Garlic Steak and Potato Foil Packs Recipe
If you love hearty, flavor-packed meals that are a breeze to make and even easier to clean up, the Garlic Steak and Potato Foil Packs Recipe is about to become your new favorite. Imagine juicy sirloin steak mingling with tender baby potatoes, sweet bell peppers, and a garlicky herb marinade, all wrapped up and cooked perfectly in a foil packet. Whether you’re firing up the grill for a sunny backyard dinner or just want a satisfying oven-baked meal with minimal fuss, these foil packs deliver bold taste and total comfort in every bite.

Ingredients You’ll Need
The beauty of the Garlic Steak and Potato Foil Packs Recipe is in its simplicity—each ingredient is thoughtfully chosen to bring out the best flavors, vibrant colors, and textures. Here’s what you’ll need and why each component matters:
- Sirloin steak (1 1/2 pounds, cut into 1-inch cubes): The star of the show, sirloin offers a perfect balance of tenderness and beefy flavor without being too fatty.
- Baby potatoes (1 1/2 pounds, halved): These cook up creamy inside their foil cocoon and soak up all those savory juices.
- Red bell pepper (1, diced): Adds a pop of color and subtle sweetness to balance the savory steak.
- Yellow bell pepper (1, diced): For extra brightness and a slightly milder flavor than red pepper.
- Red onion (1 small, cut into wedges): Lends a gentle bite and mellows beautifully as it cooks.
- Olive oil (3 tablespoons): Helps everything roast up golden while keeping the steak juicy.
- Garlic cloves (4, minced): The namesake ingredient, infusing deep, aromatic flavor into every bite.
- Dried Italian seasoning (2 teaspoons): Brings a herby, savory punch that ties all the veggies and steak together.
- Paprika (1 teaspoon): Adds a hint of smokiness and color.
- Salt (1 teaspoon): Essential for drawing out flavors and seasoning the steak and veggies just right.
- Black pepper (1/2 teaspoon): For a little kick and depth.
- Fresh parsley (2 tablespoons, chopped): Sprinkled on at the end for a burst of freshness and color.
- Grated Parmesan cheese (1/4 cup, optional): An optional but highly recommended finishing touch for richness and umami.
How to Make Garlic Steak and Potato Foil Packs Recipe
Step 1: Prep the Steak and Vegetables
Start by cutting your sirloin steak into hearty 1-inch cubes—this size ensures the meat stays juicy and cooks evenly alongside the veggies. Halve the baby potatoes (no need to peel!), dice your bell peppers, and cut the red onion into chunky wedges. Gather everything into a large mixing bowl so you’re ready to get things seasoned.
Step 2: Season and Toss
Drizzle the olive oil over your steak and vegetables, then add the minced garlic, Italian seasoning, paprika, salt, and black pepper. Use your hands or a large spoon to toss everything thoroughly, making sure every piece gets a glossy coat of flavor. This is where the magic of the Garlic Steak and Potato Foil Packs Recipe really begins—the marinade infuses every bite with garlicky, herby goodness.
Step 3: Assemble the Foil Packs
Divide your seasoned steak and veggie mixture evenly among four large sheets of heavy-duty aluminum foil. Pile everything in the center, then fold the foil over the mixture and seal the edges tightly to create a neat little packet. This step locks in all the juices and helps everything steam and roast to perfection.
Step 4: Grill or Bake
If you’re grilling, set your foil packs on a preheated grill over medium-high heat; if you’re using the oven, place them on a baking sheet in an oven preheated to 425°F (220°C). Cook for 20 to 25 minutes, flipping once if grilling, until the potatoes are tender and the steak is cooked to your preferred doneness. Check one pack to make sure the potatoes are fork-tender before serving.
Step 5: Finish and Serve
Carefully open each foil pack (watch out for that hot steam!) and sprinkle generously with fresh parsley and, if you like, a shower of Parmesan cheese. The finishing touches add a bright, savory note and make the dish irresistible. Serve hot, right out of the foil for a rustic, no-fuss presentation.
How to Serve Garlic Steak and Potato Foil Packs Recipe

Garnishes
To make your Garlic Steak and Potato Foil Packs Recipe even more tempting, top each packet with a handful of fresh parsley for a burst of green color. If you’re a cheese lover, don’t hesitate to add a generous sprinkle of grated Parmesan right before serving—it melts beautifully into the hot potatoes and steak, adding extra flavor and richness.
