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If you’re a Philly cheesesteak fan, you’re going to want to try these easy campfire Philly cheesesteak foil packs for yourself. Boasting steak, provolone cheese, green bell pepper, onion, and tasty seasonings, they really are delicious. They’re also easy to make as you just put the ingredients in foil packs and cook them on the campfire, BBQ (or in the oven if you prefer!) These make a wonderful meal and can be enjoyed with a wide range of side dishes.

Opened Philly cheesesteak foil packets containing cooked peppers, steak and melted cheese.

Philly cheesesteak foil packets are easy to make and very easy to eat! You’re going to love the rich, meaty flavor and melted cheese in every delicious bite.

If you like steak, then you might also enjoy meaty recipes like reverse-seared New York steaks, bacon steak wraps, or these succulent flank steak tacos.

A Philly cheesesteak meal wrapped in foil with melted cheese on top, accompanied by a side dish of roasted potatoes and fresh peppers.

Why You’ll Love These

Easy: Making foil packet recipes is straightforward. You just have to prep your ingredients and divide them between foil packets. Pop them on the campfire and get excited about a delicious meal!
Popular: If you aren’t sure what to make, you can’t go wrong with Philly cheesesteak foil packs. Everyone is going to rave about this tasty meal!
Tasty: There’s a reason these are so popular. The heavenly combination of juicy steak and melted provolone cheese is really good. Add sweet onion and bell pepper to the mix and you have a meal everyone will want again and again.

Foil packet Philly cheesesteak served in a red bowl.

Philly Cheese Steak Foil Packets Ingredients

A complete list of ingredients and amounts can be found in the recipe card below

Sirloin steak: Thinly sliced rib-eye is best (and the most authentic). I like to use sirloin but some people do like rib-eye better. If using rib-eye make sure you trim off the excess fat.
Provolone cheese: Use regular provolone cheese, not aged provolone cheese which is very strong and will overpower the other ingredients. American white cheese is another option.
Vegetables: Sliced onions and bell pepper round out the foil packs and add color, flavor and crunch.
Seasonings: Oregano, basil, salt, and black pepper complement the flavor of the Philly cheesesteak foil packets.
Olive oil: For moisture and flavor. You can use any cooking oil you want, or even butter.

Ingredients for a campfire Philly cheesesteak foil packs including sliced beef, bell peppers, onions, seasonings, and oils, neatly arranged on a kitchen counter.

How to Make Campfire Philly Cheesesteak Foil Packs

For more detailed instructions with weights and measurements, jump to the printable recipe card

Prepare the grill: Preheat it to 425 degrees F.
Season the meat: Toss the beef with the herbs, salt and pepper to taste.
Assemble the foil packs: Make 4 big foil squares (about 12 inches across). Divide the oil, meat mixture, onions, and bell pepper between each one.
Cook them: Seal the aluminum foil packets and cook on the preheated grill for 6 to 8 minutes. Add the provolone cheese on top, reseal the foil packets and cook for another minute for the cheese to melt. Carefully open and serve on rolls.

A piece of cooked Philly cheesesteak held on a fork in focus, with foil-wrapped meals in the background.

Substitutions and Variations

Different seasonings: Swap the oregano and basil with Italian seasoning if you like. You could even try a fajita or taco seasoning blend.
More toppings: Sliced mushrooms, chopped fresh herbs or even some minced fresh jalapeno would work in this recipe.
Cheese it up: Provolone is the most popular choice. White American cheese is also good, and some people like Cheez Whiz. There are those who like to add cream cheese or shredded mozzarella to the steak mixture, although it’s not a good idea to serve it like that to anyone from Philly who takes their sandwiches seriously!
Mixed peppers: Prefer red bell peppers? You can use those instead or even a mixture of different peppers. You can also omit the peppers if you aren’t a pepper fan.

A Philly cheesesteak tinfoil-wrapped meal with melted cheese over sliced peppers and meat.

Serving Suggestions

Appetizers: Tasty appetizer possibilities include a burrata Caprese salad, garden vegetable macaroni salad or how about some tasty potstickers? If you’re camping, something made ahead such as a creamy bacon dip with pretzels would be good.
Side dishes:
Philly cheesesteak is traditionally served in hoagie rolls. If preferred, you can have yours over hot rice or mashed potatoes. Other side dish options include a roasted beet salad or smoked potato salad with bacon.
Dessert: Finish off your tinfoil-pack meal with some banana boats or this delicious foil-pack apple crisp.

