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3.8 from 303 votes

Garlic Steak & Cheesy Bacon Potato Hash Foil Packs

Garlic Steak & Cheesy Bacon Potato Hash Foil Packs can be cooked on the grill, stove top OR oven! Two favourites cooked in ONE PACK means NO pans to wash up!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 serves
Calories: 600 kcal
Course: Main Course
Cuisine: American

Ingredients

For The Potatoes:
  • 26 ounces baby Yukon potatoes washed, peeled or unpeeled, cut into 1-inch pieces
  • ¼ cup onion diced
  • 2 tablespoons fresh parsley finely chopped
  • 1 pinch salt to taste
  • 1 pinch cracked pepper to taste
  • ⅓ cup diced bacon cooked
  • ⅓ cup scallions or green onions/shallots, sliced
For The Steak:
  • 2 pounds whole eye fillet or ribeye steak, at room temperature. Pat dry with paper towel for best results.
  • 1 pinch salt to taste
  • 1 pinch cracked pepper to taste
  • ¼ cup cheddar cheese shredded
  • ¼ cup mozzarella cheese shredded
Garlic Butter
  • ½ cup butter room temperature
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 pinch salt to taste

Instructions

    Cup of Yum
  1. Preheat grill to medium-high heat. 
  2. 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.
  3. Spread the remaining non-melted butter over the steak to evenly coat.
FOR WELL DONE STEAKS:
  1. 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:
  1. 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:
  1. 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
  2. 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.
  3. 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.
  4. 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

  • *It's very important you use a cut of steak that will stay tender during the cooking process. Eye fillet, ribeye, porterhouse, top sirloin, etc. 
  • **Substitute cheddar/mozzarella with Monterey Jack cheese if you prefer.
  • For Stove Top:
  • If you can, use a cast iron skillet or a heavy based pan. Preheat skillet over medium heat. When foil packs are ready, place them in the hot, preheated skillet to cook for 7 minutes, covered (you may need to do them in batches of two). Flip and cook for a further 7 minutes (covering again), until done.
  • For Oven:
  • Preheat oven to 220°C | 430°F. Prepare foil packs; place packs on a baking sheet/tray, and bake for 20-30 minutes in the HOT oven. Flip packs and cook for a further 10-15 minutes, or until cooked to your liking. OPTIONAL: open foil packs being careful of trapped steam, and broil for 3-4 minutes, until charred. REMEMBER the result of meat depends on how large or small you cut your pieces!

Nutrition Information

Calories 600kcal (30%) Carbohydrates 23g (8%) Protein 38g (76%) Fat 40g (62%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 141mg (47%) Sodium 553mg (23%) Potassium 978mg (28%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 857IU (17%) Vitamin C 30mg (33%) Calcium 98mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6serves

Amount Per Serving

Calories 600

% 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.