This 5-ingredient beef and onion foil packet dinner is one of those back-pocket recipes I lean on during extra busy weeks. It has that cozy, Midwest meat-and-potatoes vibe, but with almost no cleanup and very little hands-on time.
Foil packet dinner ingredients on a kitchen counter
Foil packet dinner ingredients on a kitchen counter
Foil packet meals have a long camping and cookout tradition—toss everything in, wrap it up, and let the heat do the work. This oven version brings that same idea indoors, so you can have a hearty, comforting dinner even on a Tuesday night after a long workday. If you love simple, savory flavors and minimal dishes in the sink, this one’s for you.
These beef and onion foil packets pair really well with something fresh and simple on the side. I like to serve them with a green salad tossed in a light vinaigrette or some steamed green beans to balance the richness of the beef. Crusty bread or dinner rolls are great for soaking up the flavorful juices that collect in the packet. If you’re feeding a hungry crew, you can also add a side of roasted broccoli or a quick coleslaw for extra veggies without much extra work.
And if you’re planning ahead for the week, the leftovers are tasty sliced up and tucked into a warm tortilla with a little cheese and salsa.
Cooked beef and onion foil packet opened on a plate
Cooked beef and onion foil packet opened on a plate
Oven-Baked 5-Ingredient Beef & Onion Foil Packet Dinner
Servings: 4 servings
Ingredients
1 1/2 pounds thinly sliced beef steak (such as sirloin or round)
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 your favorite all-purpose seasoning blend)
Salt and black pepper, to taste (optional, depending on your seasoning blend)
Nonstick cooking spray (for foil, optional)
Directions
Preheat your oven to 400°F (200°C). Line a large baking sheet with foil for easy cleanup. Tear off 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each). Lightly spray the center of each with nonstick cooking spray if you’d like extra insurance against sticking.
Prep the vegetables: Thinly slice the onions and halve the baby potatoes (or cut larger potatoes into 1-inch chunks). Pat the beef dry with paper towels and slice into strips if it isn’t already thinly sliced.
Sliced onions, potatoes, and beef ready for foil packets
Sliced onions, potatoes, and beef ready for foil packets
In a large bowl, toss the potatoes and sliced onions with the olive oil, steak seasoning, and a pinch of salt and pepper if needed. This helps the seasoning coat everything evenly so you’re not trying to sprinkle it into each packet.
Assemble the packets: Divide the seasoned onion-and-potato mixture evenly among the four foil sheets, piling it in the center of each. Top each pile with an equal portion of the sliced beef, spreading it out a bit so it cooks evenly.
Foil packets being assembled on a sheet pan
Foil packets being assembled on a sheet pan
Seal the packets: Bring the long sides of the foil up and together over the filling and fold them down tightly to seal, then roll up the short ends to form a snug packet. Leave a little room inside for air to circulate so the steam can help cook everything through.
