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Make the best Garlic Steak Potato Foil Packets with this easy, delicious recipe! Tender, juicy steak bites and buttery potatoes are tossed with fresh garlic, herbs, and flavorful seasonings, then wrapped in foil and cooked until perfectly tender. With just a few simple ingredients, you can make a complete steak and potato dinner that’s perfect for busy weeknights, summer cookouts, camping trips, or family gatherings. Cook these flavorful foil packets in the oven or on the grill for an easy meal with minimal cleanup!

If you love steak and potatoes, you’re going to fall in love with this recipe!

We’re talking tender bites of seasoned steak, buttery golden potatoes, and plenty of fresh garlic, all cooked together in individual foil packets.

And the best part? Everything is wrapped up in foil, making cleanup so easy!

I’ve always been a fan of simple dinners that combine meat, potatoes, and a few flavorful seasonings. You don’t need a long list of ingredients to make a delicious meal, especially when you’re working with steak, garlic, and butter.

This recipe brings all of those classic flavors together in one convenient package.

For these Garlic Steak Potato Foil Packets, I like using sirloin steak because it’s flavorful, tender, and easy to cut into bite-sized pieces. I combine it with baby gold potatoes, fresh minced garlic, smoked paprika, and Italian seasoning.

Then comes the garlic butter!

A little butter melts over the steak and potatoes as they cook, creating a delicious sauce that collects in the bottom of each packet.

Seriously, don’t let that garlic butter go to waste!

One of my favorite things about this recipe is that you can prepare it in the oven or on the grill. During the summer, I love cooking foil packet meals outside because they’re easy to prepare alongside other grilled favorites.

But you don’t have to wait for grilling season to enjoy this delicious dinner!

The oven works great, too, making this a recipe you can prepare throughout the year.

There’s also one simple trick that I highly recommend when making steak and potato foil packets. Partially cooking the potatoes before wrapping them with the steak helps everything finish cooking at approximately the same time.

This means you won’t end up with perfectly cooked steak and potatoes that are still hard in the center.

Serve the packets straight from the foil, or transfer the steak and potatoes to plates and spoon the extra garlic butter over the top.

Either way, this is one easy dinner you’ll want to make again and again!

Why you’ll love this recipe

There are so many reasons to love these Garlic Steak Potato Foil Packets! They’re easy to prepare, packed with flavor, and perfect for both family dinners and outdoor cooking.

• They’re incredibly easy to make. You only need a few simple steps to prepare these foil packets. Partially cook the potatoes, season the steak, divide everything between sheets of foil, and cook until tender. No complicated cooking techniques required!

• They’re packed with garlic butter flavor. Fresh garlic, melted butter, smoked paprika, and Italian seasoning create a delicious combination that pairs perfectly with both steak and potatoes. Every bite is full of savory flavor.

• They’re a complete meal in one packet. The combination of steak and potatoes makes this recipe hearty enough to serve as a main course. You can also add vegetables if you’d like to make the packets even more filling.

• You can cook them in the oven or on the grill. These packets are perfect for summer cookouts, camping trips, or easy weeknight dinners at home. You don’t need any special equipment beyond foil and a reliable heat source.

• Cleanup is so easy! Since everything cooks inside foil packets, there are fewer dishes to wash after dinner. And I’m always a fan of a recipe that makes cleanup easier!

I also love that everyone gets their own packet. It’s an easy way to serve dinner, especially when you’re cooking for a group.

Ingredients

Here I explain the best ingredients for this Garlic Steak Potato Foil Packets recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

For the steak and potatoes

Sirloin steak – I recommend using 1½ pounds of sirloin steak for this recipe. Sirloin has a rich beef flavor and is tender enough to cook quickly alongside the potatoes. Cut the steak into approximately 1½-inch cubes, keeping the pieces close to the same size. You can also use New York strip steak or ribeye steak if you prefer. I don’t recommend using a tough cut of beef that requires several hours of slow cooking.

