Preheat your oven to 400°F (200°C) or preheat your grill to medium-high heat. Cut four large pieces of heavy-duty aluminum foil, each about 12 to 14 inches long.

In a small bowl, combine the melted butter, minced garlic, dried thyme, rosemary, paprika if using, olive oil, salt, and pepper. Stir well and set aside.

Divide the halved baby potatoes evenly among the foil sheets, placing them in the center. Drizzle each portion with a bit of the garlic butter mixture to coat.

Add the cubed steak on top of the potatoes. Spoon additional garlic butter over the meat to make sure everything is well-seasoned and coated.

If you’re using bell peppers or onions, layer them on top of the steak and potatoes for added texture and flavor.

Fold the sides of each foil piece over the mixture, sealing tightly to create a packet. Leave a little room inside for steam to circulate and ensure even cooking.

For oven cooking, place the packets on a baking sheet and bake for 20 to 25 minutes, or until the potatoes are tender and the steak reaches your preferred level of doneness. For grilling, cook packets directly on the grill for 12 to 15 minutes, flipping once halfway through. For a campfire, cook over medium-hot coals for 15 to 20 minutes, turning occasionally.

Carefully open each packet (watch out for steam). Garnish with fresh parsley and Parmesan cheese if desired, and serve straight from the foil for easy cleanup.