Garlic Steak & Cheesy Bacon Potato Hash Foil Packs
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 serves
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Calories
600 kcal
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Course
Main Course
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Cuisine
American
Garlic Steak & Cheesy Bacon Potato Hash Foil Packs
Description
Garlic Steak & Cheesy Bacon Potato Hash Foil Packs start by preparing Yukon Gold potatoes cut into bite-sized pieces mixed with diced onion, fresh parsley, salt, pepper, cooked bacon, and scallions tossed in melted garlic butter. The steak, such as eye fillet or ribeye, is trimmed, seasoned, and coated with garlic butter separately.
The steak and potato mixture are divided among large pieces of heavy-duty foil and sealed to create individual packets. These are cooked on a grill, in a skillet, or an oven until the potatoes are tender and the steak reaches the desired doneness. An optional broil step can add a charred finish topping the packs.
The recipe notes emphasize choosing tender steak cuts for best results and sizing steak pieces according to preferred doneness—smaller for well done, larger for medium rare or rare to keep steak juicy. Substituting cheeses is possible, and oven or stovetop cooking methods provide flexibility.
The foil pack approach makes cleanup easier and allows flavorful melding of garlic butter, melted cheese, bacon, and steak juices into the potato hash for a robust and hearty dish that can be served as a complete meal.
Ingredients
For The Potatoes:
- 26 ounces Yukon Gold potato washed, peeled or unpeeled, cut into 1-inch pieces, baby size
- ¼ cup onion diced
- 2 tablespoons parsley finely chopped, fresh
- 1 pinch salt to taste
- 1 pinch black pepper to taste, cracked
- ⅓ cup Bacon cooked, diced
- ⅓ cup scallions or green onions/shallots, sliced
For The Steak:
- 2 pounds eye fillet steak or ribeye steak, at room temperature. Pat dry with paper towel for best results.
- 1 pinch salt to taste
- 1 pinch black pepper to taste, cracked
- ¼ cup cheddar cheese shredded
- ¼ cup mozzarella cheese shredded
Garlic Butter
- ½ cup butter room temperature
- 2 cloves garlic minced
- 2 tablespoons parsley chopped, fresh
- 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
- Use tender steak cuts like eye fillet, ribeye, porterhouse, or top sirloin for best texture.
- Adjust steak piece size to preferred doneness: smaller pieces for well done, larger for medium rare or rare for juiciness.
- Monterey Jack cheese can be substituted for cheddar and mozzarella if desired.
- For stovetop cooking, use a heavy-based or cast iron skillet and cook foil packs covered on medium heat, flipping halfway.
- In the oven, bake foil packs on a tray at 220°C (430°F) and optionally broil briefly for charred edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6serves
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 23g | 8% |
| Protein | 38g | 76% |
| Fat | 40g | 62% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 553mg | 23% |
| Potassium | 978mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 30mg | 33% |
| Calcium | 98mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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