Oven-Baked 5-Ingredient Beef & Onion Foil Packet Dinner

Why You’ll Love This Recipe

I love that this meal comes together with just a handful of pantry staples, but still feels complete and filling. The beef stays tender, the onions melt into sweetness, and the potatoes soak up all the savory juices in the packet. The best part? Almost zero dishes. I can make it ahead, clean up in minutes, and even customize it based on what’s in my fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 pounds thinly sliced beef steak (sirloin or round works well)

• 2 large yellow onions, thinly sliced

• 1 1/2 pounds baby potatoes, halved (or small potatoes cut into 1-inch chunks)

• 3 tablespoons olive oil

• 2 teaspoons steak seasoning (or any favorite seasoning blend)

• Salt and black pepper, to taste (optional, depending on your seasoning)

• Nonstick cooking spray (optional, for the foil)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup. Then I tear 4 large sheets of heavy-duty foil and lightly spray the center of each with nonstick spray.

2. I prep the onions and potatoes—slicing the onions thin and halving the baby potatoes. I also pat the beef dry and slice it into strips if it’s not already thinly cut.

3. In a big bowl, I toss the potatoes and onions with olive oil, steak seasoning, and a bit of salt and pepper if needed.

4. I divide the seasoned veggies evenly onto the foil sheets and top each with a portion of sliced beef.

5. To seal, I bring the long sides of foil together and fold them down tightly, then roll up the short sides. I leave a bit of space inside each packet for steam to circulate.

6. I bake the packets on the prepared tray for 30–35 minutes, until the potatoes are fork-tender and the beef is cooked through. If I’m using very thin beef, I open the packets for the last 5 minutes to avoid overcooking.

7. Once done, I let the packets rest for a few minutes before serving. I like to open them right on the plate and pour the flavorful juices over the top.

Servings and timing

This recipe serves 4 people and takes about 15 minutes to prep. The total baking time is 30–35 minutes, with a 3–5 minute rest before serving. In total, I can get this meal on the table in about 50 minutes—mostly hands-off.

Variations

• I sometimes add bell peppers, carrots, or green beans for more veggies. I just keep the total veggie amount about the same so everything cooks evenly.

• For extra flavor, I swap in melted butter for some or all of the olive oil.

• I’ve used taco seasoning instead of steak seasoning and served it with salsa and cheese for a Tex-Mex twist.

• Italian seasoning and a sprinkle of Parmesan after baking give it a Mediterranean feel.

• I’ve also swapped the baby potatoes for diced sweet potatoes—just make sure to cut them small so they cook through.

Storage/reheating

If I have leftovers, I store them in the fridge in the foil packets or transfer to an airtight container. They keep well for up to 3 days. To reheat, I warm them in the oven at 350°F for about 10–15 minutes or until heated through. I avoid the microwave for this one since the texture of the potatoes and beef is better preserved in the oven.

FAQs

Can I prep the foil packets in advance?

Yes, I often assemble them the night before and keep them on a tray in the fridge. I just add a few extra minutes to the bake time if they’re going into the oven cold.

What kind of beef should I use?

I like using thinly sliced sirloin or round steak. Anything tender and quick-cooking works well. If it’s a thicker cut, I slice it thin so it cooks evenly with the potatoes.

Can I cook these on the grill instead of the oven?

Absolutely. I place the packets over medium heat on the grill and cook for about 20–25 minutes, flipping once halfway through. I always check that the potatoes are fork-tender before removing.

How do I keep the packets from leaking?

I fold the foil tightly and double-layer if needed. Using heavy-duty foil also helps prevent tears or leaks, especially if I’m adding extra juicy ingredients.

Are there any low-carb substitutes for the potatoes?

Yes, I’ve tried this with cauliflower florets or zucchini slices instead of potatoes. I just keep in mind that softer veggies like zucchini cook faster, so I may need to reduce the baking time slightly.

Conclusion

This 5-ingredient beef and onion foil packet dinner is exactly the kind of recipe I turn to when life is busy but I still want a warm, home-cooked meal. It’s hearty, flavorful, and endlessly customizable, with barely any cleanup. Whether I’m feeding a family or just making enough for two, this foil packet dinner is always a win.

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