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

Course Main Course

Cuisine American

Keyword Foil Packets

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 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

Instructions

• 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.

Notes

Additional Information

• 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.