Steak and Potato Foil Packs

These steak and potato foil packs are so fun whether you’re cooking over the campfire, grilling in the backyard, or baking them in the oven! Seasoned juicy steak, tender potatoes, and carrots come together in a neat little pouch and cook to perfection.

This post may contain affiliate links. Read disclosure policy.

Ingredients Needed

Find the full recipe with printable directions below.

• Olive oil: The oil helps the seasoning mixture adhere and helps to get the potatoes nice and tender and the steak extra juicy. You can also choose to use avocado oil.
• Seasoning: I’m using a combination of finely chopped rosemary, onion powder, salt, and pepper. You can swap the rosemary for fresh thyme, parsley or oregano, Italian seasoning, your favorite steak seasoning, or my homemade steak rub. 
• Steak: Top sirloin steak cut into 2-inch cubes. Strip steak is another good choice as they are both tender, to begin with.
• Potatoes: Use baby yellow potatoes and cut them into quarters. The idea is to get the steak and potato cubes roughly the same size for even cooking. You can also use Yukon gold potatoes or red potatoes if you have them. Any of these choices are easy and won’t require any peeling.
• Carrots: Baby carrots sliced in half are the perfect size for these little steak and potato foil packets!

How to Make Steak and Potato Foil Packs

1. Toss ingredients together. Add potatoes and carrots together with the marinated steak cubes and toss everything to combine. 
2. Add contents to foil. Divide steak pieces, potatoes, and carrots evenly between 4 pieces of aluminum foil. Do not mound the pile high, try and lay everything as flat as you can. 
3. Fold the foil packets by folding two opposing sides on top of one another and then folding or rolling in the sides to secure the ends. Place foil packs on the preheated grill over medium heat and grill for 20 minutes or until the steak is done just the way you like it.
4. Carefully remove the packets from the grill and place them on a flat surface to rest for 5 minutes. Slowly open, allowing the steam to escape, and season with salt and pepper. Enjoy!

Oven Method

You don’t need a grill to make these! To bake steak and potato foil packs in the oven, preheat to 425°F and set the packets on a baking sheet. Bake for about 22 minutes, or until the steak hits your preferred temperature and the potatoes are tender. For a little char on top, open the packets and broil for 2 to 3 minutes before serving.

Tips & Variations

• Dried herbs. There is so much flavor that comes from fresh herbs but if dried is what you have that works too! Just use 1 teaspoon of whatever dried herbs you like. 
• Loaded potatoes: Sprinkle some cheese and bacon crumbles in there for a bit of extra flavor!
• Compound butter. You can even make garlic herb butter and learn tricks on how to mince garlic to use it for garlic butter steak cubes.
• Use more veggies! The key is to cut them into the same size pieces as your steak. Whether they’re 1-inch cubes or larger, you want to keep them uniform. Red onions, bell peppers, broccoli, sweet potatoes, zucchini, squash, asparagus, or green beans are all delicious options.
• Steak still cooking faster. If it so happens that the meat still cooks faster than your potatoes, transfer them to a dish and cover to keep warm.
• Don’t flip the packets. There’s no need to flip the packets on the grill or in the oven, and flipping on the grill risks items falling out through the grates.