Steak and Potato Foil Packets
Hey there! So, let me tell you about this super easy dinner that has become a bit of a lifesaver for me—Steak and Potato Foil Packets. I first stumbled upon this little gem of a recipe while camping (and let me tell you, cooking in the great outdoors can be a riot). Picture this: me, trying to build a fire while keeping wild animals from stealing my food. But honestly, these packets are perfect whether you’re in the woods or just want a fuss-free meal at home.
Why You’ll Love This Recipe
I make this when I need dinner to be quick, and my family goes crazy for it because it’s like a mini custom meal for each of them (and hey, fewer dishes to wash is always a win). It’s surprisingly satisfying how everything just cooks together. Sometimes I do wonder why I didn’t think of this sooner—foil is the quiet hero of the kitchen, don’t you think? Oh, and if you’re the impatient type (like me), the smell alone will have you pacing around the kitchen.
What You’ll Need
- 2 lbs of steak (I usually go for sirloin, but flank steak works too)
- 1 lb of potatoes, diced (Yukon golds are nice, but russets do fine)
- 1 onion, sliced (If onions make you cry, just pretend it’s a good movie)
- 1 bell pepper, sliced (Or skip it if you’ve got picky eaters)
- Olive oil, a good glug
- Salt and pepper to taste (I sometimes get fancy with garlic salt)
- Optional: fresh herbs like rosemary or thyme (my garden’s favorites!)
- Foil (obviously!)
How to Make These Packets
- Preheat your oven to 400°F (or fire up that grill if it’s a BBQ day).
- On large sheets of foil, divide your steak, potatoes, onion, and bell pepper. Drizzle with olive oil and sprinkle with salt, pepper, and any herbs you’re using.
- Wrap them up like little presents! Don’t skimp on the foil—it needs to be sealed snugly.
- Bake or grill for about 20-25 minutes. This is when I usually sneak a taste test (carefully, it’s hot!)
- Open one packet to check for doneness. If it looks a bit weird, don’t panic—it always comes together at the end.
Some Personal Notes
I once tried adding mushrooms but found they got too soggy for my liking. Maybe you’ll have better luck? Also, don’t stress if the potatoes aren’t super crispy; they get a nice, tender bite instead—like them.
Fun Variations
I’ve swapped the steak for chicken thighs a few times, and it turned out pretty darn good. One time, I tried adding cheese and, well, let’s just say the clean-up was more intense than I’d imagined (lesson learned!).
What If You Don’t Have a Grill?
No worries! You can do this in your oven without losing much magic. Or, if you’re feeling adventurous, try a stovetop grill pan.
Keep It for Later (If You Can)
They keep in the fridge for two days, though, honestly, in my house it never lasts more than a day! Reheating is easy-peasy—just pop them back in the oven for a bit.
How We Love to Serve It
We like to pair this dish with a simple salad or some crusty bread (because who doesn’t love sopping up juices with bread?).
Pro Tips I’ve Learned
Trust me, don’t rush the foil wrapping; I once tried hurrying through it and ended up with juices running everywhere—what a mess! And keep an eye on the grilling time; each grill can be a bit different.
Questions Folks Ask Me
Can I add veggies? Absolutely! Just keep in mind they might cook a little faster or slower than the potatoes.
What if I don’t have fresh herbs? No biggie, dried ones work too—just use a bit less.