Baby gold potatoes – you’ll need 1½ pounds of baby gold potatoes, cut into approximately 1-inch pieces. I love using these potatoes because they have a naturally buttery flavor and creamy texture. They also hold their shape nicely after cooking. Yukon Gold potatoes are another great option. You can use baby red potatoes if you prefer a slightly firmer texture.

Olive oil – helps coat the steak and potatoes with seasonings and keeps the ingredients from sticking to the foil. You’ll need 2 tablespoons. You can substitute avocado oil or another neutral-flavored cooking oil.

Unsalted butter – one of my favorite ingredients for making steak and potatoes extra delicious! You’ll need 4 tablespoons, divided between the four foil packets. The butter melts as everything cooks, combining with the garlic and seasonings to create a rich sauce.

Fresh garlic – I recommend using 4 cloves of freshly minced garlic. Garlic is one of the main flavors in this recipe, so fresh cloves really make a difference! If you don’t have fresh garlic, you can substitute 1 teaspoon of garlic powder.

Worcestershire sauce – adds a wonderful rich, savory flavor to the steak. You’ll need 1 tablespoon. I love using this ingredient in steak recipes because it brings out the flavor of the beef without overpowering the other seasonings.

Smoked paprika – adds a subtle smoky flavor that pairs perfectly with garlic butter and beef. It’s especially delicious when making these packets in the oven. Regular paprika can also be used.

Italian seasoning – a simple combination of dried herbs that adds delicious flavor to the steak and potatoes. You’ll need 1 teaspoon. You can also use a combination of dried oregano, basil, and thyme.

Onion powder – adds savory flavor that pairs perfectly with fresh garlic. I like using onion powder because it distributes evenly throughout the steak and potatoes.

Kosher salt – seasons the beef and potatoes. I recommend using 1 teaspoon for the entire recipe, then adding more to taste after cooking. If using fine table salt, start with a little less.

Black pepper – adds a slightly peppery flavor to balance the garlic butter. Freshly ground black pepper is my favorite, but regular ground pepper will work just fine.

Fresh parsley – optional, but highly recommended for serving. A sprinkle of chopped parsley adds a pop of color and freshness to the finished dish.

What’s the best steak to use?

For this recipe, my first choice is sirloin steak.

Sirloin has a nice balance of flavor and tenderness, and it’s usually less expensive than premium cuts like ribeye or filet mignon.

It’s also easy to cut into evenly sized pieces, which is important when preparing foil packet dinners.

I recommend cutting the steak into approximately 1½-inch cubes.

Smaller pieces can cook too quickly while you’re waiting for the potatoes to finish.

Larger pieces take a little longer to cook, which is why partially cooking the potatoes before assembling the packets is such a helpful step.

New York strip steak is another delicious option.

It has a rich flavor and enough tenderness to work well with this quick cooking method.

Ribeye steak is also great if you prefer a richer, more buttery flavor. Just keep in mind that ribeye contains more fat, so the finished packets may have a little more cooking liquid.

I don’t recommend using stew meat for this recipe.

Stew meat is often cut from tougher parts of the beef that need several hours of slow cooking to become tender.

For steak foil packets that cook in under 25 minutes, choose a tender cut of beef.

What are the best potatoes for foil packets?

I love using baby gold potatoes for this recipe!

They have thin skins, a creamy texture, and a naturally buttery flavor that pairs perfectly with steak.

You also don’t need to peel them, which saves a little preparation time.

Simply wash the potatoes thoroughly and cut them into evenly sized pieces.

Yukon Gold potatoes are another great option. They’re easy to find at most grocery stores and have a delicious creamy texture.

You can also use red potatoes if you prefer.

Red potatoes have a slightly waxier texture, which means they hold their shape nicely during cooking.

Russet potatoes will work, but they contain more starch and can break apart more easily.

No matter which potatoes you choose, I recommend cutting them into approximately 1-inch pieces.

And don’t skip partially cooking them before assembling the foil packets!

Potatoes take longer to become tender than small pieces of steak. Giving them a head start helps prevent the beef from overcooking while waiting for the potatoes to soften.

Instructions

I’ve included step-by-step instructions below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

You can make these Garlic Steak Potato Foil Packets in the oven or on the grill. I’ve included instructions for both methods below.

