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Garlic Butter Steak Tips and Potato Packets

Easy and flavorful steak and potatoes packet recipe made using durable Reynolds Wrap® Heavy Duty Foil. These packs can be prepared on a grill or in the oven. Cleanup is a breeze!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 packets


  • 2 lbs filet tips top sirloin, or beef tenderloin (cut into desired-sized pieces; see notes above)
  • 1 TBS Worcestershire sauce
  • 1 lb Yukon gold potatoes quartered
  • 2 TBS olive oil
  • 4 TBS salted butter cubed
  • 1 bell pepper thinly sliced
  • 1 onion thinly sliced
  • 1 TBS minced garlic
  • 1/3 cup fresh parsley chopped
  • 1 TBS Herbes de Provence seasoning
  • 2 tsp onion powder
  • Kosher salt and cracked black pepper to taste
  • Reynolds Wrap® Heavy Duty Foil


  1. Cut the steak into the desired serving size.
  2. Toss the steak in the Worcestershire sauce.
  3. Set aside and allow it to come to room temperature.
  4. Bring a pot of salted water to a boil and parboil the potatoes for 4 minutes.
  5. Drain the potatoes and set aside to cool.
  6. Once the potatoes have cooled, add the potatoes and steak into a large mixing bowl.
  7. Season the steak and potatoes with kosher salt and cracked black pepper to taste.
  8. In a small mixing bowl, stir to combine the olive oil, garlic, parsley, onion powder, and Herbes de Provence seasoning.
  9. Pour the olive oil and seasoning blend over the steak and potatoes; toss gently to combine.
  10. Tear off (4) 16” long sheets of Reynolds Wrap® Heavy Duty Foil.
  11. Toss the onions and bell peppers together. Then, add half of the mixture to the center of each sheet of foil..
  12. Separate the steak and potatoes into two servings
  13. Add one serving of the steak and potatoes on top of the onion and peppers per each Reynolds Wrap® Heavy Duty Foil sheet.
  14. Bring up the long sides of the foil, so the ends meet over the food.
  15. Double fold the ends, leaving room for heat to circulate inside.
  16. Double fold the two short ends to seal the packet.
  17. To avoid juices puddling around the food, use a grilling fork to punch 2-3 drainage holes throughout the bottom/sides of the packet.


  1. Place the steak and potato packets on a hot grill for 10 minutes.
  2. Carefully open the packet and check the level of doneness using a meat thermometer. Also pierce the potatoes to check tenderness.
  3. If the steak and potatoes are tender and cooked to your liking, carefully slide the packets off the grill using tongs. If not, reseal them and continue grilling until cooked to your liking. OPTIONAL: For more charred steak and potatoes, leave the packet open at the top and continue grilling.
  4. When steak and potatoes are grilled to your liking, remove the packets and allow them to rest closed for 10 minutes before serving.


  1. Preheat oven to 450°F.
  2. Bake the packets on a shallow baking sheet.
  3. Bake the packets for 15-20 minutes before carefully checking doneness.
  4. When the steak and potatoes are cooked to your liking, carefully remove the packets from the grill and allow them to rest closed for 10 minutes before serving.
  5. Enjoy!

Recipe Notes

Notes: Handle packs will caution! Steam and juices will be very hot. Carefully open the packets away from your face to release the steam after cooking and before serving.