STEAK FOIL PACK
Steak foil pack is an easy meal with minimal clean up! You can make this foil pack dinner on the grill or in the oven, and it's simple to change up, too.
Provided by Isabel Laessig
Categories Main Dish
Time 30m
Number Of Ingredients 11
Steps:
- Cut 1 1/2 lb. steak into roughly 2-inch pieces. Dice 1 lb. potatoes, 1 red pepper, and 1 small onion into 1-inch pieces or smaller.Partially cook the potatoes by boiling them for 5 minutes on the stove or cooking for 2 minutes in a dish with some water in the microwave.
- Mix together 3 Tbsp. oil, 2 cloves crushed garlic, 1 tsp. paprika, 1 tsp. thyme, 1/2 tsp. each salt and pepper, and 2 tsp. lemon juice. Toss the steak, potatoes, onions, and peppers in the oil mixture.
- Cut foil squares large enough to contain and fold over the steak and potatoes mixture, then divide the mixture evenly between them.
- Seal up the foil packs and cook on the grill for 10 minutes or in the oven at 425°F for around 20 minutes. When done cooking, open the pack and finish the steak directly on the grill or place it under the broiler for a couple of minutes to brown. Serve in the pack or on a plate.
Nutrition Facts : Calories 538 kcal, Carbohydrate 20 g, Protein 38 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 104 mg, Sodium 394 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
EASY PEPPER STEAK RECIPE
Ditch the messy cleanup for our tasty, simple Easy Pepper Steak Recipe! Just fold Easy Pepper Steak Recipe ingredients into handy foil packets and grill.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Trim steak, then cut into thin strips; place on centers of 4 large sheets heavy-duty foil sprayed with cooking spray. Sprinkle with seasonings. Top with bell peppers; drizzle with dressing.
- Fold to make 4 packets; place on grill grate.
- Grill 7 to 9 min. or until steak is cooked to medium doneness (165ºF) and vegetables are crisp-tender. Serve over rice.
Nutrition Facts : Calories 450, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 750 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 13 g, Protein 30 g
PEPPER STEAK PACKET
This is the best way to make any steak stand out! If you have extra vegetables, wrap them up and cook with the steak.
Provided by Dan LaTour
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium high heat and lightly oil grate.
- Place the steak strips on a piece of foil large enough to hold the meat and some vegetables. Layer with the red, green and yellow peppers, chopped onion, cherry tomatoes and chopped zucchini. Dot with butter, and drizzle with steak sauce. Fold edges of foil to seal the packet well.
- Grill over medium high heat for 45 to 60 minutes. About halfway through cooking, flip the packet, being careful not to puncture it. (Note: Be careful when opening foil packet as the steam that escapes will be very hot.)
Nutrition Facts : Calories 241.2 calories, Carbohydrate 15.1 g, Cholesterol 53.3 mg, Fat 14.9 g, Fiber 3.5 g, Protein 13.5 g, SaturatedFat 7.2 g, Sodium 313.5 mg, Sugar 4.7 g
EASY PEPPER STEAK
We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.
Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
TERIYAKI BEEF FOIL PACKETS
Teriyaki Beef Foil Packets - made with tender steak, broccoli, bell peppers, mushrooms and potatoes tossed in a sweet and savory Asian-inspired sauce. These bake up perfectly in the oven on a busy weeknight - or toss them on the grill for a weekend summer cookout.
Provided by Kelly
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high or oven to 450°F.
- Season steak with salt, pepper and 3 tablespoons of Soy Vay®'s Veri Veri Teriyaki® Marinade and Sauce.
- Add mushrooms, potatoes, broccoli and bell peppers in a large bowl. Add sesame oil and remaining Soy Vay®'s Veri Veri Teriyaki® Marinade and Sauce and toss to combine. Gently stir in the steak.
- Cut four 18 x 12 inch squares of foil* and divide mixture evenly among each packet.
- Fold the foil over the steak and seal to close off the packets.
Nutrition Facts : ServingSize 1 serving, Calories 199 kcal, Carbohydrate 15 g, Protein 16 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 1423 mg, Fiber 2 g, Sugar 6 g
BEEF POT PIES WITH PEPPER SAUCE
Individual beef pot pies, made with tender chunks of steak, braised in a pepper sauce. Top with a lattice of crispy golden puff pastry and you have a comforting hearty meal to chase away the winter blues.
Provided by Veronica
Categories Main Course
Time 1h40m
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C / 450°F
- Cut the steak into approximately 2cm pieces
- Grate the potato and carrot
- Chop the onion and mushrooms into fine dice (approximately 1 cm)
- Heat the oill in a frying pan and fry the onions gently on a low heat until translucent.
- Turn up the heat and add the steak. Stir fry the steak with the onions until the steak is nicely browned.
- Reduce the heat. Add the mushrooms and continue to stirfry for about 2 minutes until the mushrooms start to brown.
- Remove from the heat and stir in the salt, pepper and the pepper sauce powder
- Stir in the grated potatoes and carrots
- Add the beef stock
- Return to the heat, and allow to simmer on a very low heat, for at least one hour, until the meat is tender and the potatoes and onions have disintegrated. If it starts to dry out, top up with more beef stock.
