This dish combines the classic flavors of a Philly cheesesteak for outdoor adventures with the convenience and fun of campfire cooking.
It’s a no-fuss meal that’s packed with juicy steak, melted cheese, and tender veggies, all infused with a smoky aroma from the campfire.
Whether you’re a seasoned camper or a weekend warrior, this recipe is a surefire way to impress your fellow campers and enjoy a delicious, hearty meal under the stars.
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Philly Cheesesteak Foil Packet Recipe
- 1 1/2 pounds ribeye steak thinly sliced
- 2 bell peppers thinly sliced (preferably one red and one green for color)
- 1 large onion thinly sliced
- 8 ounces mushrooms sliced
- 1 cup shredded provolone cheese
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 4 large aluminum foil sheets
- Begin by preparing your ingredients: thinly slice the ribeye steak, bell peppers, onion, and mushrooms.
- In a bowl, mix the sliced steak with olive oil, garlic powder, salt, and pepper, ensuring the steak is evenly coated.
- Lay out the aluminum foil sheets and evenly divide the steak, bell peppers, onions, and mushrooms between them.
- Fold the foil over the ingredients, sealing the edges to create individual packets.
- Cook the foil packets on a grill over the campfire or directly on the embers for about 10 minutes on each side, being careful when flipping to avoid tearing.
- Open the foil packets and sprinkle shredded provolone cheese over the contents. Seal the packets back up and return them to the fire for an additional 2-3 minutes, or until the cheese has melted.
- Serve the Philly Cheesesteak Foil Packets hot, directly from the foil, and enjoy a hearty, flavorful meal by the campfire.
- For an extra dimension of flavor, consider adding a dash of Worcestershire sauce to the steak marinade.
- Customize the spice level by adding red pepper flakes to the seasoning mix if desired.
- Use heavy-duty aluminum foil to ensure the packets hold up well during cooking.