Steak and Mushrooms Foil Packs are a quick, delicious foil-pack dinner loaded with juicy steak bites and tender mushrooms. They are the perfect quick, easy, and flavorful summer meal!
Steak and Mushrooms Foil Packs
Easy, flavor-packed steak foil packs make the best no-fuss dinners. Steak and mushrooms are a match made in grilling heaven. When cooked together in foil, the flavors meld perfectly, resulting in a juicy steak infused with the earthy taste of mushrooms. This method also ensures that the juices are retained, giving you a moist and flavorful dish.
What could be better than a super easy meal with minimal cleanup? WELL, that is exactly what you get with Foil Pack dinners. And, considering the popularity of my Garlic Herb Steak and Potato Foil Packs, you probably knew this. This recipe is also great for those counting carbs – with only 4 grams net carbs, these steak foil packets are a delicious and low-carb meal. P.S. In some parts, they are also referred to as HOBO Packets. But, no matter what they are called, and what time of the year it is, foil pack dinners are my favorite way to cook. Minimal prep, minimal clean-up, and we get to EAT really good food!
Why This Recipe Works
- Flexible Cooking Methods: Whether you prefer grilling or baking, this recipe has you covered. You can enjoy the smoky flavors from the grill or the convenience of oven cooking.
- Tender and Juicy: Marinating the steak infuses it with flavor and tenderizes it, ensuring a juicy and tender bite every time.
- Quick and Efficient: With a marinade time of as short as 15 minutes and a quick grilling (or oven) time, this recipe is ideal for those who want a gourmet-tasting meal without spending hours in the kitchen.
Ingredients For Steak and Mushrooms Foil Packs
Each ingredient has a specific role, whether it’s for flavor, texture, or visual appeal, and together they create a delicious dish.
- Top Sirloin Steak: This steak provides a rich flavor – it should be cut into 2-inch pieces before cooking.
- Mushrooms
- Garlic
- Soy Sauce: Adds saltiness, depth, and umami to the marinade.
- Olive Oil
- Dried Basil & Dried Thyme: Contribute a layer of herbal aroma and flavor. You can also use any other favorite herbs.
- Salt & Pepper
- Crushed Red Pepper Flakes: Provides a spicy kick, allowing you to adjust the heat to your liking.
- Green Onions: They add a fresh, crisp texture and a pop of color.
How To Cook Steak Foil Packets
This steak and mushrooms mix features marinated steak bites with a side of mushrooms that will soon become a tender, tasty dinner the entire family will love.
- First, we will cut our steak into 2-inch bites and then slice the mushrooms; transfer to a large bowl and set aside.
- Then, we will work on a simple marinade with soy sauce, some olive oil, garlic, and seasonings. Next, add the marinade over the steak and mushrooms; cover the bowl with plastic wrap and refrigerate for 15 to 30 minutes.
- Tear out 4 large pieces of heavy duty foil and divide up the steak and mushroom mixture between all 4.
- Preheat the grill to HIGH. Wrap up the foils tightly and grill the foil packs for 8 to 10 minutes per side or until the steak’s internal temperature registers at 135˚F to 140˚F. Adjusting the time based on your preferred steak doneness. You can poke through the foil packs with an Instant Read Meat Thermometer to check for doneness.
How To Cook Steak In The Oven With Foil
- Arrange the steak foil packs on a baking sheet and cook the steak in the oven at 425˚F for 15 to 20 minutes or until the steak’s internal temperature reaches 135˚F to 140˚F.
Tips For Cooking Steak and Mushrooms Foil Packs
- Even Sizing: Ensure steak cubes are roughly the same size for even cooking. This ensures that all pieces will reach your desired level of doneness at the same time.
- Heavy-Duty Foil: If possible, use heavy-duty foil. It’s thicker and less prone to tears, which can help prevent leaks and keep all those delicious juices inside.
- Check for Doneness: As mentioned, using an instant-read thermometer is the best way to ensure your steak is cooked to your desired level of doneness. Remember, steak will continue to cook a little after you remove it from the heat due to residual heat.
- Add Veggies: You can add other quick-cooking vegetables to the foil packs like bell peppers or zucchini slices for added flavor and variety.
- Avoid Overloading: While it might be tempting, avoid overloading your foil packets. Too much in one packet can result in uneven cooking.
Storing Leftovers
- Store steak bites and mushrooms in an airtight container and keep in the fridge for up to 3 days.
More Foil Packs Recipes
- Chili Lime Steak Fajitas in Foil Packs
- Grilled Barbecue Chicken and Vegetables in Foil
- Grilled Shrimp and Veggies in Foil Packs
- Cheesy Grilled Asparagus in Foil Packs
More Steak Recipes
ENJOY!
Steak and Mushrooms Foil Packs
Ingredients
- 1 pound top sirloin steak, cut into 2-inch cubes
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- ⅓ cup low sodium soy sauce
- ¼ cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- salt and fresh ground black pepper, to taste
- crushed red pepper flakes, for garnish
- sliced green onions, for garnish
Instructions
- In a large bowl, combine the steak pieces, mushrooms, garlic, soy sauce, olive oil, basil, thyme, salt and pepper. Cover and set in the fridge for 15 to 30 minutes.
- Then, take the bowl from the fridge and set it on the counter for 15 minutes.
- Cut out 4 large heavy-duty foil sheets. If you don’t have heavy-duty foil, you can just double up on regular foil.
- Divide the steak and mushrooms between the sheets of foil. Wrap the foils tightly around the steak and mushrooms and seal them together.
- Preheat the grill to HIGH.
- Transfer the foil packets to the grill and grill over high heat for 8 to 10 minutes per side, adjusting the time based on your preferred steak doneness. Use an Instant Read Meat Thermometer to poke through the foils and check on the steak's temperature.
- Remove from the grill and let stand for a couple of minutes. Carefully open up the foils, garnish with crushed red pepper flakes and green onions, then serve.
- Preheat the oven to 425˚F.
- Wrap foils tightly around the steak and mushrooms and seal it all together.
- Cook for 18 to 20 minutes or until the internal temperature of the steak reaches about 130˚F to 140˚F. Use an Instant Read Thermometer to check for doneness. Just poke through the foil with the thermometer and set it into one of the steak pieces.
- If you want a nice char on the steak, open up the packets the last 2 minutes of cooking and pop them under the broiler for a minute.
- Garnish with crushed red pepper and green onions, then serve.
Notes
- Marinating Time: Longer marination can enhance flavor and meat tenderness.
- Consistent Sizing: Cut the steak cubes uniformly for even cooking.
- Aluminum Foil: Opt for heavy-duty foil to prevent tears and leaks.
- Space: Leave a small space inside foil packets for better heat circulation.
- Check For Doneness: Use an instant-read thermometer for precise steak doneness.
- Mind the Grill: Watch for flare-ups if grilling, adjusting heat or packet placement if necessary.
- Rest Before Serving: Let packets sit for a few minutes after cooking to redistribute the juices.
- Add Variety: Add vegetables, like bell peppers or zucchini, to the packets.
- Storage: Store any leftovers in the fridge for up to 3 days.
- Serving Suggestion: Serve with rice, pasta, or a salad.
- Avoid Overstuffing: Don’t overload the foil packets.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
