Steak and Potatoes Foil Packs are the ultimate no-fuss dinner, combining juicy sirloin with tender baby potatoes for a hearty, grill-ready meal.
Seasoned simply and cooked in foil over open flames or in the oven, each packet seals in flavor, creating a savory one-and-done dish perfect for weeknights or camping trips.
The Star Ingredients in These Steak and Potatoes Foil Packs
- Sirloin steak – Lean, tender, and quick to cook, sirloin is perfect for achieving a juicy, flavorful bite in every foil pack.
- Baby potatoes – Their small size and buttery texture let them cook through evenly while absorbing all the herbed juices.
- Onion – Adds a mild sweetness and a bit of depth, balancing the savory steak and earthy potatoes.
- Minced garlic – Infuses the foil pack with bold aroma and rich, garlicky flavor in every bite.
- Italian seasoning – A classic herb blend that brings out the savory notes of both steak and potatoes.
- Salt & pepper – Essential seasonings that heighten the natural flavors without overpowering them.
- Butter – Melts into the meat and veggies, delivering richness and keeping everything moist and flavorful.
- Fresh parsley – Brightens the dish with a touch of color and a fresh herbal finish.
Quick & Easy: How to Make These Steak and Potatoes Foil Packs
Cut the sirloin into bite-sized chunks to ensure even cooking. Quarter the baby potatoes, then toss them with sliced onions, garlic, parsley, Italian seasoning, salt, pepper, and olive oil until evenly coated.
Divide the mixture between four large sheets of heavy-duty foil. Dot with small pieces of butter, then wrap each pack tightly to seal in the juices. Grill over medium-high heat for about 6–7 minutes on each side until the steak is done to your liking and the potatoes are fork-tender.
Open carefully to avoid steam burns and serve hot straight from the foil—no cleanup required.
Secrets to Success with Steak and Potatoes Foil Packs
The key to perfect foil packs is ensuring the steak and potatoes cook evenly. That means keeping potato pieces small and consistent in size. Sirloin works wonderfully here, but feel free to substitute with ribeye or New York strip—just trim excess fat to avoid flare-ups on the grill.
For added flavor, marinate the steak for 30 minutes beforehand, or add a splash of Worcestershire sauce or balsamic vinegar before sealing the foil. If using the oven instead of a grill, bake at 425°F for about 20–25 minutes.
Want more color? Toss in some chopped bell peppers or mushrooms before sealing. Craving heat? A dash of red pepper flakes goes a long way.
Keeping It Fresh: How to Store Leftover Foil Packs
If you have any leftovers (though it’s rare), transfer them from the foil to an airtight container. Refrigerate for up to 3 days. To reheat, place in the oven at 350°F for 10–15 minutes or warm gently on the stovetop.
Freezing isn’t ideal due to the texture of cooked potatoes, but you can prep and freeze uncooked foil packs. Just thaw in the fridge before grilling.
Garlic Steak & Potato Foil Packets
Ingredients
- 2 tablespoons butter diced into small portions
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 1 ½ pounds sirloin steak cubed into 1-inch pieces
- 1 onion peeled and finely sliced
- 1 teaspoon ground black pepper
- 1 tablespoon minced garlic
- 1 pound baby potatoes cut into quarters
Instructions
- Preheat the grill to medium-high heat, reaching approximately 400°F.
- Cut the sirloin steak into 1-inch cubes and combine in a large bowl with the quartered baby potatoes, sliced onion, chopped parsley, minced garlic, Italian seasoning, salt, and pepper. Toss all ingredients thoroughly to ensure even coating.
- Lay out four squares of aluminum foil, each measuring at least 12 inches by 12 inches. Evenly divide the seasoned mixture among the foil sheets, centering the contents. Top each portion with small pieces of butter.
- Seal each foil pack securely by folding the edges together, then place them directly onto the heated grill. Cook for 6 to 7 minutes on each side, until the steak is done to your liking and the potatoes are easily pierced with a fork.
- Cautiously open each packet to release steam, and serve immediately while hot.
Notes
Alternative potato varieties such as Yukon Gold or fingerling potatoes can be used; just ensure they are chopped finely to synchronize with the steak’s cooking time.
Feel free to use different steak cuts depending on availability—sirloin is ideal for its quick-cooking nature and tenderness.
