Ingredients
1½ lbs thinly sliced beef steak (sirloin, round, or flank—ask your butcher to slice it thin!)
2 large yellow onions, thinly sliced
1½ lbs baby potatoes, halved (or quartered if large)
3 tbsp olive oil
2 tsp steak seasoning (like Montreal blend, or mix: garlic powder + onion powder + smoked paprika + black pepper)
Salt and freshly ground black pepper, to taste (optional, depending on your seasoning)
Heavy-duty aluminum foil
Nonstick cooking spray (optional, for easy release)
💡 Pro Tip: No pre-sliced beef? Freeze a whole steak for 20 minutes, then slice paper-thin with a sharp knife.
Step-by-Step Instructions
(Simple—but don’t skip the foil seal!)
1. Prep & Preheat
Heat your oven to 400°F (200°C).
Line a rimmed baking sheet with foil for easy cleanup.
Tear off 4 large sheets of heavy-duty foil (about 12×18 inches). Lightly spray the center of each with nonstick spray (optional but helpful for release).
2. Divide & Layer
Evenly divide ingredients among the 4 foil sheets:
→ ¼ of the potatoes
→ ¼ of the onions
→ ¼ of the beef slices
Drizzle each portion with ¾ tbsp olive oil and sprinkle with ½ tsp steak seasoning. Add a pinch of salt/pepper if needed.
3. Wrap Tightly
Bring up the long sides of the foil and fold together tightly to seal.
Fold the short ends inward to create fully enclosed, leak-proof packets.
Key: A tight seal traps steam—the secret to tender beef and perfectly cooked potatoes.
4. Bake Until Tender
Place packets on the baking sheet.
Bake for 35–40 minutes, until potatoes are fork-tender and beef is cooked through.
Don’t peek! Steam is essential—open only when ready to serve.
5. Rest & Serve
Let packets rest for 5 minutes (they’ll be molten hot!).
Carefully open—watch for rising steam—and serve directly from the foil for rustic charm.
Serving Suggestions & Pro Tips
Pair with: A crisp green salad, steamed green beans, or crusty bread for soaking up juices
Make it a meal: Top with sour cream, fresh parsley, or crumbled blue cheese for extra richness
Grill option: Cook over medium heat for 20–25 minutes, flipping once
Add more veggies: Toss in carrots, zucchini, or bell peppers for color and nutrition
Double the batch: These freeze beautifully—reheat in oven or on grill
Frequently Asked Questions
Can I use chicken or pork?
Yes! Substitute with thinly sliced chicken breast or pork tenderloin—adjust cook time as needed.
Do I need heavy-duty foil?
Highly recommended. Regular foil may tear, causing leaks and dry spots.
Can I prep ahead?
Assemble packets (unbaked), refrigerate for up to 24 hours. Add 5 minutes to bake time.
Why not stir during baking?
The sealed environment creates a mini steam oven—no stirring needed!
Allergy Information
Contains: None of the top 8 allergens (naturally dairy-free, nut-free, gluten-free)
Gluten-free: Yes (verify steak seasoning label)
Vegetarian? No—but easily adaptable with plant-based protein
Always check seasoning blends for hidden gluten or additives.
Nutrition Facts
(Per serving, recipe serves 4)
Calories: 480
Protein: 28g
Fat: 22g (Saturated: 5g)
Carbohydrates: 42g
Fiber: 6g
Sugar: 6g
Sodium: 380mg
Values may vary based on cut of beef and seasoning brand.
These Beef & Onion Foil Packets are proof that simplicity often tastes best. With just five ingredients and zero cleanup, you get a hearty, restaurant-worthy meal that feels both comforting and special. So whether you’re feeding your family after a long day or hosting friends for dinner, wrap it up, pop it in the oven, and let the magic of steam do the rest. One bite, and you’ll be hooked on this effortless, flavorful favorite.
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