- Remove from the heat and stir in the cream
- Test for taste and season with more salt and pepper if necessary.
- If the sauce is too runny, thicken with a little cornflour dissolved in 1 tablespoon milk. This will allow the sauce to thicken as the pies cook in the oven.
- Spoon into 4 individual ramekins
- Roll out the puff pastry and cut into 1cm strips (about ¼" thick) then cut each strip in half. Lay the strips across each of the ramekins to form a lattice work on top of each ramekin.
- Brush with beaten egg.
- Bake in a pre-heated oven for 15 - 20 minutes until the pastry is well risen and golden.
- To serve, place each ramekin on a plate with a mound of mashed potatoes and your favourite vegetables.
Nutrition Facts : Calories 751 kcal, Carbohydrate 40.8 g, Protein 55.1 g, Fat 40.5 g, SaturatedFat 13.9 g, Cholesterol 154 mg, Sodium 1260 mg, Fiber 4.1 g, Sugar 5.5 g, ServingSize 1 serving
STEAK FOIL PACKETS (HOBO DINNER)
These Steak Foil Packets (sometimes called Hobo Dinners) are so easy you will not believe it! Fold rice, steak, and onion soup mix into some foil, bake, and voila. Deliciously tender steak and rice, ready to pair with whatever vegetables you want!
Provided by Karen
Categories Main Course
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. (Or see notes for camp fire or grill instructions.)
- Tear off 4 large sheets of heavy duty foil, about 10-12 inches across. Regular foil will work too, just be careful not to tear it. You can double wrap if you're worried about it.
- Add 1 cup of cooked rice to the center of each sheet of foil.
- Top rice with about 1-2 teaspoons of onion soup mix.
- Use a sharp knife to slice the steak into 12 thin strips, about 1 inch across. See photos.
- Place 3 strips of steak on top of each mound of rice.
- (At this point, you can add chopped vegetables around the edges of the rice. Season with salt and pepper. See notes.)
- Pour 2 tablespoons of evaporated milk over the top of each mound of steak and rice.
- Sprinkle the remaining onion soup mix evenly over the rest of the steak in each packet.
- For each sheet of foil, bring the short ends of the foil together over the rice and steak. Press together and fold down securely over the food. For each end, fold the corners in, and then continue folding until you have a nice secure packet. See photos!
- Place the 4 packets on a large baking sheet.
- Bake at 350 for 1 hour.
- Remove from the oven and carefully open each packet, being very careful not to burn yourself with the steam.
- Serve hot!
Nutrition Facts : ServingSize 1 packet, Calories 550 kcal, Fat 19 g, SaturatedFat 9 g, Cholesterol 78 mg, Sodium 1713 mg, Carbohydrate 62 g, Fiber 2 g, Sugar 5 g, Protein 31 g, UnsaturatedFat 10 g
STEAK AND POTATO PACKETS (HOBO PACKETS)
Grilled Steak and Potato Packets (also called Hobo Packets) are stuffed full of meat and potatoes with tons of flavor and easy cleanup!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Tear off 4 large square sheets of aluminum foil. Drizzle all 4 foil aluminum square pieces with olive oil.
- Put 1 Tablespoon of butter on each foil sheet.
- Dice potatoes into cubes (about 1-inch). Leaving the skin on. Divide up the cubed potatoes and place on top of the butter on each aluminum foil square.
- Evenly sprinkle minced garlic and diced onion over each of the four servings. Then sprinkle with kosher salt and pepper.
- Drizzle with a little bit more olive oil.
- Put steak pieces on top of potatoes. Season with a bit more salt and pepper or your favorite steak seasoning.
- Drizzle with a tiny bit more olive oil and put another pat of butter on top.
- Fold up each of the sides to make a nice little bed for the potatoes, making a square so none of the butter and oil can escape while cooking.
- Preheat grill to medium-high heat. Grill packets for about 35-45 minutes. Check periodically for your preferrer level of doneness for the steak.
Nutrition Facts : Calories 772 kcal, Carbohydrate 22 g, Protein 48 g, Fat 55 g, SaturatedFat 28 g, Cholesterol 199 mg, Sodium 327 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAK FAJITA FOIL PACKETS
These steak fajita foil packets are fun, practical, and tasty, too. Everyone can customize their own add-ins, they require virtually zero cleanup, and the rice is extra flavorful thanks to all the juices from the meat and vegetables
Provided by Meghan Splawn
Time 45m
Number Of Ingredients 11
Steps:
- Heat an outdoor grill to medium-high, direct heat (400 to 425ºF). Tear 8 (8-inch long) sheets of aluminum foil. Stack 1 sheet on top of another sheet, then repeat with the remaining 6 sheets. You should end up with 4 stacks of foil.
- Divide 1 cup dried long-grain rice between the 4 packets. Thinly slice 1 small red or yellow onion, 1 medium red bell pepper, and 1 medium green bell pepper, and divide the pepper and onions over the rice.
- Mince 2 garlic cloves. Thinly slice 1 pound flank steak across the grain. Sprinkle the steak with the garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon dried thyme, and toss to combine. Divide the steak over the vegetables.
