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Cajun Steak and Potato Foil Packs

Cajun Steak and Potato Foil Packs is the ultimate summer meal! Quick, easy, flavorful, and can be made over the grill, campfire, and even in the oven! Prepare to fall in love with how yummy and simple this is!

This post is sponsored by my friends at Tony Chachere’s! We have used their products for years and love them, and I am excited to share this yummy recipe with you! All opinions, as usual, are my own.

Steak, potatoes and carrots in foil pack

The bright and delicious Cajun flavors in this Steak and Potato Foil Packs come from none other than my favorite Tony Chachere’s Original Creole Seasoning. It’s a “one-stop-shop” kinda seasoning, packed with yummy herbs and spices, and also salt. It is all you really need to bring incredible flavors to your Cajun dishes.

I use this seasoning almost every time I make Cajun foods, like this Cajun Chicken and this Spicy Roasted Sweet Potatoes recipe.

Sometimes I even add it to my scrambled eggs and popcorn. (Sounds random but so good!)

If in doubt how much to add to your dishes – use it like salt, but know that it has a kick to it.

Okay. Back to these Cajun Steak and Potato Foil Packs…

You guys, I might be eating this all summer long, because I can toss everything in seasoning and give it to my husband to grill (he is the official griller in our household).

And sip on my favorite Coconut Rum Cocktail or White Peach Sangria while I sit on our porch as he grills. 😉

Cajun and Potato Foil Packs with Creole seasoning on a tray

Here’s what you can expect in these little packet of goodness:

  • Bold, savory with a little kick…no lack in flavor here!
  • One-pack (one-bowl) meal. Everything you need for dinner is in that packet. You can even eat it sitting on your rocking chair outside!
  • Steak is juicy, carrots are slightly crunchy, and potatoes are nice and soft. I’ve got all the tips so you can get the perfect texture for each of these ingredients.
  • Easy cleanup! Eat it straight out from the foil and throw it away! Want to make life even easier? Use plastic utensils! Is that not summer time goals or what!?

Let’s Make It!

Start by boiling the potatoes.

We are boiling the potatoes because potatoes will take longer to cook than the steaks on the grill, oven or campfire. We want the potatoes to be soft but also do not want to overcook the steak. I’ve decided boiling them for a quick 4-5 minutes is the fastest and most efficient way to go about this.

Once the potatoes are boiled, drain water from potatoes and bring them to a big bowl, along with carrots and steaks.

Packets of Steak and Potato Foil Packs with creole seasoning in the background

Pay attention to the sizes recommended for each ingredients in the recipe card because it will affect cook time.

Toss boiled potatoes, carrots and steaks in these seasonings:

  • olive oil
  • fresh garlic – finely minced
  • Tony Chachere’s Original Creole Seasoning – which contains salt so no additional salt required!

Using aluminum foil, form foil packs about 5-inch wide in diameter, make sure the sides are higher so that juice wouldn’t leak out of the foil packs. Then fill each foil pack with seasoned steak pieces, potatoes and carrots.

Right before putting the Cajun Steak and Potato Foil Packs on the grill, drop a few dollop of butter to the top of each foil pack. Butter will give it flavor, and also help brown the tops.

Cover each foil packs loosely with another piece of aluminum foil. Then grill!

Grill directly over the fire under medium heat. We usually grill this for 8-10 minutes to get a medium/medium rare steak, but there are so many factors involved (intensity of heat, the weather outside, how big or small the ingredients are cut, the way the ingredients are placed, the way the foil packs are place etc) so adjust accordingly.

Check frequently, especially if you like steaks rarer. Remember you can always cook it longer but you cannot cook it for less time once you overcook the steaks.

Foil packs on grill
Covered Cajun Steak and Potato Foil Packs placed directly on the grill. Notice that we are covering the foil packs very loosely!

Over Campfire and Oven Baked

In addition to grilling, these foil packs can be oven baked or even cooked over the campfire when you are camping!

If baking in the oven, in my experience, it needs to bake it for a little longer than our charcoal grill and campfire. We usually bake it at 425℉ for 12-15 minutes but check at the 12-minute mark for doneness especially if you like your steaks pink-ish in the middle.

Internal Temperature for Steaks

As always, having a meat thermometer will make cooking steaks much easier because you will be able to tell how cooked the steaks are without cutting into it. Here are the internal temperature needed for each level of doneness:

  • Rare: 135℉ 
  • Medium: 145℉
  • Medium well: 155℉

Do not overcook steak if not it will be tough and difficult to bite into! Translation: no longer yummy!

