Oven-Baked Beef & Onion Foil Packets
An easy, no-mess meal where tender beef and savory onions cook together in their own juices, creating a simple and delicious dinner.
Ingredients (for 2 packets)
· 1 lb (450g) beef sirloin tip, ribeye, or flank steak, thinly sliced against the grain
· 1 large yellow or sweet onion, thinly sliced
· 2 tablespoons soy sauce or Worcestershire sauce
· 2 tablespoons olive oil or melted butter
· 2 cloves garlic, minced
· 1 teaspoon smoked paprika
· ½ teaspoon dried thyme or rosemary
· ½ teaspoon black pepper
· Salt to taste (careful if using soy sauce)
· Optional additions: Sliced mushrooms, bell peppers, or a pat of butter on top before sealing
Instructions
- Preheat & Prep: Preheat oven to 400°F (200°C). Tear off two large sheets of heavy-duty aluminum foil (about 12×18 inches each).
- Make the Marinade: In a large bowl, whisk together soy sauce (or Worcestershire), olive oil, minced garlic, smoked paprika, thyme, and black pepper.
- Combine Beef & Onions: Add the thinly sliced beef and onions to the bowl. Toss well to coat everything evenly.
- Assemble Packets: Divide the mixture evenly between the two foil sheets, placing it in the center. Bring the long sides of the foil together and fold down in a series of tight seams, leaving some room for steam. Then fold the short ends up to seal completely, forming a tight packet.
- Bake: Place packets on a baking sheet (in case of leaks). Bake for 20-25 minutes.
- Rest & Serve: Carefully open one packet (hot steam will escape!) to check doneness. Beef should be cooked through and onions tender. Let rest for 2-3 minutes. Serve directly from the packet or over rice, mashed potatoes, or egg noodles to soak up the juices.
Pro Tips
· Thin is Key: Slicing the beef thinly ensures quick, even cooking and tenderness.
· Don’t Overcrowd: Making two packets instead of one large one guarantees faster, more even steaming.
· Customize: Add a splash of red wine or balsamic vinegar to the marinade for extra depth.
· Grill Option: These can be cooked over medium-high heat on a grill for about 15-18 minutes.
This fuss-free method locks in moisture and flavor, resulting in perfectly tender beef and sweet, caramelized onions with minimal cleanup.