- Whisk together 2 cups water with 1/4 cup lime juice. Pour 1/2 cup plus 1 tablespoon of the liquid over each pile of steak and rice. Tightly seal each packet. Grill or roast until the rice is cooked and the steak is tender, 20 to 25 minutes. Serve with sour cream and avocado.
Nutrition Facts : SaturatedFat 4.3 g, UnsaturatedFat 0.0 g, Carbohydrate 47.7 g, Sugar 3.6 g, ServingSize Serves 4, Protein 28.6 g, Fat 11.7 g, Calories 416 cal, Sodium 306.5 mg, Fiber 2.6 g, Cholesterol 0 mg
PEPPER STEAK OVER NOODLES
My first husband Philip loved this, as does my daughter and basically anyone else who tries it. Its fairly easy and the taste is so rich and flavorful. I serve mine over egg noodles, however it can also be served over rice. Its a great way to feed a large family and really nice on those rainy days when you are just not craving...
Provided by Deneece Gursky
Categories Steaks and Chops
Number Of Ingredients 12
Steps:
- 1. Prepare peppers by cleaning out seeds
- 2. slice peppers into 1/2 in strips. set aside.
- 3. slice onions into rings, and then halve the rings. set aside
- 4. Put a small amount of oil in a large non stick skillet. Add beef cubes.
- 5. Season cubes with montreal steak seasoning
- 6. Now season with garlic powder
- 7. Fry beef cubes in skillet on high stirring occsionally until nicely browned.
- 8. In large pot with lid, put 4 to 5 cups water and 4 bouillion packets or cubes. Heat to dissolve bouillon. Add beef and all juices from skillet to boullion, and bring to boil, turn heat down to very low and cover tightly. Continue to cook until beef cubes are extrememly tender.
- 9. Add red and green peppers to beef and boullion and continue cooking till peppers are just slightly softened. (taste broth and add additional boullion and/or seasoning now)
- 10. Now add onions and cook till peppers and onions are crisply tender
- 11. in large shaker type bottle with lid, put 3/4 cup soy sauce, 3/4 cup ice cold water and cornstarch. Shake vigorously to dissolve corn starch
- 12. Using a whisk gently whisk soy sauce into beef and peppers, keeping heat at medium temp. as you are whisking the gravy should thicken. (add additional cold water and cornstarch mix if not yet thick enough)
- 13. Serve beef and peppers and onions over egg noodles or rice if you prefer. Be sure to have plenty of italian, cuban or puerto rican bread on the table for sopping up that flavorfilled gravy!! Enjoy!
PEPPER BEEF STEAK PACKETS
Simple and no mess; these pepper steak packets can be baked in the oven or on the grill. Can add other vegies as desired (slivered onion, small chunks of broccoli, snow peas, etc.). (tip: use Heavy Duty Aluminum Foil sheets).
Provided by BecR2400
Categories Steak
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F or grill to medium-high.
- Sprinkle both sides of steak with garlic powder and pepper; cut in thin strips. Combine steak strips and pepper strips with teriyaki sauce.
- Center one-fourth of the steak mixture on each sheet of foil (12x18-inches each).
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Bake 12 to 15 minutes on a cookie sheet in oven OR grill 7 to 9 minutes in covered grill.
- Serve immediately over rice.
- Makes 4 servings.
Nutrition Facts : Calories 302.8, Fat 18.5, SaturatedFat 7.4, Cholesterol 76, Sodium 1441.6, Carbohydrate 9.3, Fiber 1.2, Sugar 6.8, Protein 24.3
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Category DinnerTotal Time 1 hr 15 minsEstimated Reading Time 2 minsCalories 510 per serving
- Prepare 6 sheets of heavy-duty aluminum foil at least 18" x 12". Preheat oven to 375 degrees or an outdoor grill to medium heat.
- In a large bowl, add the onion, mushrooms, bell pepper, garlic and potatoes. Toss until combined.
- Drizzle ingredients with oil and sprinkle with salt then toss until well seasoned and coated in oil. Spray the center of each piece of foil with cooking spray and divide the veggies evenly on the sheets.
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4.5/5 (52)Calories 489 per servingCategory Dinner, Main Dish
- In a medium sized bowl add the red potatoes, carrots, bell peppers, and red onion. Add salt and pepper and toss with olive oil.
- Place four 18x12-inch pieces of heavy aluminum foil on counter. Evenly place vegetable mixture on each piece of foil. Top vegetables with steak.
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- In the middle of each foil piece, place about 1/6 each of the sliced onions, bell peppers, beef, fajita seasoning, salt and pepper and olive oil.
- Fold up the packet into a package, taking care not to puncture the foil on the bottom, and place on baking sheet.
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- Marinade: Pour marinade ingredients directly into a freezer bag or large bowl and mix well. Add beef and massage in marinade. Marinate at room temperature for 30-60 minutes or refrigerate for 2-8 hours.
- Sauce: Whisk the stir-fry sauce ingredients together in a small bowl. You can make at the same time as the marinade, cover and refrigerate OR when ready to cook the steak.
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