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Philly Cheesesteak Foil Packs

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Philly Cheesesteak Foil Packs combine tender sliced steak, sautéed peppers and onions, and melted provolone cheese in convenient foil packets. This easy, mess-free meal locks in flavor and is perfect for grilling, baking, or campfire cooking.

Ingredients

  • 1 1/2 lbs thinly sliced sirloin or ribeye steak
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 medium onion, sliced
  • 1 cup mushrooms, sliced (optional)
  • 1 tbsp Worcestershire sauce
  • 4 slices provolone cheese
  • Hoagie rolls (optional for serving)
  • Mayonnaise and hot peppers (optional for serving)

Instructions

  1. Preheat grill to medium-high heat or oven to 400°F (200°C).
  2. In a large bowl, toss sliced steak with olive oil, salt, black pepper, garlic powder, and Worcestershire sauce.
  3. Add sliced bell peppers, onion, and mushrooms (if using). Toss until evenly combined.
  4. Cut four large sheets of heavy-duty aluminum foil. Divide the steak and vegetable mixture evenly among the sheets, placing it in the center.
  5. Fold foil over the mixture and seal tightly to create packets.
  6. Place packets on the grill or on a baking sheet in the oven. Cook for 15–20 minutes until steak is cooked through and vegetables are tender.
  7. Carefully open packets and place a slice of provolone over each portion.
  8. Close foil loosely and let sit for 2–3 minutes until cheese is melted.
  9. Serve directly from foil or spoon into hoagie rolls with desired toppings.

Notes

  • Use ribeye for the most authentic flavor, or sirloin for a leaner option.
  • Slice steak very thinly for tender, quick cooking results.
  • Swap provolone for American cheese or mozzarella if preferred.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat gently to avoid overcooking the steak.

Nutrition

Find it online: https://thefamilycooking.com/philly-cheesesteak-foil-packs/