Step 1. Prepare the potatoes

Start by washing the baby gold potatoes thoroughly under cold running water.

Cut the potatoes into approximately 1-inch pieces.

If you’re using very small baby potatoes, you may only need to cut them in half. Larger potatoes should be quartered or diced into smaller pieces.

Place the diced potatoes in a large pot and cover them with cold water.

Add a pinch of salt, then place the pot on the stove over medium-high heat.

Bring the water to a boil, reduce to a steady simmer, and cook the potatoes for approximately 7-9 minutes.

You want the potatoes to be partially cooked, but not completely soft.

A fork should begin to slide into the center of a potato, but the pieces should still feel firm enough to hold together.

Remember, they’ll finish cooking inside the foil packets!

Drain the potatoes in a colander and allow them to sit for a few minutes while you prepare the steak.

Step 2. Prepare the steak

Place the sirloin steak on a large cutting board.

Use a sharp knife to cut the beef into approximately 1½-inch cubes.

Try to keep the pieces similar in size, so they’ll cook evenly.

Pat the steak pieces dry with paper towels.

This helps the olive oil and seasonings cling to the meat.

Transfer the steak to a large mixing bowl.

Add the partially cooked potatoes to the same bowl.

Step 3. Season the steak and potatoes

In a small bowl, combine smoked paprika, Italian seasoning, onion powder, kosher salt, and black pepper.

Sprinkle the seasoning mixture over the steak and potatoes.

Add 2 tablespoons of olive oil, 1 tablespoon of Worcestershire sauce, and 4 cloves of freshly minced garlic.

Use a large spoon to gently toss everything together.

Make sure the steak and potatoes are evenly coated with the oil, garlic, and seasonings.

I love the combination of fresh garlic and Worcestershire sauce in this recipe!

The Worcestershire adds rich, savory flavor to the beef, while the garlic and herbs season the potatoes.

Step 4. Assemble the foil packets

Preheat the oven to 425°F, or preheat an outdoor grill to medium-high heat, approximately 400-425°F.

Tear off four large sheets of heavy-duty aluminum foil, approximately 16-18 inches long.

I recommend using heavy-duty foil because it holds up better when transferring the packets to and from the grill.

If you’re using regular aluminum foil, double up each sheet to help prevent tears and leaking.

Divide the seasoned steak and potatoes evenly between the four sheets of foil.

Arrange the ingredients in the center of each sheet, keeping them in a relatively even layer.

Cut the 4 tablespoons of butter into smaller pieces.

Add 1 tablespoon of butter over the steak and potatoes in each packet.

The butter will melt as everything cooks, creating a delicious garlic butter sauce.

Bring the long edges of the foil together over the ingredients.

Fold the edges down several times to seal the top, then fold the shorter ends inward.

Make sure the packets are sealed well enough to hold in the cooking juices, but leave a little room inside for steam to circulate.

Step 5. Cook the foil packets in the oven

Place the prepared foil packets on a large rimmed baking sheet.

This makes them easier to transfer into the oven and catches any butter or juices that might escape.

Place the baking sheet in the preheated 425°F oven.

Bake for approximately 16-20 minutes, or until the potatoes are completely tender and the steak reaches your preferred doneness.

Start checking the steak near the beginning of the cooking window, since cooking time will vary based on the thickness of the pieces.

For food safety, whole-cut beef steak should reach an internal temperature of 145°F and rest for at least 3 minutes before serving.

Carefully open one packet to check the temperature, keeping your hands and face away from the hot steam.

If the steak isn’t ready, reseal the packet and continue cooking for a few more minutes.

Once everything is cooked, remove the baking sheet from the oven and allow the packets to rest for 3-5 minutes.

Step 6. Cook the foil packets on the grill

If you’re using an outdoor grill instead of the oven, preheat it to medium-high heat, approximately 400-425°F.

Place the foil packets directly on the grill grates with the folded seam facing up.

Close the grill lid and cook for approximately 14-18 minutes.

The exact cooking time will depend on the temperature of your grill and the size of the steak pieces.

