January Recipes

Garlic Steak-and-Potato Foil Packs

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Garlic Steak and Potato Foil Packs
Hands On:
30 minutes
Total Time:
80 minutes


  • ¼ cup Hy-Vee salted butter, softened
  • ¼ cup Hy-Vee cream cheese, softened
  • 2 tbsp green onions, finely chopped, plus additional sliced for garnish
  • 2 clove(s) garlic, minced
  • 1 tsp kosher salt
  • 1 tsp Hy-Vee ground black pepper
  • 4 cups Yukon gold potatoes, chopped
  • 2 (12-oz. each) Hy-Vee Choice Reserve beef New York strip steaks, cut into ¼-inch strips
  • ½ (16-oz.) pkg. Hy-Vee double smoked thick-sliced bacon, crisp-cooked and coarsely chopped
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Stir together butter, cream cheese, green onions, garlic, salt, and pepper in a small bowl until combined. Shape cheese-butter mixture into log using plastic wrap or parchment paper. Wrap tightly and freeze for 30 minutes or until firm.
Preheat oven to 425°. Cook potatoes in lightly salted water in a large saucepan for 5 minutes or until crisp-tender. Drain; set aside.
Cut four 12x12-inch sheets of heavy foil. Divide and place potatoes and steak on center of each sheet of foil. Top each with 1 tablespoon cream-cheese-butter mixture; set remaining aside for serving. Bring up 2 opposite sides of foil. Double-fold top, then double-fold ends to seal packets.
Place packets on a large baking sheet. Bake 8 to 10 minutes or until potatoes are tender. Remove from oven.
Place oven rack 6-inches from heat. Preheat broiler to HIGH. Carefully open foil packets and slightly pull back edges. Broil for 4 to 5 minutes more or until potatoes are slightly browned and beef reaches 130° for medium-rare doneness. Top each with an additional 1 tablespoon cream-cheese-butter mixture and bacon. Garnish with additional green onions, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 55g 71%
Saturated Fat: 23g
Trans Fat: 0g
Cholesterol: 190mg 63%
Sodium: 1870mg 81%
Total Carbohydrate: 26g 9%
Dietary Fiber: 4g 14%
Sugars: 3g 6%
Protein: 56g 112%

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