Steak & Mushroom Foil Packs

Steak, sliced mushrooms and baby yellow potatoes cooked in a foil packet with garlic butter and fresh parsley garnish.

These garlic butter steak and mushroom foil packs are rich, buttery, and packed with flavor — perfect for quick dinners, backyard BBQs, or campfire cooking!

5 from 1 vote

Prep Time: 10

Cook Time: 10

Total Time: 20

Author: Heather Painchaud

Servings: 4

Ingredients

1 pound top sirloin steak cut into strips or 1-inch pieces
2 cups baby yellow potatoes halved
8 oz tender mushrooms sliced
8 Tbsp garlic butter
Salt & pepper to taste
Fresh parsley garnish

Instructions

Preheat the oven to 400 degrees F.
Cut up the potatoes, place them in a large microwave-safe bowl, and partially cook in the microwave for 3-4 minutes.
Cut the steak and slice the mushrooms.
Divide the ingredients equally onto four sheets of foil (about 12” long).
Top with garlic steak butter and parsley.
Fold foil into a packet.
Place the foil packets directly onto the oven racks.
Cook for 10 minutes or until the steak reaches your desired level of doneness.

Notes

These steak and potato foil packets may be cooked in the oven or on the grill. The directions in the recipe card below are for baking in the oven. If you would prefer grilling, simply preheat the grill to 400 degrees and cook for 8-10 minutes.
The packets can be placed on a baking sheet to prevent them from leaking in the oven.
You can also cook them over the open fire on a grate over medium heat. Use heavy-duty foil if you are worried about the aluminum tearing.
Raw potatoes take a while to cook, so if you are planning to put them into the packet like we do, be sure to precook them first.
Transfer any leftovers to an airtight container to keep in the fridge for a few days.

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