You can rotate the packets halfway through cooking if your grill has hot spots.

Avoid flipping them upside down, since the butter and cooking juices may leak through the folded seams.

Check the steak with an instant-read thermometer, making sure the thickest pieces reach 145°F, followed by a 3-minute rest.

The potatoes should also be completely fork-tender.

If needed, close the packets and continue cooking for another few minutes.

Step 7. Garnish and serve

Carefully open each foil packet, allowing the hot steam to escape away from your face.

The garlic butter will have melted into the cooking juices, creating a delicious sauce in the bottom of each packet.

I highly recommend spooning some of that sauce over the steak and potatoes before serving!

Sprinkle freshly chopped parsley over the top.

You can serve the steak and potatoes directly from the foil packets, or transfer everything to individual plates.

If you’re serving them at a family dinner, I like adding a simple green salad or roasted vegetables on the side.

And if you want a little extra garlic butter, melt another tablespoon of butter with a small minced garlic clove and drizzle it over the cooked steak.

So delicious!

Recipe tips

These Garlic Steak Potato Foil Packets are easy to make, but I’ve included a few tips to help you get the best results every time.

Partially cook the potatoes first. This is my number one tip for making steak and potato foil packets! Potatoes take longer to cook than small pieces of steak. Boiling them for 7-9 minutes before assembling the packets helps everything finish cooking at approximately the same time.

Use a tender cut of steak. Sirloin, New York strip, and ribeye are all great options. Avoid stew meat or tougher cuts of beef that need long cooking times to become tender.

Cut the steak into larger pieces. I recommend approximately 1½-inch cubes. Very small steak pieces can become overcooked before the potatoes are tender.

Use fresh garlic. Garlic is one of the main flavors in this recipe, so freshly minced cloves give the best results. You can use garlic powder in a pinch, but fresh garlic adds a wonderful flavor to the butter sauce.

Don’t overcrowd the foil packets. Divide the ingredients evenly between four packets. Keeping the steak and potatoes in a relatively even layer helps them cook more consistently.

Use heavy-duty aluminum foil. This is especially important when grilling. Heavy-duty foil is less likely to tear when you move the packets around.

Seal the foil packets carefully. Fold the edges tightly enough to prevent the butter and cooking juices from leaking, but leave some room inside for steam.

Use a meat thermometer. Foil packet cooking times can vary depending on the oven, grill, and size of the steak pieces. Checking the internal temperature is the easiest way to make sure the beef is cooked safely.

Be careful when opening the foil. Hot steam collects inside the packets during cooking. Open them slowly and keep your face and hands away from the escaping steam.

How to keep the steak tender and juicy

One of the biggest challenges when making steak and potato foil packets is cooking the potatoes without overcooking the beef.

Luckily, there are a few easy ways to get delicious results!

First, choose the right cut of steak.

Sirloin is my favorite because it has a great beef flavor and stays tender when cooked properly.

Next, cut the steak into relatively large pieces.

I recommend 1½-inch cubes instead of small, thin strips. Larger pieces give you a little more control over the cooking time.

Another important step is partially cooking the potatoes before assembling the packets.

If you put raw potatoes and steak in the foil together, the steak may become dry before the potatoes are completely tender.

Giving the potatoes a head start solves this problem.

I also recommend using an instant-read meat thermometer.

Since the steak cooks inside foil, you won’t be able to judge doneness by looking at the outside of the meat.

For a food-safe result, cook the steak to 145°F and allow it to rest for at least 3 minutes.

And remember, foil packet steak will have a different texture than steak cooked directly on a hot grill or in a cast iron skillet.

Because the foil traps moisture, the meat cooks in a combination of heat and steam instead of developing a dark, seared crust.

If you love the flavor of browned steak, you can quickly sear the finished pieces in a very hot skillet before serving, but this is completely optional.

The garlic butter and seasonings already add plenty of flavor!

Can you make garlic steak potato foil packets ahead of time?

Yes! These foil packets are a great option for preparing dinner ahead of time, especially when you’re planning a cookout or camping trip.

