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