Marinated Steak and Potato Foil Packets for Grill or Campfire

The ultimate meal for meat-and-potato lovers, now in convenient foil packs. These Marinated Steak and Potato Foil Packets are easy to prepare, full of flavor, and make cleanup effortless.

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What You’ll Love About Marinated Steak and Potato Foil Packets:

This foil-pack meal is a go-to for summer and busy evenings. Bite-sized steak pieces marinate in bottled Italian dressing, then cook alongside seasoned red potatoes in individual foil packets. The marinade keeps the steak tender while the potatoes develop creamy centers and crisp edges—everything a meat-and-potato lover wants in one easy package.

Foil pack recipes are among my favorites because they’re versatile and forgiving. If you’ve tried other foil pack dishes—sweet or savory—you know how well they work on the grill or in the oven. These steak packets are especially friendly for cooks who worry about overcooking steak: cutting the meat into small pieces and marinating helps keep it tender even when cooked beyond medium rare.

Simple Ingredients:

• Petite or top sirloin steak
• Bottled Italian dressing
• Red potatoes
• Salt and pepper
• Olive oil
• Butter
• Garlic powder
• Fresh parsley (optional)

Best Steak Choices for Foil Packs

You can use several cuts for this recipe. Petite or top sirloin work well and are budget-friendly. Ribeye, tri-tip, and T-bone are also great if you prefer richer flavor. For a special treat, filet mignon is a tender option. Choose what fits your budget and taste.

Which Potatoes to Use

Thin-skinned potatoes like red or Yukon Gold are ideal because they cook evenly and keep their skins. Russets work fine, and a mix of baby potatoes (quartered) is another easy choice. Slice potatoes about 1/4 inch thick for even cooking.

Seasoning and Marinade

The beauty of this recipe is its simplicity. The marinade is a quick pour of Italian dressing—no fuss. Adjust seasonings to your preferences, or swap in your favorite bottled marinade. The goal is a well-seasoned steak and flavorful potatoes that pair nicely together.

How To Make Marinated Steak and Potato Foil Packets:

Step 1. Place steak pieces in a large resealable bag. Season with salt and pepper, pour in the Italian dressing, seal, and toss to coat. Refrigerate for at least 1 hour or up to 24 hours.

Step 2. Slice potatoes thinly and put them in a second large bag. Add olive oil and melted butter, then season with salt, pepper, and garlic powder. Toss to coat.

Step 3. Stack two 12×12-inch sheets of heavy-duty foil and spray the top layer with nonstick spray. Divide the potatoes among four packets, top with marinated steak, and fold the foil tightly on all sides to seal.

Step 4. Heat the grill to high and cook the foil packs for about 20 minutes, flipping once halfway through. The steak should reach medium-well and the potatoes should be tender with some crisped edges.

Oven Method

No grill? No problem. Assemble the foil packets the same way and place them on a large sheet pan. Bake at 350°F for 10–15 minutes or until the potatoes are tender and the beef is cooked to your liking.

Recipe Tips

• Use heavy-duty foil to prevent tearing while cooking and flipping.
• Don’t overfill the packets—overcrowding causes steaming instead of searing, and you lose those tasty charred edges.
• Know your grill—temperatures and heat distribution vary, so adjust cooking time as needed.
• Let the steak rest a few minutes after cooking to retain juices and improve texture.

Other Recipes You Might Enjoy:

• Slow Cooker Mexican Shredded Beef
• Beef and Broccoli Stir Fry
• Low-Carb Philly Cheesesteak Skillet Meal

Marinated Steak and Potato Foil Packets

The ultimate meat lovers meal in convenient foil packs. Simple, flavorful, and easy to clean up.

5 from 1 vote

Course: Dinner

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Marinate time: 1 hour

Total Time: 1 hour 35 minutes

Servings: 4 Foil Packets

Calories: 710kcal

Ingredients

Steak and Marinade:

• 1 ¾ pounds petite or top sirloin, cut into 2-inch pieces
• ¾ teaspoon kosher salt
• 1 teaspoon black pepper
• 1 ½ cups prepared Italian dressing

Potatoes:

• 5–6 medium red potatoes, sliced ¼ inch thick (skins on)
• 1 tablespoon olive oil
• 1 tablespoon melted butter
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¾ teaspoon garlic powder

Instructions

• Add steak bites to a large resealable bag and season with salt and pepper. Pour in Italian dressing, seal, and toss. Refrigerate for at least 1 hour or up to 24 hours. Divide the potatoes between 4 foil packets later.
• When the steak has marinated, slice the potatoes and place them in another large bag. Add olive oil and melted butter, then season with salt, pepper, and garlic powder. Toss to coat and divide into four portions.
• Stack two 12×12-inch foil sheets, spray the top layer with nonstick spray, add a portion of potatoes to the center, top with a portion of marinated steak, and seal the packet by folding the long sides first, then the ends.
• Heat a grill to high and cook the foil packs about 20 minutes, flipping once halfway through. The steak should be medium-well and the potatoes tender with crisp edges. Adjust cook time if needed.

Oven Method:

• Assemble the foil packets the same way. Preheat oven to 350°F and place packets on a sheet pan. Bake 10–15 minutes or until potatoes are tender and beef reaches your desired doneness.

Notes

Tips:

• Foil: Use heavy-duty foil to avoid tearing during cooking and flipping.
• Don’t overfill: Overfilled packets steam rather than sear, which reduces flavor from charred edges.
• Know your grill: Heat varies by grill, so monitor and adjust cooking times accordingly.
• Rest the steak: Let cooked steak sit a few minutes before serving for juicier results.

Nutritional facts are per 1 foil pack and are estimates provided as a courtesy.

Nutrition

Calories: 710kcal
| Carbohydrates: 54 g
| Protein: 50 g
| Fat: 32 g

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