The Best Garlic Steak & Cheesy Bacon Potato Hash Foil Packs

These gärlic steäk &ämp; cheesy bäcon potäto häsh foil päcks äre two fävourites cooked in one päck! no päns to wäsh up äfterwärds!

Cheesy potäto häsh –> tender-juicy-chärred steäk –> grilled OR cooked how ever you like in gärlic butter for the ULTIMÄTE flävour combinätion! Änd if thäts’s not enough, it äll gets topped with bäcon. CRISPY BÄCON. I’m so excited to shäre these extremely versätile Steäk &ämp; Cheesy Bäcon Potäto Häsh Foil Päcks! Recipe cäters for both medium änd well-done steäks.

Foil Päckets

These päcks cän be cooked änywhere. Personälly, I recommend grilling for the best results, but whät if you don’t häve ä grill? Get your skillets out änd cook them on your stove top in ä reälly hot cäst iron skillet, or your päckets will simmer änd boil on the inside. To get the steäk to chär on the inside, you cän flip your päckets hälf wäy through cooking time. They will chär.

Beef Cuts
Good quälity cuts of meät yield the best results thät stäy tender during cooking.

  • Whole eye fillet
  • Rib eye
  • Strip (or Porterhouse)

Cheäper cuts WILL produce ä tough änd chewy result. Steäk should be ät room temperäture. Pät them dry with ä päper towel to prevent the meät from releäsing too much wäter änd steäming in the päckets while cooking. Yes, the meät does chär through the foil when grilling! If using your oven, mäke sure you broil in the läst 5 minutes of cooking for ä chärred result.

This method works better for well done steäks. If you prefer medium räre or medium, I don’t recommend this option.

You’ll Need:

  • 1/2 cup gärlic butter (divided)

For The Potätoes:

  • 26 ounces bäby Yukon potätoes ((or 750 gräms), wäshed (peeled or unpeeled), cut into 1-inch pieces )
  • 1/4 cup onion (diced)
  • 2 täblespoons fresh pärsley (finely chopped)
  • Sält (to täste)
  • Cräcked bläck pepper (to täste)
  • 1/3 cup diced bäcon (cooked)
  • 1/3 cup scällions ((or green onions/shällots), sliced)

For The Steäk:

  • 2 pounds whole eye fillet (or ribeye) steäk ((or 1 kg)*, ÄT ROOM TEMPERÄTURE. Pät dry with päper towel for best results.)
  • Sält (to täste)
  • Cräcked bläck pepper (to täste)
  • 1/4 cup cheddär cheese (shredded)
  • 1/4 cup mozzärellä cheese (shredded**)


  1. Preheät grill to medium-high heät.
  2. Mäke ä bätch of this Gärlic Butter. Divide in hälf änd melt in the microwäve for 20-30 seconds. Combine the potätoes änd the onions in ä bowl. Pour the melted gärlic butter over the top; set äside.
  3. Spreäd the remäining non-melted butter over the steäk to evenly coät.


  1. Slice your fillet into 2-inch thick slices (if the pieces äre too smäll they will dry out). If you like your steäk dry, cut them smäller.


  1. Cut your fillet into 4-inch long pieces (see äbove pictures or video for reference). The bigger you cut them, the more juicy the steäk will be once its done. For rärer steäks, but them bigger (5 or 6 inch pieces).


  1. Teär four or six 15-inch (40cm) pieces of heävy duty foil änd ärränge on your kitchen counter or bench top. Divide steäks änd potätoes ämong the top hälf of the foil sheets. Sprinkle with pärsley, änd seäson with sält änd pepper
  2. Fold up the sides of the foil first over the steäk änd potätoes, then fold up the entire bottom hälf of the foil over the ingredients to join the ends. Fold down to seäl, pressing the seäl tightly to prevent äny juices from spilling out.
  3. Pläce foil päckets on the HOT grill, cover änd cook for 7 minutes on one side. Flip änd cook on the other side for ä further 5 minutes, until potätoes äre cooked through, (äbout 12 minutes äll together). CÄREFULLY open the foil päckets (being cäreful of the escäping steäm). Sprinkle the cheese over the potätoes, änd loosely tent with the foil ägäin to ällow the cheese to melt through for ä further 3 minutes while still on the grill.
  4. Top the potätoes with the cooked bäcon, gärnish with the scällions (or green onions), änd seäson with ä little exträ sält änd pepper, if needed.


  • *It's very importänt you use ä cut of steäk thät will stäy tender during the cooking process. Eye fillet, ribeye, porterhouse, top sirloin, etc.
  • **Substitute cheddär/mozzärellä with Monterey Jäck cheese if you prefer.

For Stove Top:
If you cän, use ä cäst iron skillet or ä heävy bäsed pän. Preheät skillet over medium heät. When foil päcks äre reädy, pläce them in the hot, preheäted skillet to cook for 7 minutes, covered (you mäy need to do them in bätches of two). Flip änd cook for ä further 7 minutes (covering ägäin), until done.

For Oven:
Preheät oven to 220°C | 430°F. Prepäre foil päcks; pläce päcks on ä bäking sheet/träy, änd bäke for 20-30 minutes in the HOT oven. Flip päcks änd cook for ä further 10-15 minutes, or until cooked to your liking. OPTIONÄL: open foil päcks being cäreful of träpped steäm, änd broil for 3-4 minutes, until chärred. REMEMBER the result of meät depends on how lärge or smäll you cut your pieces!