At the end of a hard day’s work, we all want to enjoy a delicious meal to make it all worthwhile. Obviously, it’s important to put an emphasis on health for the most part, but sometimes a salad just won’t cut it. Sometimes you need to go above and beyond by making something that you know will taste amazing and will bring you the comfort you need. There are certain things that you just can’t go wrong with when it comes to food—bacon, cheese, steak, potatoes. But what if you could make a dish that combined all of these ingredients together? Fortunately, we have just the thing and with very little clean-up.

Next time you really want to indulge, try out this garlic steak and cheesy potato hash recipe. And not to worry, the whole process is very easy.

Here’s what you’ll need:

• 1/2 cup garlic butter
• 26 oz baby Yukon potatoes
• 1/4 cup diced onion
• 2 tbsp fresh parsley, finely chopped
• salt
• pepper
• 1/3 cup diced bacon (cooked)
• 1/3 cup of scallions, sliced
• 2 lbs whole eye or ribeye steak
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese
• aluminum foil

Here’s what you do:

1. First, preheat a grill to medium-high. Mix together 1/2 cup of butter, two minced garlic cloves and two tablespoons of fresh chopped parsley to make your garlic butter. Melt the butter in the microwave for 20 or 30 seconds.

2. Next, combine your potatoes and onions in a bowl and pour the butter on top of them. Set the bowl aside. Save a little butter to spread on your steaks, coating them evenly.

3. Get your steaks ready! For a more well-done cut, slice the fillet into two-inch slices (or even smaller if you want them drier). For medium-rare steaks, cut the fillet into four-inch pieces or bigger (up to five or six inches).

4. Lay out four to six pieces of heavy duty aluminum foil on the counter, each one about 15 inches. Throw your steak and potatoes along the top half of the foil and sprinkle them with parsley. Add salt and pepper as well.

5. Fold the sides of the foil over the steak and potatoes before folding up the bottom half of the foil to bring the ends together. Fold the entire thing in on itself like a pocket, sealing it to keep all the juices in.

6. Once your grill is hot, throw the foil packets on the grill. Cover and cook the pockets for about seven minutes. Flip the pockets over and cook on the other side for about five minutes. After this, very carefully open the pockets (beware of hot steam!) and sprinkle the potatoes with your cheese mixture. Leave them on the grill this way for another three minutes to finish up.

7. After that, take your pockets off the grill and sprinkle each one with cooked bacon and scallions. Add a little salt and pepper if need be and you’re ready to serve!

Although the recipe above is straightforward enough, this can also be accomplished without using a grill. If you want to do the same thing on a stovetop, use a cast iron skillet and preheat it on medium heat. Throw your foil pockets in the same way. If you want to use the oven, preheat it to 430 degrees and bake for about 20-30 minutes. After that, flip them and cook for another 10-15. No matter how you prepare this recipe, it’s sure to become a family favorite!

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By Ryan Aliapoulios

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Ryan Aliapoulios is a contributing writer at Shareably based out of Los Angeles. Find him on Twitter @rollyops.