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Steak and mushrooms in foil packs.

Steak and Mushrooms Foil Packs

Katerina | Diethood
Quick and delicious foil-pack dinner loaded with juicy steak bites and tender mushrooms. 
Servings : 4 serves
Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes


  • 1 pound top sirloin steak, cut into 2-inch cubes
  • 8 ounces sliced mushrooms
  • 3 cloves garlic, minced
  • 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


  • 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.
Grill Method
  • 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.
Oven Method
  • 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.


  • 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.


Calories: 292 kcal | Carbohydrates: 5 g | Protein: 28 g | Fat: 18 g | Saturated Fat: 3 g | Cholesterol: 67 mg | Sodium: 776 mg | Potassium: 632 mg | Fiber: 1 g | Sugar: 2 g | Vitamin C: 1.9 mg | Calcium: 43 mg | Iron: 3.2 mg

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.

Course: Dinner
Cuisine: American
Keyword: camping food, easy camping recipe, easy steak dinner, foil packs, grilled recipes, mushrooms recipe, steak and mushrooms recipe