Foil-Wrapped Steak Supper

An oldie but goodie recipe and it is a very good one! It is VERY EASY and NO PAN TO SCRUB! I love this recipe! I use this foil packet method with any meat or fish or vegetables. You can do this in the oven or on the grill. Foil Packets are popular because they are so easy to prepare and come out so good! The envelope of onion soup mix makes it so tasty!

No ratings yet

Prep Time10

Cook Time1 30

Total Time1 30

Servings: 6

Calories: 426

Ingredients

1½ pounds chuck steak 1-inch thick, or any meat or fish you like
1 envelope onion soup mix
4 carrots quartered
4 potatoes quartered
2 stalks celery cut cup
2 tablespoons butter
½ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat the oven to 450°.
Tear off about 2½ feet in length of aluminum foil.
Place the foil on a baking sheet and place the meat in the center of the foil.
Sprinkle the meat with the onion soup mix.
Place the vegetables on top.
Dot butter all over the top and sprinkle it with the salt and pepper.
Fold the foil over and crimp the foil, sealing tightly to hold in juices.
Bake for 1 to 1½ hours or until the steak is done.

EXTRA TIP:

ALUMINUM FOIL: You can also use the No-Stick Aluminum Foil, but it is not necessary. Nothing sticks with the regular foil.

VEGETABLES: If you change the vegetables, use fresh vegetables, and 7 or 8 cups of mixed vegetables will work great!

VARIATION: You can use any meat or fish you like with this recipe.

COOKING TIME: Thin meat or fish will take 1 hour and thicker pieces will take 1½ hours.

Nutrition