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Garlic Steak & Cheesy Bacon Potato Hash Foil Packs

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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!

Steak & Cheesy Bacon Potato Hash Foil Packs | https://cafedelites.com

Garlic Steak & Cheesy Bacon Potato Hash Foil Packs

Garlic Steak & Cheesy Bacon Potato Hash Foil Packs can be cooked on the grill, stove top OR oven! Two favourites cooked in ONE PACK means NO pans to wash up!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 serves

Ingredients

For The Potatoes:

  • 26 ounces baby Yukon potatoes (or 750 grams), washed (peeled or unpeeled), cut into 1-inch pieces
  • 1/4 cup onion diced
  • 2 tablespoons fresh parsley finely chopped
  • Salt to taste
  • Cracked black 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 (or 1 kg)*, AT ROOM TEMPERATURE. Pat dry with paper towel for best results.
  • Salt to taste
  • Cracked black pepper to taste
  • 1/4 cup cheddar cheese shredded
  • 1/4 cup mozzarella cheese shredded**

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

*It's very important you use a cut of steak that will stay tender during the cooking process. Eye fillet, ribeye, porterhouse, top sirloin, etc. 
**Substitute cheddar/mozzarella with Monterey Jack cheese if you prefer.
For Stove Top:
If you can, use a cast iron skillet or a heavy based pan. Preheat skillet over medium heat. When foil packs are ready, place them in the hot, preheated skillet to cook for 7 minutes, covered (you may need to do them in batches of two). Flip and cook for a further 7 minutes (covering again), until done.
For Oven:
Preheat oven to 220°C | 430°F. Prepare foil packs; place packs on a baking sheet/tray, and bake for 20-30 minutes in the HOT oven. Flip packs and cook for a further 10-15 minutes, or until cooked to your liking. OPTIONAL: open foil packs being careful of trapped steam, and broil for 3-4 minutes, until charred. REMEMBER the result of meat depends on how large or small you cut your pieces!

Nutrition

Nutrition Facts
Garlic Steak & Cheesy Bacon Potato Hash Foil Packs
Amount Per Serving
Calories 589 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 21g 105%
Cholesterol 142mg 47%
Sodium 291mg 12%
Potassium 954mg 27%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 1g
Protein 35g 70%
Vitamin A 14.8%
Vitamin C 33.4%
Calcium 9.3%
Iron 20.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Steak & Cheesy Bacon Potato Hash Foil Packs can be cooked on the grill, stove top OR oven! Two favourites cooked in ONE PACK means NO pans to wash up! | https://cafedelites.com

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Reader Interactions

Comments

  1. Juanita Ganey says

    February 13, 2019 at

    This garlic steak and cheesy potatoes is excellent. We charged it up a bit. Instead of onions and bacon we included sliced mushrooms and zucchini. There were no left overs and we will cook it again.

    Reply

    • Karina says

      December 29, 2018 at

      Hi Matt! I’d recommend medium-high high. If it looks like they’re simmering in the foil packs instead of searing, up the heat to high. Move the foil packs around to prevent burning on the bottom. I hope that helps!

      Reply

  4. Elena says

    December 5, 2018 at

    Hi,

    this looks divine. I was wondering can I use filet mignon instead of listed cuts?? I only ask because I have them already and everybody in my home likes their steaks a different a different temp. I lok forward to making this in the next day or two!!!

    Reply

    • Karina says

      August 3, 2018 at

      I haven’t tried it in an instant pot just yet but that does sound delicious! Let me know what you do if you try it out!

      Reply

    • Karina says

      June 23, 2018 at

      That is awesome! I am so happy that you went camping and that you made these foil packs!! Thank you so much for sharing! XO

      Reply

    • Karina says

      June 22, 2018 at

      You are welcome to try the change in ingredients. I love that idea! It sounds tasty! Let me know how it turns out for you! XO

      Reply

    • Karina says

      June 14, 2018 at

      Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X

      Reply

  9. Jason Kihne says

    June 14, 2018 at

    The recipe itself is cut-off… had this saved to make later — and almost all the info is gone…

    Reply

    • Karina says

      June 14, 2018 at

      Hi Jason, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO

      Reply

  10. Mindy says

    June 14, 2018 at

    Karina,
    Where is the actual recipe for this? I scroll down past your instructions, but there is not an actual recipe. Can I get that from you please. Thanks!