Side Dishes
These foil packs are a complete meal on their own, but they also pair wonderfully with a crisp green salad, grilled corn on the cob, or a simple loaf of crusty bread to soak up the savory juices. If you’re entertaining, consider serving them alongside a chilled cucumber salad or grilled asparagus for extra color and crunch.
Creative Ways to Present
For a fun, interactive dinner, serve the foil packs directly on plates and let everyone open their own. Or, if you want to get fancy, slide the contents onto a platter and garnish with more fresh herbs and a squeeze of lemon. You can even portion them into smaller foil packets for appetizers at a backyard gathering—everyone loves a personalized, hands-on meal!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Garlic Steak and Potato Foil Packs Recipe leftovers, simply let them cool, then transfer the contents (or the entire unopened packets) to an airtight container. Store in the refrigerator for up to three days. The flavors deepen overnight, making your next meal even tastier.
Freezing
To freeze, allow the cooked packets to cool completely. Place the sealed foil packs or their contents in a freezer-safe bag or container. They’ll keep well for up to two months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers by placing them (still in foil, if possible) in a 350°F (175°C) oven for about 15 minutes, or until warmed through. You can also use a microwave—just transfer to a microwave-safe dish first and reheat in 1-minute intervals, stirring gently between each, to avoid overcooking the steak.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin is a great balance of flavor and tenderness, you can also use ribeye, strip steak, or even tenderloin—just be sure to cut the meat into even cubes for consistent cooking.
What other vegetables work well in this recipe?
This Garlic Steak and Potato Foil Packs Recipe is super versatile. Try adding sliced mushrooms, zucchini, or even cherry tomatoes for extra color and variety. Just remember to keep the veggie pieces similar in size so they cook evenly.
Can I make these foil packs ahead of time?
Yes! Assemble the foil packs up to a day in advance and keep them in the fridge until you’re ready to grill or bake. It’s a fantastic option for busy weeknights or for prepping before guests arrive.
Is this recipe gluten-free?
It is! The Garlic Steak and Potato Foil Packs Recipe uses only naturally gluten-free ingredients, making it a great choice for those with dietary restrictions. Just double-check your seasonings and cheese to be sure they’re gluten-free too.
How do I prevent the foil from leaking?
Make sure to use heavy-duty foil and double-fold the edges tightly to create a solid seal. If you’re worried about leaks, you can wrap each packet in a second layer of foil for added security.
Final Thoughts
If you’re searching for a meal that delivers big flavors, minimal cleanup, and plenty of smiles around the table, give the Garlic Steak and Potato Foil Packs Recipe a try. It’s a true crowd-pleaser, effortless enough for busy weeknights yet impressive enough for weekend cookouts. Happy cooking!
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Garlic Steak and Potato Foil Packs Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Garlic Steak and Potato Foil Packs recipe is a delicious and easy-to-make meal perfect for grilling or baking. Tender sirloin steak cubes are paired with baby potatoes, colorful bell peppers, and red onions, seasoned with garlic and Italian herbs, then cooked in foil packets to lock in flavors and juices. Perfect for a quick summer dinner or a casual gathering, these foil packs are both flavorful and convenient.
Ingredients
Steak and Vegetables
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 1 1/2 pounds baby potatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, cut into wedges
Seasonings and Add-ins
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the grill or oven: Set your grill to medium-high heat or preheat your oven to 425°F (220°C) to prepare for cooking.
- Combine ingredients: In a large bowl, mix the sirloin steak cubes, halved baby potatoes, diced red and yellow bell peppers, and red onion wedges together.
- Season the mixture: Drizzle the olive oil over the ingredients and add minced garlic, dried Italian seasoning, paprika, salt, and black pepper. Toss everything thoroughly until all the pieces are evenly coated with the seasoning.
- Assemble foil packs: Divide the seasoned mixture evenly among 4 large sheets of heavy-duty aluminum foil. Fold the foil over the mixture and seal tightly, creating individual foil packets.
- Cook the foil packs: Place the foil packets on the grill or a baking sheet if using the oven. Cook for 20–25 minutes, turning the packets once during grilling to ensure even cooking. Cook until potatoes are tender and steak reaches desired doneness.
- Finish and serve: Carefully open the foil packets to avoid steam burns. Sprinkle each serving with fresh chopped parsley and Parmesan cheese if desired. Serve hot straight from the foil packs.
Notes
- Cook for 20 minutes for medium steak doneness; extend cooking to 25–28 minutes for well-done steak.
- Add mushrooms or zucchini to the packets for extra veggies and flavor.
- Foil packs can be assembled ahead of time and refrigerated until ready to cook.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 foil pack
- Calories: 480
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 95 mg