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Garlic Steak and Potatoes Foil Camping packet

Garlic Steak and Potato Foil Hobo Packs

Whether you make these foil packets ahead of time, or right before tossing them on the coals, they are a perfect quick and easy campfire recipe that is loaded with potatoes and buttery garlic steak!
Course Main Course
Cuisine American, Camping
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Servings 4
Calories 426kcal


  • 1 lbs Idaho Dutch Yellow potatoes cut into equal portions, halved or quartered
  • 1 Onion sliced thin
  • 1- pint mushrooms sliced
  • 4 cloves Garlic
  • 4 tablespoon cooking oil
  • 2 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon Paprika
  • 1 teaspoon Steak Seasoning
  • 12 oz sirloin steak divided into 4 3oz portions
  • 2 tablespoon butter divided
  • 1 tablespoon Parmesan cheese grated
  • Freshly minced parsley for garnish


Prep the campfire:

  • Preap a 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.
  • Drizzle the cooking oil over top and toss to coat everything.
  • Add the salt, thyme, paprika, and umami blend to the bowl and toss again.

Assemble the packets:

  • Arrange 4 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 plat 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.
  • Cook until potatoes are fork-tender and steak is cooked through to at least 135 degrees F. The onions and mushrooms will soften in the juices.


  • Serve each hobo packet as it’s own plate, unfolding the foil and allowing the steam to escape.
  • Season with parmesan cheese and garnish with fresh thyme and parsley.


  • Make sure your potatoes are cut in equal portions as that helps them to cook evenly.
    Use dried garlic in place of fresh if it’s what you have on hand. 1 teaspoon will do, divided between each packet.
  • For this recipe, I used an Umami spice blend, substitute shiitake mushroom powder, or Togarashi seasoning for extra bold flavor. 


Serving: 1g | Calories: 426kcal | Carbohydrates: 28g | Protein: 26g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 1297mg | Potassium: 1210mg | Fiber: 4g | Sugar: 5g | Vitamin A: 474IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 3mg