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
Foil PacketsThese 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!
Garlic Steak & Cheesy Bacon Potato Hash Foil Packs
Ingredients
- 1/2 cup garlic butter divided
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
Nutrition
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Susan Lucas says
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😊👍
Cooper T. says
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
Aubree Mckinney says
Did anyone find it to garlicky or just me it was delicious I just felt that the garlic was over powering .
N says
Use less garlic next time?
Dawn says
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.
Rob S Benes says
Hi there Karina
Love using your Recipes
How can I download your videos so I make sure I get it right
Thanks
Rob
Kelsey says
I added some shrimp and broccoli and it turned out amazing!
Juanita Ganey says
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.
Kimone says
Hi can i make this with beed tenderloin
Karina says
Absolutely!
Matt says
What temp would you recommend for gas grill?
Karina says
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!
Elena says
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!!!
Karina says
Absolutely! Filet Mignon would be perfect. Enjoy!
Rebecca says
Do you have this recipe for the instant pot??? i want to make it both ways.
Karina says
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!
Kim says
Made these camping last night. Wonderful
Karina says
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
Sylvia G Pennell says
Can boneless pork chops instead of steak be used
Karina says
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
Dowe says
Where can I get the written out recipe?
Karina says
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
Jason Kihne says
The recipe itself is cut-off… had this saved to make later — and almost all the info is gone…
Karina says
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
Mindy says
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!
Karina says
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
Barb says
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.
Jahshiquah says
I made this for dinner tonight but used chicken instead of steak in the oven it was delicious
DOnna says
Has anyone made this in the Instant Pot? I bet it would be good…..and easier!!
Lauren says
How many foil packets? Just one or more?
Karina says
This recipe makes 6 servings or 6 foil packets. Hope that helps answer your questions. Thanks so much for following along with me!
Sandk555 says
Do you think this wood be okay in the instant pot?
Karina says
YES! I love using my instant pot! It would be much quicker and you can add it all in at once! Enjoy!
Nicole says
What are the directions for cooking on the oven? Like temp, time, etc.
Karina says
I would cook the foil packets in the oven at 400* for 15-20 minutes.
Robin says
Can I use a rump roast?
Karina says
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!
Stephanie says
Can I use diced red potatoes ? If so is there a time difference in the cooking?
Karina says
Yes, of course!! I would keep the time the same. They will be nice and soft for you!
Chris says
Turned out as delicious as it looks and easy to make as well
JR says
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!
Tymeron Smith says
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!
Tiffany says
Can u use baby red potatoes?
Tymeron Smith says
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!
Eleni says
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!
Geralynn says
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.
Isela Garza says
My children are very picky eaters and they all loved this steak/potatoes packet. Thanks!!
Samantha says
Food is amazing,I’m on my 3rd recipe,keep up the good work
Karina says
Samantha I love hearing that! THANK YOU!
Anh Nguyen Ziglar says
I made garlic steak & cheesy bacon potato hash foil packs for dinner today it came out very good
Karina says
That’s so great to hear Anh!
Lindy says
Soooo yummy – love it!! 🙂
Karina says
Thanks Lindy!
gina sajna says
can you make this in a crock pot?
Karina says
Hi Gina. I can’t say as I haven’t tried them in a crock yet! Sorry!
Aidyl vilella says
Very yummy just made this very good hearty meal!
Karina says
I’m so happy to hear that Aidyl! Thank you so much for sharing your feedback!
Gina says
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.
Karina says
Hi Gina! I’m sorry I’m so late replying to your comment, but yes they can be made over camp fire!
Cheryl Sanders says
I will be trying this the weekend
Jaimee says
Kids actually ate! Yay!
Karina says
YAAAAY! I know how hard that is! Haha
Kimi Wei says
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)?
Karina says
Hi Kimi. Yes you can use parchment paper and arrange packets on a baking sheet. Bake in the oven with the same instructions.
Katrina says
Does anyone know how you’d slice the steak to get it medium?
Edwina Roberson says
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.
S. Schwem says
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?
Elizabeth Helin says
How long do you cook on grill whst temp
beamer72 says
I just bought a flank steak and I would like to try it. what’s your thought?
Hawk Fangor says
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!