Here’s a delicious foil packet recipe for steak, layered onions, and potatoes—perfect for easy cleanup and maximum flavor:
Layered Onions and Steak with Potatoes in Foil Packet
Ingredients (for 2–3 packets)
- 2 medium potatoes, thinly sliced
- 1 large onion, thinly sliced
- 2 steaks (ribeye, sirloin, or your choice, about 6–8 oz each)
- 2–3 tbsp olive oil or melted butter
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 tsp dried rosemary or thyme (optional)
- Aluminum foil
Instructions
- Preheat oven to 400°F (200°C).
- Prepare foil packets: Tear off 2–3 large sheets of aluminum foil (about 12×12 inches each).
- Layer the vegetables: Drizzle 1 tbsp olive oil on the foil, place a layer of potato slices, season with salt, pepper, and a little rosemary. Top with a layer of onion slices.
- Season the steak: Rub each steak with olive oil, garlic, salt, pepper, and optional herbs. Place steak on top of the onion layer in each packet.
- Seal the packets: Fold foil over the steak and vegetables, sealing edges tightly to create a steam pocket.
- Bake: Place packets on a baking sheet and bake for 25–35 minutes, depending on steak thickness and desired doneness.
- For medium-rare steak: ~25 minutes
- For medium steak: ~30 minutes
- For well-done steak: ~35 minutes
- Optional finishing step: Open foil for the last 5 minutes and broil for a slight sear if desired.
- Serve: Carefully open the foil (watch for hot steam), plate the steak with the layered potatoes and onions, and drizzle any juices from the packet on top.
💡 Tips:
- Add bell peppers or carrots for extra color and flavor.
- Make multiple packets for meal prep or camping.
- Using thinly sliced potatoes ensures they cook fully with the steak.
If you want, I can also create a “visual step-by-step foil packet guide” showing the layers and assembly—it makes it really easy to follow.
Do you want me to make that visual guide?
