Steak and Potato Foil Packets

These steak and potato foil packets are by far the easiest way to cook steak in the oven. The seasonings perfectly complement the steak and vegetables, and the meat cooks perfectly to your preference.

This recipe is an easy and quick weeknight dinner, but you can also adapt it for a campfire or grill dinner! If you are opting for either of these, the meal should only take about 10 minutes to cook. Check the temperature around 8-9 minutes to avoid overcooking.

Also, a meat thermometer is extremely helpful when cooking a new meat recipe, especially steak.

Steak and Potato Foil Packets

Recipe by Maddie Saxey
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Prep time


Cooking time






  • 2 lbs steak sirloin, cut in 2-3 inch pieces

  • 1 1/2 lbs petite yukon gold potatoes, quartered (1 inch pieces)

  • 1 medium yellow onion, cut 1 inch chunks

  • 3 large carrots, peeled and sliced

  • 2 Tbsp olive oil

  • 1 Tbsp Worcestershire Sauce

  • 1 Tbsp minced garlic

  • 1 tsp paprika

  • 1 tsp thyme

  • 1 tsp rosemary

  • 1 tsp oregano

  • 1 tsp basil

  • 2 tsp salt

  • 3 Tbsp salted butter


  • Preheat oven to 425 degrees. In a small bowl, whisk together olive oil, Worcestershire sauce, minced garlic, paprika, thyme, rosemary, oregano, basil, and salt. Set aside.
  • Bring a large pot of water to a boil with some salt. Add the potatoes and cook for about 10-12 minutes. Add the carrots for the last 5 minutes (add them after the potatoes have already cooked for 5-7 minutes). Drain the water.
  • Put the potatoes, carrots, chopped onions, and steak chunks. Mix evenly together. Pour the oil and spice mix over the top. Mix together, making sure everything is well covered with spices.
  • Evenly divide the meat and veggies onto 6 square pieces of tin foil. Heavy duty tin foil holds up the best, but regular tin foil should be fine. Put a half tablespoon of butter on the top of each portion. Seal up the tin foil well, rolling the tin foil around the top–this is important in making sure it won’t leak in the oven.
  • Place packets directly on the middle rack. Cook for about 15-20 minutes, checking the meat temperature around 15 minutes and cooking to your preferred tenderness*. Once done to your liking, open them up and enjoy!


  • *Use these temperature ranges to cook your meat to your preference: Rare (125°-130°F) Medium Rare (130°-140°F)Medium (140°-150°F) Medium Well (150°-160°F) Well Done (Over 160°F). I don’t recommend cooking your meat to be well done, especially with this recipe–the meat chunks are small, so they would turn out tough and hard to chew.
  • If you are wanting the browned-meat look, open the packets and turn the oven to broil for a minute at the end. However, this will also cook/dry out the meat VERY quickly. Make sure to lessen your original cook time and don’t broil for more than a minute.

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