Pepper Beef Steak Packets
Juicy, flavorful, and irresistibly easy, these Pepper Beef Steak Packets are the ultimate one-pan (or rather, one-packet!) dinner solution. Featuring tender strips of marinated beef sirloin, colorful bell peppers, caramelized red onions, and perfectly roasted baby potatoes, this recipe delivers a satisfying, hearty meal with minimal cleanup. Infused with a zesty blend of soy sauce, Worcestershire sauce, garlic, and fresh thyme, each individually-sealed foil packet locks in all the savory juices and bold seasonings. Whether baked in the oven or grilled over an open flame, these steak packets are perfect for weeknight dinners, outdoor gatherings, or camping adventures. Serve straight out of the foil for a rustic and deliciously convenient dining experience that’s bursting with flavor in every bite!
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Recipe Information
Ingredients
- 1 lb Beef sirloin steak
- 2 Bell peppers (assorted colors)
- 1 medium Red onion
- 8 oz Baby potatoes
- 3 Garlic cloves
- 3 tbsp Olive oil
- 2 tbsp Soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp Coarse black pepper
- 0.5 tsp Salt
- 0.5 tsp Ground paprika
- 1 tsp Fresh thyme leaves
- 4 Foil sheets (heavy-duty)
Instructions
Preheat your oven to 400°F (200°C) or heat your outdoor grill to medium-high heat.
Slice the beef sirloin steak into thin strips, about 1/2 inch wide. Place in a medium-sized mixing bowl.
Cut the bell peppers into thin strips and the red onion into wedges. Cut the baby potatoes in half, ensuring they are of even size for even cooking. Mince the garlic cloves.
In a small bowl, whisk together olive oil, soy sauce, Worcestershire sauce, coarse black pepper, salt, paprika, and fresh thyme leaves to make the marinade.
Pour the marinade over the beef strips in the mixing bowl and toss to coat. Allow it to marinate for 10–15 minutes while you prepare the foil packets.
Lay out four large sheets of heavy-duty foil, each about 12x18 inches in size.
Distribute the marinated beef evenly among the four foil sheets. Arrange the sliced bell peppers, onion wedges, baby potatoes, and minced garlic around the beef in each packet.
Drizzle any remaining marinade over the contents of the packets for additional flavor.
Fold up the edges of each foil sheet to create tightly sealed packets. Be sure there are no gaps where juices could leak out.
Place the packets on a baking sheet if cooking in the oven, or directly on the grill grates if grilling. Cook for 25–30 minutes, or until the potatoes are tender and beef is fully cooked.
Remove the packets from the oven or grill and allow them to rest for 2–3 minutes before opening carefully to avoid steam burns.
Serve the pepper beef steak packets warm, right out of the foil for an easy and delicious presentation.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 17.3 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3333 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
