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Philly Cheesesteak Foil Packs

Philly Cheesesteak Foil Packs

Feast Camp
Philly Cheesesteak Foil Packs are an easy, flavorful camping meal combining tender steak, melted cheese, and veggies. Perfect for grilling or campfire cooking.
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Equipment

  • Heavy-duty aluminum foil
  • Sharp Knife
  • Cutting Board
  • Mixing bowl
  • Tongs or grill spatula
  • Heat-Resistant Gloves

Ingredients
  

Main Ingredients

  • 1 lb thinly sliced steak ribeye or sirloin recommended
  • 1 large onion sliced into rings
  • 1-2 bell peppers thinly sliced (red, green, or yellow)
  • 4 slices of provolone cheese

Seasonings

  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper

Optional Extras

  • Mushrooms
  • Jalapeños
  • Worcestershire sauce
  • Crushed red pepper flakes

Instructions
 

Prepare Ingredients:

  • Thinly slice the steak across the grain for tenderness.
  • Slice onions and bell peppers into even strips.
  • Toss steak and veggies in a mixing bowl with olive oil, garlic powder, salt, and pepper.

Assemble Foil Packs:

  • Cut four 12x18-inch sheets of heavy-duty aluminum foil.
  • Drizzle olive oil in the center of each sheet to prevent sticking.
  • Divide the steak and vegetable mixture evenly among the foil sheets.
  • Top each with a slice of provolone cheese.

Seal Packs:

  • Fold the long edges together, crimping tightly to seal.
  • Fold the short edges inward to create a secure packet.

Cook the Packs:

  • Grill: Preheat to medium-high heat (500°F). Cook for 10-12 minutes, flipping halfway.
  • Campfire: Place on hot coals and cook for about 10 minutes, flipping once.
  • Oven: Bake at 400°F for 20-25 minutes on a baking sheet.

Serve:

  • Carefully open the foil packs. Serve directly from the foil or slide onto a crusty roll for a classic Philly cheesesteak experience.