By Community Submission
Aug 15, 2013

Campfire: Tin Foil Cubed Steak with Mushroom Sauce

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4


  • 4 – Cube Steaks
  • 1 – Family size (28 oz.) can of cream of mushroom soup. Can use 2 regular cans
  • 4 – Potatoes
  • 1 – Onion
  • 2 – Cloves of garlic
  • Salt and pepper


  1. Peal the potatoes and cut them into 1″ cubes.
  2. Coarsely chop the onion
  3. Pour soup into mixing bowl and fill the emptied can halfway with water. Add the water to the soup and mix.
  4. Mince the garlic, 2 cloves should make 1 teaspoon of minced garlic. Stir the garlic into the soup mix.
  5. Place steak on a square of tinfoil and season with salt and pepper. Add several tablespoons of soup mix until covered.
  6. Add one of the cubed potatoes.
  7. Add chopped onions over the potatoes.
  8. Cover with soup mix and salt and pepper again as needed.

Cooking Outdoors: Place aluminum foil packet on bed of prepare coals turn several times. Should be ready in 30 minutes.
Cooking At Home: Preheat oven to 350 degrees. Place packets on a cookie sheet. Bake 30 minutes.


  • When adding the soup mix just make sure you use no more than a quarter of the mix so that you have enough for each steak. Usually we have enough to do 5 or 6 steaks.
  • Substitute 1 regular can of cream of mushroom soup and 1 can of cream of celery for a unique twist.

Recipe taken from Tin Foil Gourmet: Love that outdoor cookin… by Camp Cook

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