Garlic Steak Foil Packs

Garlic Steak Foil Packs is the perfect fuss-free dinner after a long day of camping. It’s served piping hot with filling steak and potatoes and is super simple to make.

Garlic Steak Foil Packs


  • 1 pound Idaho® Dutch yellow potatoes, cut into equal portions, halved or quartered*
  • 1 onion, thinly sliced
  • 1 pint mushrooms, sliced
  • 4 cloves garlic, minced**
  • 4 tablespoons cooking oil
  • 2 teaspoons salt
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon steak seasoning
  • 1 (12 ounce) sirloin steak, divided into four 3 ounce portions
  • 2 tablespoons butter, divided
  • 1 tablespoon Parmesan cheese, grated
  • Parsley, minced, for garnish

* Make sure your potatoes are cut in equal portions as that helps them to cook evenly.

** Use dried garlic in place of fresh if that's what you have on hand; 1 teaspoon will do, divided among each packet.


  1. Prep the campfire for low heat: Build a fire and shovel the coals to the center, maintaining a low and even heat for cooking with glowing red embers.
  2. Prep the potatoes: Place the cut potatoes, onion, and mushrooms in a large bowl.
  3. Add the garlic and drizzle the cooking oil over top. Toss to coat.
  4. Add the salt, thyme, paprika, and steak seasoning to the bowl and toss again.
  5. Assemble the packets: Arrange four 12 inch sections of heavy duty aluminum foil on a clean work surface.
  6. Divide the potato mixture evenly between each packet.
  7. Place beef over top of each.
  8. Top each steak with a pat of butter.
  9. Fold the foil up on the edges, crimping to securely seal the package.
  10. Grill the packets: Place each foil packet around the edge of the fire, and cook about 35 to 40 minutes, rotating as needed to evenly cook. Packets are done when potatoes are fork-tender and steak is cooked through to at least 135 degrees F. The onions and mushrooms will soften in the juices.
  11. Serve: Serve each hobo packet as its own plate, unfolding the foil and allowing the steam to escape.
  12. Season with Parmesan cheese and garnish with parsley.

Yield: 4 servings

Recipe and photo used with permission from: Idaho Potato Commission