This recipe comes out of the oven portioned and ready to serve! Use leftovers to make our 

Garlic Steak-and-Potato Foil Packs

Stir together butter, cream cheese, green onions, garlic, salt, and pepper in a small bowl until combined. Shape cheese-butter mixture into log using plastic wrap or parchment paper. Wrap tightly and freeze for 30 minutes or until firm.

Preheat oven to 425 degrees. Cook potatoes in lightly salted water in a large saucepan for 5 minutes or until crisp-tender. Drain; set aside.

Cut four 12x12-inch sheets of heavy foil. Divide and place potatoes and steak on center of each sheet of foil. Top each with 1 tablespoon cream-cheese-butter mixture; set remaining aside for serving. Bring up 2 opposite sides of foil. Double-fold top, then double-fold ends to seal packets.

Place packets on a large baking sheet. Bake 8 to 10 minutes or until potatoes are tender. Remove from oven.

Place oven rack 6-inches from heat. Preheat broiler to HIGH. Carefully open foil packets and slightly pull back edges. Broil for 4 to 5 minutes more or until potatoes are slightly browned and beef reaches 130 degrees for medium-rare doneness. Top each with an additional 1 tablespoon cream-cheese-butter mixture and bacon. Garnish with additional green onions, if desired. 