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This oven-baked beef steak and onion foil bake is one of those simple, no-fuss dinners that feels a little bit special without asking much of you on a busy night. It’s inspired by classic Midwestern meat-and-potatoes cooking and those old-fashioned foil packet meals folks used to make over the campfire or on the grill. Here, we bring that same cozy flavor right into the oven with just four ingredients. Everything steams together inside the foil, so the steak turns out tender and the onions get soft and sweet. This is a great recipe for nights when you want a hearty, homey meal with very little cleanup, or when you want to get dinner prepped ahead and just slide it into the oven while you help with homework or fold a load of laundry.
This steak and onion foil bake pairs really nicely with simple, comforting sides. At our house, we love it with baked potatoes or mashed potatoes to soak up all those oniony juices. Buttered egg noodles or rice work just as well if that’s what you have on hand. Add a green vegetable—like steamed green beans, roasted broccoli, or a simple side salad with a light vinaigrette—to balance the richness of the steak. If you’re feeding a crowd, warm dinner rolls or crusty bread make it easy for everyone to mop up every last bit of flavor from the foil packet.
4-Ingredient Oven-Baked Beef Steak and Onion Foil Bake
Servings: 4 servings
Ingredients
1 1/2 to 2 pounds beef steak (such as sirloin, round, or chuck, about 1-inch thick)
2 large onions, thinly sliced into rings or half-moons
3 tablespoons olive oil or melted butter
1 1/2 teaspoons salt and 1 teaspoon black pepper (combined, or to taste)
Directions
1. Preheat your oven to 400°F (200°C). Tear off 4 large sheets of heavy-duty aluminum foil, each big enough to wrap around a portion of steak and onions with room to fold and seal.
2. Slice the onions into thin rings or half-moons and place them in a medium bowl. Drizzle with the olive oil or melted butter and sprinkle with about half of the salt and pepper. Toss gently with your hands or tongs until the onions are well coated.
3. Cut the steak into 4 even portions. Pat each piece dry with paper towels, then season both sides with the remaining salt and pepper.
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