A fork lifting a bite of cheesy Philly cheesesteak foil packets with strands of melted cheese stretching from the dish.

How to Store Philly Cheese Steak Leftovers

Store: Keep leftovers in an airtight container for up to 3 days.
Freeze: This is a dish best served fresh. Freezing and thawing can change the texture of the meat and make the veggies mushy.
Reheat: Reheat it in a skillet over a low to medium heat for 5 minutes or until hot.

Campfire Philly cheesesteak foil packs topped with cheese and vegetables.

Top Tips

Steak doneness: Ideal steak doneness varies from person to person, although I’d recommend a medium-rare finish for the juiciest result. If you prefer yours medium or well done, you’ll need to extend the cooking time.
Make it ahead: If you like, you can cut the steak and put it in a Ziploc bag with the seasonings. Squeeze out excess air and keep in the refrigerator. It will keep for up to a couple of days.
Keep the leftovers: These can be added to omelets or quesadillas. You can even scramble them with eggs and enjoy for breakfast or brunch.

A foil packet of Philly cheesesteak, containing slices of peppers, onions, and sliced steak, held in a red bowl over a pebble surface.

Campfire Philly Cheesesteak Sandwich FAQs

What size do you need the foil squares?

It’s better to have them too big than too small. I find 12 to 16-inches square works just fine with these.

Is sirloin better than rib-eye for Philly cheesesteak?

Rib-eye (cut very thin) is the traditional choice but if you’re more of a sirloin or New York strip steak fan, feel free to take your pick.

Do you have to serve Philly cheesesteak in hoagie rolls?

Not at all. Feel free to use any kind of bread or buns. You could even have it over rice or mashed potatoes or, for a low carb option, with cauliflower rice or a side salad.

Philly cheesesteak foil packets with melted cheese, steak and sliced bell peppers.

Campfire Philly Cheesesteak Foil Packs

5 from 15 votes

Philly Cheesecake Foil Packs

By: Bella Bucchiotti
Philly cheesesteak foil packets are easy to make and very easy to eat! You're going to love the rich, meaty flavor and melted cheese in every delicious bite.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4

Ingredients 

  • 1 Pound sirloin steak, thinly sliced
  • 1 Teaspoon salt
  • 1 Teaspoon oregano, dried
  • 1 Teaspoon basil, dried
  • ½ Teaspoon ground black pepper
  • 2 Tablespoons olive oil
  • 1 Cup sweet onion, sliced
  • 2 Cups green bell peppers, sliced
  • 4 slices Provolone cheese

Instructions 

  • Preheat the BBQ to medium/high heat (425 degrees F). If you are cooking over a fire, get it started.
  • Cut 4 pieces of aluminum foil, 12 inches wide. Set aside.
  • In a mixing bowl, add the sliced sirloin and sprinkle the salt, dried oregano and basil, and black pepper. Mix well to coat the steak.
  • On aluminum foil, add ½ teaspoon olive oil and ¼ of the steak mixture.
  • Add ¼ of the onions and a ¼ bell pepper.
  • Close the foil pack and place it on the preheated BBQ.
  • Cook for 6 to 8 minutes or until the steak is done as you prefer.
  • Open the foil pack and add a slice of provolone cheese. Leave on the BBQ for 1 or 2 minutes until the cheese is melted. You may want to close the foil pack or cover if you have one to melt the cheese faster.

Notes

Steak doneness: Steak doneness varies from person to person, although I’d recommend a medium-rare finish for the juiciest steak. If you prefer it medium or well done, you’ll need to extend the cooking time.
Make it ahead: If you like, you can cut the steak and put it in a Ziploc bag with the seasonings. Squeeze out excess air and keep in the refrigerator. It will keep for up to a couple of days.
Keep the leftovers: These can be added to omelets or quesadillas. You can even scramble them with eggs and enjoy for breakfast or brunch.

Nutrition

Calories: 311kcal | Carbohydrates: 7g | Protein: 31g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 82mg | Sodium: 790mg | Potassium: 602mg | Fiber: 2g | Sugar: 4g | Vitamin A: 454IU | Vitamin C: 62mg | Calcium: 200mg | Iron: 3mg
Like this recipe? Rate and comment below!

If you’re camping Philly cheesesteak makes a delicious meal. You can prep the seasoned steak strips ahead of time. Prep time is minimal anyway. It’s also a great recipe if you want to grill in the backyard or even cook on the stove. The mouthwatering combination of steak and cheese is just gorgeous and there’s nothing else quite like a Philly cheesesteak recipe!

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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