Variations and pro tips
- Garlic butter version: Swap half of the olive oil for melted butter and add an extra clove of garlic; many steak‑and‑potato recipes use a butter‑garlic combo for richer flavor.
- Chicken foil packets: Use boneless, skinless chicken thighs or breasts cut into chunks instead of steak and cook until the chicken reaches 165°F (74°C), adding 5–10 minutes if needed.
- Veggie‑loaded packets: Add bell peppers, onions, or green beans cut into bite‑size pieces, keeping the overall volume similar so cook time stays consistent.
Pro tips:
- Cut potatoes into smaller, uniform pieces (about 3/4 inch) so they cook through at the same rate as the steak.
- Rotate packets if your grill has hot spots to avoid burning the bottoms.
- If you prefer a crispier finish, open the packets for the last few minutes of baking or grilling to let some moisture escape and edges brown.
FAQ: garlic steak & potato foil packets
Can I prep these foil packets ahead of time?
Yes, you can assemble the packets a few hours in advance and refrigerate them; many foil packet recipes suggest chilling briefly before grilling to keep meat safe, then adding a couple extra minutes to cook time.
What other cuts of beef work?
Other tender cuts like ribeye or strip steak also work well in foil packets; tougher cuts like stew meat can stay chewy because they need longer, low‑and‑slow cooking.
Can I cook foil packets over a campfire?
Yes, place packets over medium coals (not direct flames) and rotate frequently, similar to how campfire steak and potato packets are cooked; timing may vary, so check potatoes for tenderness.
These Garlic Steak & Potato Foil Packets give you an easy, one‑pack steak dinner that’s perfect for busy weeknights, summer grilling, or camping trips—invite your readers to rate the recipe, share whether they cooked it on the grill or in the oven, and save it for their next “no dishes” steak‑and‑potato night.