The Easiest Grilled Steak and Potato Foil Packs You’ll Ever Make
There are nights when I feel like a gourmet chef. Then there are nights when the thought of washing more than one pan makes me want to order a pizza. This recipe is for those second kinds of nights.
You get a perfectly cooked, juicy steak, tender potatoes, and flavorful veggies all cooked together on the grill. And the best part? The cleanup is practically zero. You just toss the foil. It feels like cheating, but in the best way possible.
So if you’re looking for a serious dinner win that requires minimal effort and delivers maximum flavor, you’ve come to the right place. Let’s make something awesome.
What You’ll Need
The ingredient list is simple, which is kind of the whole point. No need to go on a scavenger hunt at the grocery store for this one.
- Steak: About 1.5 pounds of boneless sirloin or New York strip, cut into 1-inch cubes.
- Potatoes: 1 pound of baby potatoes, quartered. The smaller, the better so they cook fast.
- Onion: 1 large yellow onion, chopped into big pieces.
- Green Beans: About 1/2 pound of fresh green beans, trimmed.
- Olive Oil: 3 tablespoons. Don’t be shy with it.
- Garlic: 3 cloves, minced. Or just use the pre-minced stuff from a jar. I won’t tell.
- Seasoning: A simple mix of 1 teaspoon each of dried thyme, rosemary, salt, and 1/2 teaspoon of black pepper.
- Butter: 4 tablespoons, cut into small pieces. This is for topping at the end and it’s not optional for flavor!
Pro Tips
I’ve made these packs enough times to have a few “oh, I should have done that” moments. Here are my tips so you can skip right to the good part.
- Don’t Skimp on Foil Quality. Use heavy-duty aluminum foil. Seriously. The cheap stuff will tear when you flip the packs, and all that delicious juice will leak out and cause a fiery mess on your grill. Double-wrapping with regular foil works in a pinch, but heavy-duty is the real MVP.
- Cut Your Potatoes Small. This is the most important tip. Steak cooks relatively quickly. If your potato chunks are too big, you’ll end up with raw, crunchy potatoes or a steak that’s as tough as a leather shoe. Quartering baby potatoes is usually perfect. If you’re using bigger potatoes, aim for 1/2-inch cubes.
- Give Everything Space. Don’t cram everything into one or two giant foil packs. It’s better to make four smaller, individual-serving packs. This allows everything to cook more evenly and quickly, as the heat can circulate better. Plus, everyone gets their own little present to unwrap at the dinner table.
Tools Required
- Grill (Gas or Charcoal)
- Heavy-Duty Aluminum Foil
- Large Mixing Bowl
- Cutting Board
- Sharp Knife
- Tongs
Substitutions and Variations
One of the best things about foil packs is how you can customize them. You can basically clean out your fridge. Here are some ideas to get you started.
| Category | Swap Idea | Notes |
|---|---|---|
| Protein | Chicken Breast | Cubes will cook evenly with veggies. |
| Protein | Smoked Sausage | Slice it up; it adds a smoky flavor. |
| Protein | Shrimp | Add it for the last 5-7 minutes of cooking. |
| Veggies | Bell Peppers | Any color works and adds sweetness. |
| Veggies | Broccoli or Cauliflower | Cut into small florets. |
| Seasoning | Cajun Spice | Gives it a nice kick. Great with sausage. |
| Seasoning | Italian Seasoning | Add some parmesan at the end. |
Make-Ahead Tips
You can absolutely prep these ahead of time, which makes them perfect for camping or just a busy weeknight.
Simply assemble the foil packs completely but leave out the butter. Seal them up tight and store them in the fridge for up to 24 hours. When you’re ready to cook, just preheat the grill, add the butter pats to each pack, and throw them on.
How to Make Grilled Steak and Potato Foil Packs
Alright, let’s get to the action. It’s almost ridiculously simple.
Step 1: Preheat your grill to medium-high heat, around 400-450°F. While it’s heating up, tear off four large sheets of heavy-duty foil, about 18 inches long each.
Step 2: In a big mixing bowl, throw in your cubed steak, quartered potatoes, chopped onion, and green beans. Drizzle the olive oil over everything.
Step 3: Add the minced garlic and all your seasonings (thyme, rosemary, salt, pepper) to the bowl. Use your hands or a large spoon to toss everything together until it’s all evenly coated. Get it all mixed up in there.
Step 4: Divide the mixture evenly among the four foil sheets, mounding it in the center of each one. Top each mound with a tablespoon of butter (cut into a few smaller pieces).
Step 5: Time to wrap them up. Bring the two long sides of the foil together over the food and fold them down a few times to create a tight seal. Then, fold in the sides to seal the packet completely. You want a sealed pouch, not a tight ball of foil.
Step 6: Place the foil packs directly on the grill grates. Close the lid and cook for about 15-20 minutes, flipping them once halfway through. Cooking time can vary based on your grill and how big you cut your ingredients.
Step 7: Carefully remove the packs from the grill using tongs. Let them rest for about 5 minutes. This is important! It lets the steak juices settle. Then, carefully open them (watch out for the steam!) and serve right in the foil.
Nutrition, Diets, and Pairings
This meal is a pretty balanced plate on its own, but you can tweak it to fit your needs or just round it out with a little something extra.
| Category | Information / Tip |
|---|---|
| Nutrition Estimate | Per serving: ~550 calories, 40g protein, 30g carbs. This is a guess! |
| Low-Carb Swap | Switch the potatoes for zucchini chunks or cauliflower florets. |
| Dairy-Free Swap | Use a dairy-free butter substitute or just add more olive oil. |
| Meal Pairings | A simple green salad or some crusty bread for dipping in the juices. |
| Efficiency Tip | Chop extra onions and veggies to use in an omelet the next morning. |
Leftovers and Storage
If you somehow have leftovers, storing them is as easy as making them.
Just let the foil pack cool down completely, then fold it back up and stick it in the fridge. It’s its own perfect little storage container. They’ll keep for up to 3 days.
To reheat, you can pop them in a 350°F oven for about 10-15 minutes, or just open the pack and microwave the contents until warm.
Frequently Asked Questions
Q1. Can I make these in the oven if I don’t have a grill?
Ans: Absolutely. Just preheat your oven to 400°F and place the foil packs on a baking sheet. Bake for 20-25 minutes, or until the potatoes are tender and the steak is cooked to your liking. No need to flip them in the oven.
Q2. My potatoes were still hard but my steak was overcooked. What did I do wrong?
Ans: This almost always means the potato pieces were too big. Next time, cut them smaller (about 1/2-inch cubes). You could also par-boil or microwave the potatoes for a few minutes before adding them to the pack to give them a head start.
Q3. Can I use frozen vegetables?
Ans: You can, but it might make the contents a bit watery as they thaw and cook. If you do, don’t thaw them first. Add them to the pack frozen, but you might need to add a few extra minutes to the cooking time.
Q4. How do I know when the steak is done without opening the pack a bunch of times?
Ans: It’s tricky. The 15-20 minute window is usually reliable for medium-rare to medium steak. If you’re really particular, you can carefully open one pack at the 15-minute mark and check a piece of steak. A meat thermometer is your best friend for perfect results every time.
Wrapping Up
And there you have it. A full, hearty, and delicious meal with almost no cleanup. This recipe is a real game-changer for weeknight dinners, backyard hangouts, or even camping trips.
It’s so easy to make it your own by swapping veggies or changing up the spices. The possibilities are pretty much endless.
Now go give it a try! I’d love to hear how it turns out for you. Let me know in the comments if you try any cool variations or have any questions. Enjoy the easy dinner!