Steak and potatoes are a classic combo on the grill. We have taken the concept one step further by adding green beans and rosemary, and wrapping everything in a packet to make a complete meal. A sprinkling of blue cheese just before serving is the perfect finish for this steak-house special.

Joy Howard
Source:, May 2018


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high. Cut six 14-inch lengths of heavy-duty foil. Coat 1 side of each piece of foil with cooking spray.

  • Combine steak with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic in a small bowl; stir to coat. Stir together potatoes, green beans, onion, the remaining 2 tablespoons oil, 1 teaspoon salt, 1/4 teaspoon pepper and the remaining garlic in a large bowl. Evenly divide the potato mixture among the foil sheets (place on the side coated with cooking spray), then top each with a portion of the steak and a sprig of rosemary. Gather together the long ends of each foil piece, then fold up its open sides to form a packet.

  • Place the packets on the grill. Cook for 10 minutes, then flip and cook until the potatoes are tender and lightly charred, about 5 minutes more. Open each packet (be careful of the steam) and sprinkle with 1 tablespoon blue cheese.

Nutrition Facts

357 calories; protein 28.4g 57% DV; carbohydrates 29.7g 10% DV; dietary fiber 5.5g 22% DV; sugars 6g; fat 14.3g 22% DV; saturated fat 436g 2180% DV; cholesterol 66.1mg 22% DV; vitamin a iu 650IU 13% DV; vitamin c 21.5mg 36% DV; folate 68.3mcg 17% DV; calcium 120.6mg 12% DV; iron 3mg 17% DV; magnesium 67.4mg 24% DV; potassium 1041.5mg 29% DV; sodium 748.5mg 30% DV; thiamin 0.2mg 24% DV.