These Steak and Potato Foil Packets are your answer to a fuss-free, flavor-packed meal made for grilling season.
With tender bites of sirloin steak, buttery potatoes, and a garlic herb seasoning blend, this recipe comes together quickly and is cooked to perfection right in the foil—no cleanup required!
Why You’ll Love These Foil Packets
One-Pan Meal – Everything cooks together in foil for easy prep & cleanup
Perfect for the Grill or Oven – Versatile cooking method
Tender, Juicy Steak – Sirloin or ribeye delivers rich flavor
Family-Friendly – Kid-approved and easily customizable
Camping & BBQ Favorite – Portable and made for the outdoors
What You’ll Need (Ingredient Highlights)
Sirloin Steak – Cubed, tender, and quick-cooking
Baby Potatoes – Halved or quartered for even cooking
Olive Oil & Butter – Rich flavor and moisture
Garlic Powder & Italian Seasoning – Savory herb-spice blend
Salt & Black Pepper – Essential seasoning
Fresh Parsley (Optional) – For a bright, fresh finish
Pro Tips Before You Start
Cut Ingredients Uniformly – Helps everything cook evenly
Use Heavy-Duty Foil – Prevents tearing on the grill
Seal Foil Tightly – Keeps moisture and flavor in
Flip Once on Grill – For even browning
Let It Rest – A few minutes before opening keeps juices in the meat
How to Make Steak and Potato Foil Packets
Step 1: Prep the Ingredients
Cube steak into bite-size pieces.
Wash and cut baby potatoes into halves or quarters.
Toss both with olive oil, melted butter, and all seasonings.
Step 2: Assemble the Packets
Lay out four large sheets of foil.
Divide steak and potatoes evenly between them.
Fold into tightly sealed packets.
Step 3: Grill or Bake
Grill over medium-high heat for 10–12 minutes per side.
Or bake at 425°F for 25–30 minutes until potatoes are fork-tender and steak is cooked to desired doneness.
Step 4: Serve
Carefully open packets (watch for steam).
Garnish with chopped parsley and serve hot!
What to Serve It With
Corn on the cob
Mixed greens or arugula salad
Garlic bread or rolls
Grilled vegetables or mushrooms
A glass of red wine or cold beer
Variations / Substitutions
Add Veggies – Bell peppers, mushrooms, or onions work great
Make It Spicy – Add crushed red pepper or Cajun seasoning
Swap the Steak – Use chicken, shrimp, or sausage
Dairy-Free – Use plant-based butter or skip it entirely
Low-Carb – Substitute potatoes with cauliflower florets
Storage & Leftovers
Fridge: Store leftover steak and potatoes in airtight containers for up to 3 days
Reheat: In foil in the oven or microwave-safe dish with a splash of broth or butter
Not Freezer-Friendly: Texture may suffer after thawing
FAQs
Can I make these ahead?
Yes! Assemble the packets and store in the fridge for up to 24 hours before grilling.
Can I use other cuts of steak?
Absolutely—ribeye, NY strip, or top sirloin all work well.
Do I need to pre-cook the potatoes?
Nope! Just cut them small and they’ll cook through perfectly in the foil.
Can I cook these in the oven?
Yes—bake at 425°F for 25–30 minutes.
Can I open the foil to check doneness?
Yes, just reseal and continue cooking if needed.
Final Thoughts
Steak and Potato Foil Packets bring juicy, smoky flavor with minimal cleanup.
Whether you’re grilling outdoors or baking indoors, this easy recipe delivers serious weeknight or weekend vibes with every bite.
Steak and Potato Foil Packets
Ingredients
Method
- Toss steak and potatoes with oil, butter, and seasonings.
- Divide among 4 foil sheets and seal tightly.
- Grill over medium-high heat for 10–12 minutes per side or bake at 425°F for 25–30 mins.
- Open packets carefully and garnish before serving.
- See full steps with tips & photos → https://theboatshedcafe.com/steak-and-potato-foil-packets/
Notes
- Cut potatoes into small, uniform pieces to ensure they cook evenly with the steak.
- For medium-rare steak, reduce cooking time slightly.
- Use a mix of red and gold baby potatoes for extra color and texture.