I recommend preparing the ingredients separately up to 24 hours in advance.

You can cut the steak into cubes and store it in an airtight container in the refrigerator.

You can also mix the dry seasonings together and keep them in a small container until you’re ready to cook.

For the potatoes, I recommend partially cooking them ahead of time, then cooling them quickly and refrigerating them in a separate airtight container.

When you’re ready to prepare the packets, toss the chilled potatoes and raw steak with olive oil, Worcestershire sauce, garlic, and seasonings.

Divide everything between the sheets of foil, add the butter, and seal the packets.

Cook them immediately, adjusting the time as needed since the ingredients will be starting cold.

If you’re taking these packets camping, keep the prepared ingredients in a cooler at 40°F or below until cooking time.

I don’t recommend leaving raw steak packets sitting at room temperature while preparing other foods.

For the best flavor and texture, assemble the packets shortly before cooking.

Recipe variations

One of my favorite things about this recipe is how easy it is to change the flavors with just a few additional ingredients.

Here are a few delicious variations to try!

Cheesy garlic steak and potato packets

If you love cheesy potatoes, this variation is for you!

Prepare the steak and potato packets according to the recipe instructions.

Once everything is cooked, carefully open each packet and sprinkle ¼ cup of shredded cheddar cheese over the steak and potatoes.

Loosely close the foil and return the packets to the oven for another 2-3 minutes, just until the cheese melts.

You can also use Monterey Jack cheese or a combination of cheddar and mozzarella.

I love finishing this version with fresh parsley and an extra drizzle of garlic butter!

Garlic butter steak and shrimp packets

Want to turn this recipe into a delicious surf and turf dinner?

Replace half of the steak with peeled and deveined shrimp.

Since shrimp cooks much faster than steak and potatoes, don’t add it at the beginning.

Instead, cook the steak and potatoes until they’re nearly done, then carefully open the packets and add the raw shrimp.

Reseal the foil and continue cooking until the shrimp is opaque and reaches 145°F.

The combination of garlic butter, steak, shrimp, and potatoes is perfect for a special dinner!

Spicy Cajun steak and potato packets

If you love a little heat, try adding Cajun seasoning to the steak and potatoes.

Replace the Italian seasoning and paprika with 1 tablespoon of your favorite Cajun seasoning blend.

You can also add ¼ teaspoon of cayenne pepper if you prefer a spicier dish.

Since Cajun seasoning often contains salt, reduce the additional salt in the recipe.

I recommend serving this version with a sprinkle of fresh parsley and a squeeze of lemon juice after cooking.

Steak and vegetable foil packets

Want to add some vegetables to this easy dinner?

Bell peppers, onions, mushrooms, and zucchini are all delicious additions!

I recommend adding approximately 1½ cups of chopped vegetables to the recipe.

Cut bell peppers and onions into bite-sized pieces, then toss them with the steak and partially cooked potatoes.

For mushrooms, use small whole mushrooms or cut larger mushrooms in half.

If adding zucchini, cut it into thick pieces so it doesn’t become too soft.

You may need to make an additional foil packet to avoid overcrowding the ingredients.

This is a great way to make a complete meat, potato, and vegetable dinner in one packet!

Ranch garlic steak and potatoes

Ranch seasoning is another delicious option for these foil packets.

Add 1 tablespoon of ranch seasoning mix to the steak and potatoes instead of the Italian seasoning.

The combination of ranch, garlic butter, and steak is so flavorful!

I recommend using a seasoning blend that’s lower in sodium or reducing the additional salt.

For an extra flavorful finish, sprinkle chopped chives and a little shredded cheddar cheese over the cooked potatoes.

Frequently asked questions

Can you cook raw steak and potatoes together in foil?

Yes! You can cook raw steak and potatoes together in foil packets.

However, I recommend partially cooking the potatoes first.

Potatoes generally need more cooking time than steak, especially when the beef is cut into smaller pieces.

If you combine completely raw potatoes and steak, the potatoes may still be firm when the steak is fully cooked.

By boiling the potatoes for approximately 7-9 minutes before assembling the packets, you give them a head start.

