Garlic Steak Foil Packs for Camping
This is the perfect fuss-free dinner after a long day of camping. It’s served piping hot with filling steak and potatoes and is super simple to make.
1 pound Idaho® Dutch yellow potatoes, cut into equal portions, halved or quartered
1 onion, thinly sliced
1 pint mushrooms, sliced
4 cloves garlic, minced
4 tablespoons cooking oil
2 teaspoons salt
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon steak seasoning
12 oz sirloin steak, divided into four 3-ounce portions
2 tablespoons butter, divided
1 tablespoon Parmesan cheese, grated
Parsley, minced, for garnish
Prep the campfire for low heat:
Build a fire and shovel the coals to the center, maintaining a low and even heat for cooking with glowing red embers.
Prep the potatoes:
- Place the cut potatoes, onion, and mushrooms in a large bowl.
- Add the garlic and drizzle the cooking oil over top. Toss to coat.
- Add the salt, thyme, paprika, and steak seasoning to the bowl and toss again.
Assemble the packets:
- Arrange four 12” sections of heavy-duty aluminum foil on a clean work surface.
- Divide the potato mixture evenly between each packet.
- Place beef over top of each.
- Top each steak with a pat of butter.
- Fold the foil up on the edges, crimping to securely seal the package.
Grill the packets:
- Place each foil packet around the edge of the fire, and cook about 35-40 minutes, rotating as needed to evenly cook. Packets are done when potatoes are fork-tender and steak is cooked through to at least 135°F. The onions and mushrooms will soften in the juices.
- Serve each hobo packet as its own plate, unfolding the foil and allowing the steam to escape.
- Season with parmesan cheese and garnish with parsley.
Note: Make sure your potatoes are cut in equal portions as that helps them to cook evenly.
Use dried garlic in place of fresh if that's what you have on hand. 1 teaspoon will do, divided between each packet.