    Reply

    • Karina says

      June 14, 2018 at

      Hi Mindy, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO

      Reply

  11. Barb says

    May 8, 2018 at

    I made these steak packets on the grill tonight & they were delicious. Our 3 year old even ate all hers. Only thing I will change next time will be to sear my Porter house pieces next time before grilling. Made bruchetta & a Hawaiian salad for desert everyone was pleased. Thank you our tummies are full & satisfied. Keep posting delicious dinners to try.

    Reply

  12. Jahshiquah says

    May 1, 2018 at

    I made this for dinner tonight but used chicken instead of steak in the oven it was delicious

    Reply

  13. DOnna says

    April 26, 2018 at

    Has anyone made this in the Instant Pot? I bet it would be good…..and easier!!

    Reply

    • Karina says

      April 6, 2018 at

      This recipe makes 6 servings or 6 foil packets. Hope that helps answer your questions. Thanks so much for following along with me!

      Reply

    • Karina says

      March 19, 2018 at

      YES! I love using my instant pot! It would be much quicker and you can add it all in at once! Enjoy!

      Reply

    • Karina says

      February 23, 2018 at

      I haven’t tried it with a roast but you are more than welcome to make it your own in any way. Let me know how it turns out! I would love to hear! Thanks so much!

      Reply

  19. JR says

    February 6, 2018 at

    These garlic steak and potato packets are fantastic! We used New York Strip steak. I had to leave out the bacon and cheese, but everything else was according to your recipe for baking in the oven! My whole family ate their dinner! My self-proclaimed almost-vegetarian 11-year-old ate all of her steak, and my potato-hating 8-year-old ate all of his potatoes AND asked for seconds on green beans! 🙂 I’m sure the bacon and cheese would have made them even better, but we loved them anyway! Thanks for your great idea!

    Reply

    • Tymeron Smith says

      February 7, 2018 at

      I am so glad that you made it your own and that your family loved it! That sounds like a great meal that you all had! Yum! Thanks for sharing!

      Reply

    • Tymeron Smith says

      February 7, 2018 at

      Yes, of course! You are welcome to add or change any of the recipes to make them your own. The cooking temperature may be different but it will still turn out amazing!

      Reply

  21. Eleni says

    January 26, 2018 at

    This recipe was delicious! I made mine in the oven and the meat was juicy and tender and perfectly seasoned. The potatoes were just pure magic! Thanks! I love your recipes!

    Reply

  22. Geralynn says

    November 22, 2017 at

    If you cook them in a cast iron skillet, do you put oil on the bottom of 5he skillet? If I don’t then it starts steaming.

    Reply

  23. Isela Garza says

    November 20, 2017 at

    My children are very picky eaters and they all loved this steak/potatoes packet. Thanks!!

    Reply

  25. Anh Nguyen Ziglar says

    November 13, 2017 at

    I made garlic steak & cheesy bacon potato hash foil packs for dinner today it came out very good

    Reply

  29. Gina says

    October 27, 2017 at

    Can these be done over a campfire or in the campfire? Going camping this weekend and am seriously thinking about this for dinner but we will not have a grill. I have a grate that I can put over the campfire but nothing to cover it with as you would with a grill and lid.

    Reply

  32. Kimi Wei says

    September 27, 2017 at

    If someone (like me) is afraid of aluminum, is there any way to duplicate the taste of this dish without actually using tin foil (which is really, aluminum foil)?

    Reply

    • Karina says

      September 27, 2017 at

      Hi Kimi. Yes you can use parchment paper and arrange packets on a baking sheet. Bake in the oven with the same instructions.

      Reply

  34. Edwina Roberson says

    September 15, 2017 at

    I tried this with my kids, and we LOVED it. We put the packets on the grill, and they were done in about 15 minutes. We eat our steaks well-done. I would like to know if it is possible to substitute chicken in the place of the steak. Please let me know.

    Reply

  35. S. Schwem says

    September 9, 2017 at

    Can these packets be frozen before cooking and if so will they change the taste of the potatoes? If frozen should they be placed in a low oven temp to thaw and then raise the temp to brown?

    Reply

  38. Hawk Fangor says

    July 5, 2017 at

    Would it be possible to prepare the 6 packets ahead of time and then freeze them? Would you need to do anything special for freezing? How long could they be frozen for? Do they need to be thawed before cooking?
    Thinking of just making individual meals for myself that I can heat as needed.
    Thanks!

    Reply

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