Packets of Cajun Steak and Potato and Carrots Foil Packs

Frequently Asked Questions

Can I use another cut of steak?

Yes you can, but you want to stick to good cuts of steak that don’t need to be cooked a long time to break down the fiber. Avoid using beef chuck or tough pieces of beef that are used for stews. Rib eye is another good option. I like to use sirloin because it is affordable yet tender enough.

Can I not pre-boil potatoes?

You can, but if you are not boiling the potatoes first, I would cut them into very small pieces, and also be prepared to remove steak when it is done cooking and let potatoes continue to cook because depending on how big the potatoes are, they may take longer to cook.

Why do you not pre-boil carrots?

I like my carrots slightly crunchy, but if you like your carrots super soft, go ahead and boil them when you are boiling potatoes.

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

More Cajun/ Cajun inspired Recipes!

We love all things cajun food here! Check out some of our other favorites. Many of them uses Tony’s incredible seasoning and spices as well:

Cajun Steak and Potatoes in a Foil Pack

Cajun Steak and Potato Foil Packs

An easy and delicious summer dinner! Steak, potatoes and carrots are tossed in Cajun seasoning and garlic, wrapped in a foil pack and grilled. Can be cooked over the campfire or baked in the oven as well. Ready in 30 minutes!
5 from 3 votes
Print Pin
Course: Main Course
Cuisine: American, Cajun
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 361kcal
Author: MinShien


  • 3/4 lbs red potatoes
  • 1 ½ lbs sirloin steak
  • 2 stalks carrots
  • 2 tsp olive oil
  • 3-4 cloves garlic minced
  • 1 tbsp Tony Chachere’s Original Creole Seasoning
  • 2 tbsp salted butter
  • 1 tsp parsley chopped (garnish)


  • Pre-heat grill to medium heat.
  • Wash and cube red potatoes into 1-inch cubes, no need to peel. Peel and slice carrots into 1/4-inch slices. Cube steak into 2-3 inch pieces and try to keep them around the same size so they cook at the same rate.
  • Add potatoes to boiling water, cook for 4-5 minutes, or until they are slightly soft and can be pierced into with a fork. Remove from heat.
  • Bring cooked potatoes, raw carrots, raw steak pieces into a large mixing bowl.
  • Add olive oil, garlic, Tony Chachere’s Original Creole Seasoning to bowl. Use a spatula to mix well so that everything is evenly covered with oil and seasonings.
  • Prepare four foil packets about ~5-inch wide in diameter. Fill and divide steak, potatoes and carrots evenly among the four foil packs. Drop a few dollops of butter to the top of each of the foil pack. Use another piece of foil to cover the top of each foil pack loosely.
  • Place foil packs directly over the fire on the grill for 10-12 minutes to get a medium/medium well steak, remove from oven and check doneness. Check at the 8-minute mark and continue cooking for a few minutes if it has not reached your desired doneness. Different grills will require different cook time so adjust accordingly. If using meat thermometer, see ‘Recipe Notes’ for internal temperature of various levels of doneness.
  • Garnish with parsley and serve. Enjoy!



Note 1: This recipe can also be cooked over a campfire or in the oven. For oven method, bake for 12-15 minutes at 425 ℉. Check at the 12-minute mark for doneness especially if you like your steaks rarer. If potatoes are not boiled prior to grilling, cut them into smaller pieces (1/2-inch cube) so that it is cooked faster. If steak pieces are cooked before potatoes are soft, remove steak and let the potatoes continue to cook until it is soft and done. Note 2: International temperature for rare steak: 135℉ ; medium steak: 145℉; medium well steak: 155℉.


Calories: 361kcal | Carbohydrates: 14g | Protein: 39g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 863mg | Potassium: 981mg | Fiber: 2g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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5 from 3 votes (1 rating without comment)

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Recipe Rating


  1. 5 stars
    Oh my goodness, camping season is here and this would be perfect for the campfire. I love it! Thanks for sharing

    1. Joyous Apron says:

      I hope you give it a try! 🙂

  2. 5 stars
    Hi! I found these really delicious looking. I don’t have an appetite but I may cook them just to see if they taste as good as they look. And I love easy cooking because I don’t like to cook.

    1. Joyous Apron says:

      I am so glad you found it! We are LOVING it for the summer – give them a try and let me know what you think! 🙂

  3. can u add broccoli to this?

    1. Joyous Apron says: