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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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The recipe itself is cut-off… had this saved to make later — and almost all the info is gone…
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
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!
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
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.
I made this for dinner tonight but used chicken instead of steak in the oven it was delicious
Can it be made in the ninja? And would you use bake/pressure cooking or air fry
Has anyone made this in the Instant Pot? I bet it would be good…..and easier!!
How many foil packets? Just one or more?
This recipe makes 6 servings or 6 foil packets. Hope that helps answer your questions. Thanks so much for following along with me!
Do you think this wood be okay in the instant pot?
YES! I love using my instant pot! It would be much quicker and you can add it all in at once! Enjoy!
What are the directions for cooking on the oven? Like temp, time, etc.
I would cook the foil packets in the oven at 400* for 15-20 minutes.
Can I use a rump roast?
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!
Can I use diced red potatoes ? If so is there a time difference in the cooking?
Yes, of course!! I would keep the time the same. They will be nice and soft for you!
Turned out as delicious as it looks and easy to make as well