Why You’ll Love This Recipe

I love how low-effort and customizable this recipe is. The foil packets trap in moisture, giving me tender steak and perfectly heated rice every time. I can toss in whatever vegetables I have on hand, and cleanup is almost nonexistent. It’s budget-friendly, adaptable, and great for busy nights or outdoor cooking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 cups cooked rice
1 (1-oz) packet onion soup mix
1 pound steak, cube steak or top round steak
1/2 cup evaporated milk, divided
carrots, zucchini, asparagus, bell peppers, green beans, etc. (optional)*
heavy duty foil

Directions

I begin by preheating my oven to 350 degrees F. I tear off four large sheets of heavy-duty foil, about 10–12 inches wide. If I’m using regular foil, I handle it gently or double it up.

I scoop 1 cup of cooked rice into the center of each foil sheet and sprinkle 1–2 teaspoons of onion soup mix on top.

Using a sharp knife, I cut the steak into 12 thin strips, each about 1 inch wide. I place three strips of steak on each mound of rice.

If I’m adding vegetables, I scatter them around the rice and season with salt and pepper. Sometimes I use a bit more onion soup mix for extra flavor.

I pour 2 tablespoons of evaporated milk over each portion, then sprinkle the remaining soup mix over the top.

To seal the packets, I bring the short sides of the foil together, fold them down tightly, then fold in and roll the ends until the packet is fully sealed. I place all four packets on a large baking sheet.

I bake them for 1 hour. When done, I carefully open each packet, keeping clear of the steam, and serve everything hot.

Servings and Timing

This recipe makes 4 servings. It requires about 5 minutes of prep time and 1 hour of cook time, for a total of 1 hour 5 minutes.

Variations

I often add chopped veggies like bell peppers, carrots, or zucchini. For a richer flavor, I drizzle a little garlic butter into the packet before sealing. When I want spice, I add crushed red pepper flakes or smoked paprika. I’ve also swapped rice for cooked potatoes or quinoa with great results.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. To reheat, I open the packet and warm the contents in the microwave or reseal and heat in a 350-degree oven until warmed through. If reheating foil, I make sure not to use the microwave.

FAQs

Can I use a different cut of steak?

Yes, I use any tender cut that slices well into strips.

Can I cook these on the grill?

Yes, I grill them over medium heat for about 15 minutes, checking for doneness.

Can I cook them over a campfire?

Yes, I place them in hot coals for 45–90 minutes, turning frequently.

Can I make these ahead of time?

Yes, I assemble the packets and refrigerate until ready to cook.

Do I have to use evaporated milk?

No, I use cream or broth if that’s what I have.

Can I use brown rice?

Yes, as long as it’s fully cooked beforehand.

Can I freeze foil packets?

I prefer freezing after cooking; raw steak with cooked rice doesn’t freeze as well.

Can I add seasoning?

Absolutely—garlic powder, paprika, and pepper all work great.

Do I need heavy-duty foil?

It helps prevent tearing, but double layers of regular foil also work.

Can I skip the vegetables?

Yes, the recipe works perfectly with just steak and rice.

Conclusion

I love making these Steak Foil Packets because they deliver tender steak, flavorful rice, and optional veggies with almost no cleanup. Whether I’m baking them at home, grilling outside, or cooking over a campfire, they come together easily and always satisfy. It’s a simple, hearty meal I return to again and again.