The steak and potatoes can then finish cooking together in the foil.

How long do steak foil packets take in the oven?

These steak and potato packets generally take 16-20 minutes in a preheated 425°F oven when made with partially cooked potatoes.

The exact time will depend on the thickness of the steak pieces, the amount of food in each packet, and your particular oven.

I recommend checking the steak near the beginning of the cooking window.

Use an instant-read meat thermometer to confirm that the thickest pieces reach 145°F, then allow the beef to rest for at least 3 minutes.

The potatoes should also be completely tender.

Can you cook these foil packets on the grill?

Absolutely!

These packets are perfect for summer grilling.

Preheat the grill to medium-high heat, approximately 400-425°F.

Place the prepared foil packets on the grill grates with the folded seams facing up.

Close the lid and cook for approximately 14-18 minutes, checking for doneness.

The exact cooking time may vary depending on the grill temperature and the size of the steak pieces.

I recommend using heavy-duty aluminum foil when grilling because it’s less likely to tear or leak.

Can you make these packets with raw potatoes?

Yes, but you’ll need to adjust the cooking method.

If you prefer not to boil the potatoes first, cut them into very small pieces, approximately ½-inch cubes.

You can also microwave the diced potatoes with a few tablespoons of water in a covered microwave-safe bowl for 4-6 minutes, until they’re starting to soften.

Drain them before combining them with the steak and seasonings.

I prefer partially cooking the potatoes because it makes the cooking time more predictable.

Can you use sweet potatoes instead?

Yes! Sweet potatoes are a delicious substitute for baby gold potatoes.

Peel the sweet potatoes and cut them into approximately 1-inch pieces.

I recommend partially cooking them before assembling the foil packets, just as you would regular potatoes.

Sweet potatoes have a naturally sweet flavor that pairs wonderfully with garlic butter and smoked paprika.

You can also add a pinch of cinnamon or extra smoked paprika for a slightly different flavor.

Do you need to flip foil packets while cooking?

No, you don’t need to flip these foil packets.

I recommend keeping the folded seam facing up throughout the cooking process.

This helps prevent the melted butter and cooking juices from leaking onto the grill or baking sheet.

If you’re grilling and notice that one side of the grill is hotter than the other, you can rotate the packets halfway through cooking.

Use long-handled tongs to carefully move the foil without tearing it.

Why are my potatoes still hard?

If the potatoes are still firm after cooking, they may not have been partially cooked long enough before assembling the packets.

They may also have been cut into pieces that were too large.

To fix this, carefully reseal the foil packets and continue cooking for another 5 minutes.

Check the potatoes again with a fork.

If the steak is already cooked, remove it from the packets and keep it covered while the potatoes finish cooking.

This helps prevent the beef from becoming dry.

Why is my steak tough?

Steak can become tough when it’s overcooked or when using a cut of beef that isn’t suitable for quick cooking.

For this recipe, I recommend sirloin, ribeye, or New York strip steak.

Avoid cuts labeled stew meat, since they’re usually better suited for recipes that cook low and slow.

I also recommend keeping the steak pieces relatively large and checking their internal temperature.

The foil packets trap steam, which means the steak will be tender and moist, but it won’t have the same seared exterior as steak cooked directly on a grill.

Can you cook the packets over a campfire?

Yes, but I recommend using a cooking grate positioned over a steady bed of hot coals instead of placing the foil packets directly in flames.

Campfire temperatures can vary significantly, so cooking times aren’t as predictable as they are in an oven or on a grill.

Use heavy-duty foil, keep the folded seams facing up, and rotate the packets as needed for even cooking.

Check the internal temperature of the steak before serving, and make sure the potatoes are completely tender.

This is a great recipe for camping because you can prepare the ingredients ahead of time and cook everything in individual packets.

What to serve with garlic steak and potatoes

These Garlic Steak Potato Foil Packets are hearty enough to serve as a complete meal, but they’re also delicious with a few simple side dishes.

Since the recipe already includes steak and potatoes, I love pairing it with something fresh or crunchy.

