These steak and potato foil packets are an easy and quick weeknight dinner, but you can also adapt it for a campfire or grill dinner! I'm not much of a camper, but cooking these in the oven is super easy and doesn't affect the quality of the meal. We love this meal so much, we make it at least once a month!
How to make steak and potato foil packets in the oven
Preheat oven to 425 degrees. While the oven is heating, whisk together olive oil, Worcestershire sauce, minced garlic, paprika, thyme, rosemary, oregano, basil, and salt in a small bowl. Then set aside the bowl for later use.
Bring a large pot of water to a boil with some salt. Add the sliced potatoes and cook them for about 10-12 minutes. Add the carrots for the last 5 minutes (after the potatoes have already cooked for 5-7 minutes). Then drain the water. Place the potatoes, carrots, chopped onions, and steak chunks in a large bowl and mix them evenly together. Pour the oil and spice mix over the top and mix again 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 at the top. This will keep it from leaking in the oven. Place the packets directly on the middle rack. Then cook them for about 15-20 minutes, checking the meat temperature around 15 minutes and cooking them to your preferred tenderness. Once done to your liking, open the foil packets up and enjoy!
Additional Tips
- If you are cooking these foil packets over a campfire or on the grill, they should only take about 10 minutes to cook. Check the temperature around 8-9 minutes to avoid overcooking.
- Using a meat thermometer is extremely helpful when cooking a new meat recipe, especially steak.
Here are a few of my other favorite hearty oven dinners:
Chicken Enchiladas with Red Sauce
If you try out these steak and potato foil packets or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Ingredients
- 2 lbs steak sirloin, cut in 2-3 inch pieces
- 1 ½ lbs petite yukon gold potatoes, quartered (1 inch pieces)
- 1 medium yellow onion, cut 1 inch chunks
- 3 large carrots, peeled and sliced
- 2 tablespoon olive oil
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 teaspoon salt
- 3 tablespoon salted butter
Instructions
- 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 in a large bowl. 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!
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