These Garlic Steak And Sweet Potato Foil Packets are an easy, healthy summer dinner everyone will love!
After a long day of sunshine, swimming, and a whole bunch of running around, there’s nothing better than an easy, satisfying dinner you barely have to think about. That’s exactly how these garlic steak and sweet potato foil packets became a staple in our house—I discovered how great they are after one of those chaotic summer days filled with birthday parties, pool splashes, and endless sunscreen reapplications. Suddenly it was dinnertime, and everyone was starving. We needed something hearty, quick, and low-effort to cap it all off. Enter: foil packets. Instant lifesaver.
Foil packets create a mini “steam oven,” trapping moisture and flavor while the food cooks—meaning super juicy steak and perfectly tender veggies without drying out. Cooking in foil packets is a modern spin on a very old method—people have been wrapping food in leaves, bark, or clay to cook over fire for thousands of years. Foil just made it cleaner and faster! In time, foil packet meals (sometimes called “hobo packets” back in the day) became super popular with campers and scouts because they’re easy to prep, cook quickly over a fire, and require almost no cleanup.
I love making this recipe because it’s so convenient, but the real magic happens when you dig in. Each packet is stuffed with garlicky bites of steak and buttery sweet potatoes infused with thyme. It’s simple, hearty food that feels a little special without being fussy—plus, you can eat right out of the foil, which means no dirty dishes to clean up. Honestly, it’s everything you crave after a sun-soaked day: satisfying, flavorful, and easy.
Are Garlic Steak And Sweet Potato Foil Packets Healthy?
Yes, these can definitely fit into a healthy lifestyle. Low in calories and packed with protein, there’s a lot of nutritional bang for your buck. Sweet potatoes are fiber-rich and a good source of beta-carotene (which the body converts to vitamin A) and potassium. One thing to note: the recipe does use seasoned salt and garlic salt, which bump up the sodium content. If you’re watching your sodium intake, you can easily swap in lower-sodium seasoning blends or simply use regular garlic powder and salt separately, adjusting to taste.
Choosing The Right Cut Of Steak
For this recipe, I recommend using sirloin—it’s flavorful, lean, and holds up well in foil packets without getting tough. But if you’re curious about different cuts, here’s a quick breakdown: Rib eye comes from the rib section and is known for its rich, beefy flavor and juicy tenderness, thanks to a higher fat content. Sirloin, cut from the cow’s lower back, is leaner than rib eye with a slightly firmer texture and a bold, hearty flavor. Filet mignon, from the tenderloin, is prized for its buttery tenderness and mild taste, though it’s also one of the leanest cuts. And flank steak, taken from the cow’s abdominal muscles, is a long, thin cut that’s best cooked quickly and sliced against the grain to stay tender. Each one has its own perks, but for a balance of flavor, tenderness, and ease, sirloin wins for foil packet meals.
Why You Will Love This Recipe
Sweet potatoes and steak might sound like an unexpected duo, but they totally work together! The natural sweetness of the potatoes balances the savory steak, while fresh thyme adds a fresh, aromatic lift to every bite. Plus, cooking them together inside a foil packet lets all those juices mingle and soak into the sweet potatoes—so every bite is ultra-flavorful and crazy good.
How Do I Store Leftovers?
Let the packets cool completely, then transfer them to an airtight container or a resealable plastic bag. You can store them in the fridge for up to 3 days. When it’s time to eat, place them on a baking sheet and bake them in a 375°F oven until heated through, or grill over medium heat until hot.
Want to freeze them? You can, but the texture of the sweet potatoes might change after freezing and reheating—they can get a bit softer or slightly watery. The steak will generally hold up well if you don’t overcook it during the initial grilling. After cooling, wrap the packets tightly in foil or place them in a freezer-safe bag. They’ll keep well for up to 2 months. When you’re ready to eat, thaw overnight in the fridge, then reheat the same way—either in the oven or on the grill.
Serving Suggestions
These foil packets are a satisfying, all-in-one meal, but if you want a little something extra, pair them with a fresh, crisp Green Salad or smoky-sweet Grilled Corn On The Cob. To keep the laid-back vibe going, serve them with a chilled Lemonade or Strawberry Açai Refresher. For a bit more fun, enjoy them alongside a Watermelon Sangria or Watermelon Mojito!
Recipe
Ingredients
- 2 medium sweet potatoes 500 grams
- 4 teaspoons ghee melted
- 1 1/2 teaspoons seasoned salt
- 20 sprigs fresh thyme
- 1 pound top sirloin steak trimmed and sliced into 2-inch cubes
- 2 teaspoons garlic salt
- Fresh chives minced (for garnish)
Instructions
- Preheat your grill to medium-high. Cut eight 12-inch pieces of aluminum foil. Make four stacks of foil with two layers each.
- Slice the sweet potatoes into 1/2-inch-thick slices, then quarter each slice.
For medium steak:
- Place the sweet potatoes in a large microwave-safe bowl and add a few tablespoons of water. Cover and microwave until the potatoes just begin to soften, about 2 minutes. Dry off well with a paper towel. (If you like your steak more well done, skip this step.)
- Toss the potatoes with the melted ghee until evenly coated. Then, toss with the seasoned salt until well coated.
- Divide the potatoes between the prepared foil packets in a single layer. Place five sprigs of thyme on top of each one.
- In a large bowl, toss the steak with the garlic salt. Divide the cubes of steak on top of the sweet potatoes in a single layer.
- Bring the two long sides of the foil together over the food and fold them down tightly twice to seal the top. Then fold in the short ends twice to close the packet completely. Make sure everything is sealed tight so nothing leaks out.
- Place on indirect heat on the grill and cook for 8-10 minutes for medium-rare steak, or 10-15 for more well-done steak. (I recommend checking after 8 minutes to see where your steak is at.)
- Once cooked, carefully open the packets (they're hot!) and sprinkle fresh chives over the top.
- DEVOUR!
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