A green salad is one of my favorite options. Crisp lettuce, tomatoes, cucumbers, and a tangy vinaigrette are a delicious contrast to the rich garlic butter.

Grilled asparagus is another great choice. Toss fresh asparagus with olive oil, salt, and pepper, then grill until tender with lightly charred edges.

Roasted broccoli pairs perfectly with garlic butter steak. You can even spoon some of the extra butter from the foil packets over the broccoli before serving.

Corn on the cob is perfect for summer cookouts. Grill fresh corn alongside the foil packets, then serve it with butter and a sprinkle of salt.

Green beans are another easy vegetable side. I love sautéing them with garlic and a little olive oil until they’re tender.

Garlic bread is delicious if you want to make the meal extra comforting. Warm, buttery bread is perfect for soaking up the flavorful juices from the steak and potatoes.

For a summer dinner, I’d serve these foil packets with grilled corn and a fresh green salad.

It’s an easy combination that’s perfect for enjoying outside with family and friends!

How to store and reheat leftovers

One of the best things about making a big batch of steak and potatoes is having leftovers for another meal!

The garlic butter adds plenty of flavor, and the steak and potatoes can be reheated for an easy lunch or dinner.

How to store them

Allow the cooked steak and potatoes to cool slightly.

Remove the food from the foil packets and transfer it to shallow, airtight containers.

Refrigerate within 2 hours of cooking.

Leftover steak and potatoes will stay good in the refrigerator for 3-4 days when stored properly at 40°F or below.

I recommend storing some of the garlic butter cooking juices with the steak and potatoes.

This helps keep everything moist when reheating.

How to reheat them

My favorite way to reheat leftover garlic steak and potatoes is in a skillet on the stove.

Place a large skillet over medium-low heat.

Add 1 tablespoon of butter or olive oil, then add the leftover steak and potatoes.

Cover the skillet and heat gently, stirring occasionally, until the food reaches 165°F.

You can also reheat the leftovers in the oven.

Preheat the oven to 325°F.

Place the steak and potatoes in an oven-safe baking dish with a tablespoon or two of water or beef broth.

Cover with aluminum foil and heat until warmed completely through.

I recommend keeping the dish covered to prevent the steak from drying out.

Can you freeze steak and potato foil packets?

Yes, you can freeze the cooked steak and potatoes, although the potatoes may have a slightly different texture after thawing.

Cooked potatoes sometimes become softer or grainier after freezing.

For the best results, I recommend freezing individual portions in airtight, freezer-safe containers.

Freeze for up to 2 months for the best quality.

When you’re ready to enjoy the leftovers, thaw them overnight in the refrigerator.

Reheat gently in a skillet or covered baking dish until everything reaches 165°F.

Add a little fresh garlic butter before serving to bring back that delicious flavor!

More easy steak dinner ideas

If you love these Garlic Steak Potato Foil Packets, there are so many other delicious ways to prepare steak for an easy family dinner!

Garlic butter steak bites are perfect when you want a quick stovetop meal. Tender pieces of steak are seared in a hot skillet, then tossed with garlic and melted butter.

Steak and potato skillet is another hearty dinner. Crispy golden potatoes and seasoned steak bites are cooked together in one skillet for a flavorful meal.

Steak fajitas are a delicious way to combine tender beef with bell peppers and onions. Serve everything in warm tortillas with your favorite toppings.

Grilled steak kabobs are perfect for summer cookouts. Cubes of marinated steak are threaded onto skewers with colorful vegetables and grilled until cooked to your liking.

Steak and mushroom pasta is another great option for a comforting dinner. Tender steak, sautéed mushrooms, and a creamy sauce are tossed with pasta for a delicious meal.

I love having a collection of easy steak recipes that don’t require a lot of time or complicated ingredients.

These garlic butter steak and potato packets are definitely one to keep in your regular dinner rotation!

With tender steak, buttery potatoes, fresh garlic, and plenty of savory seasonings, they’re a simple, flavorful meal that’s perfect for almost any occasion.

Serve them warm with an extra spoonful of garlic butter, sprinkle fresh parsley over the top, and enjoy every delicious bite!

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