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Garlic Steak & Cheesy Bacon Potato Hash Foil Packs are two favourites cooked in ONE PACK! No pans to wash up afterwards!
Cheesy potato hash –> tender-juicy-charred steak –> grilled OR cooked how ever you like in garlic butter for the ULTIMATE flavour combination! And if thats’s not enough, it all gets topped with bacon. CRISPY BACON. I’m so excited to share these extremely versatile Steak & Cheesy Bacon Potato Hash Foil Packs! Recipe caters for both medium and well-done steaks.
Foil Packets
These packs can be cooked anywhere. Personally, I recommend grilling for the best results, but what if you don’t have a grill? Get your skillets out and cook them on your stove top in a really hot cast iron skillet, or your packets will simmer and boil on the inside. To get the steak to char on the inside, you can flip your packets half way through cooking time. They will char, as shown in the pictures or the video at the bottom of this post.
Beef Cuts
Good quality cuts of meat yield the best results that stay tender during cooking.
- Whole eye fillet
- Rib eye
- Strip (or Porterhouse)
Cheaper cuts WILL produce a tough and chewy result. Steak should be at room temperature. Pat them dry with a paper towel to prevent the meat from releasing too much water and steaming in the packets while cooking. Yes, the meat does char through the foil when grilling! If using your oven, make sure you broil in the last 5 minutes of cooking for a charred result.
Oven
This method works better for well done steaks. If you prefer medium rare or medium, I don’t recommend this option.
Pictured below is what you will do for JUICY well-done steak pieces.
You’re going to slice it into 2-inch rounds that are at least 1-inch thick to guarantee even cooking with the potatoes.
This picture shown below is what you will do for a beautiful piece of medium-rare steak.
Cut your fillet into 4-inch long and 3-inch thick pieces (as shown below). The bigger and thicker you cut them, the juicier the steak will be once its done. For rarer steaks, cut them bigger (5-inch pieces and 4-inch thick).
Potatoes
Make sure you use baby Yukon Gold and cut them into 1-inch pieces to ensure they cook through. Yukon gold potatoes are the best for these foil packs. Any other potato, I suggest par boiling them for 5-10 minutes depending on what potato you are using.
Topping with bacon is optional.
Watch Foil Packs being cooked right here! FOR MEDIUM RARE STEAKS, WATCH TO THE END!
UPDATED with tips to help you get the BEST results!
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Garlic Steak & Cheesy Bacon Potato Hash Foil Packs
Ingredients
For The Potatoes:
- 26 ounces baby Yukon potatoes washed, peeled or unpeeled, cut into 1-inch pieces
- 1/4 cup onion diced
- 2 tablespoons fresh parsley finely chopped
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1/3 cup diced bacon cooked
- 1/3 cup scallions or green onions/shallots, sliced
For The Steak:
- 2 pounds whole eye fillet or ribeye steak, at room temperature. Pat dry with paper towel for best results.
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1/4 cup cheddar cheese shredded
- 1/4 cup mozzarella cheese shredded
Garlic Butter
- 1/2 cup butter room temperature
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 pinch salt to taste
Instructions
- Preheat grill to medium-high heat.
- Make a batch of this Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
- Spread the remaining non-melted butter over the steak to evenly coat.
FOR WELL DONE STEAKS:
- Slice your fillet into 2-inch thick slices (if the pieces are too small they will dry out). If you like your steak dry, cut them smaller.
FOR MEDIUM RARE STEAKS:
- Cut your fillet into 4-inch long pieces (see above pictures or video for reference). The bigger you cut them, the more juicy the steak will be once its done. For rarer steaks, but them bigger (5 or 6 inch pieces).
TO COOK:
- Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper
- Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
- Place foil packets on the HOT grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill.
- Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These look delish! I am making these tonight and what temp and how long for medium rare on gas grill? I am glad I read the page top to bottom . I was going to throw it all in one foil pack not realizing it makes single single serving packs.
Thanks for sharing😊👍
Honestly, this recipe made me fall back in love with my grill; I legit make foil packs now once or twice or week but I grill about 4-5 times a week now! Rejuvenated is the word I’m looking for ! Any who, in all reality this recipe is so simple it works almost automatically, all you have to do is prep and flip the packets on the grill. I like to use the Porterhouse cut it is really perfect for this thank you for putting the LOVE back into my cooking/grilling
Did anyone find it to garlicky or just me it was delicious I just felt that the garlic was over powering .
Use less garlic next time?
This one of mine and my hubby’s absolute favorite meals to eat! Plus, they make great left overs. We add the cheese & bacon after cooking. I am wondering if this could be made in a baking dish in the oven. I don’t like making the foil packets…lol! Thanks for any input.