Philly Cheesesteak Foil Packs

Foil packs make dinnertime really fun! Plus, they are so quick and easy to prepare! Here are some of our favorite meals cooked in foil: shrimp boil foil packets, honey garlic chicken, and chicken fajitas.

Philly Cheesesteak Foil Packs

Get ready to switch things up with your favorite Philly Cheesesteak flavors! Instead of being served on a roll, the classic Philly Cheesesteak ingredients are prepared and cooked in foil packs. We’re using a mix of thinly sliced steak, bell peppers, onions, mushrooms, and baby potatoes topped with melted cheese. Foil pack recipes like this are great for camping when you don’t want to spend a lot of time on meal prep. You can have them assembled and waiting, and when it’s time for dinner, fire up the grill or campfire and dig in.

What You Need to Make Philly Cheesesteak Foil Packs

Enjoy tender cuts of meat, along with plenty of vegetable goodness. Additionally, the tangy Worcestershire sauce and melty cheese create an irresistible Philly cheesesteak flavor. For the exact measurements, refer to the recipe card below.

Ribeye Steak: I like to use ribeye with a lot of marbling. This will ensure that they are perfectly tender. Green Bell Pepper: First, green pepper adds a delicious crunch to every bite. Additionally, the zing from the green pepper enhances the overall flavor, making it an essential component of this beloved dish. Mushrooms: Sliced for incredible texture and heartiness. Baby Potatoes: Tender baby potatoes replace the bread used in traditional Philly Cheesesteak sandwiches. Yellow Onion: Diced to add sweet and savory flavor. Olive Oil: Adds moisture to the steak and veggies. Worcestershire Sauce: For a tangy and umami kick to the steak and veggies. Salt and Black Pepper: To taste. Provolone Cheese: I like sliced provolone cheese because it is rich and savory and melts perfectly. You can substitute provolone for Swiss, gouda, or pepper jack cheese.

How to Make Philly Cheesesteak Foil Pack

Throw together this easy Philly Cheesesteak foil pack recipe, and you’ll have dinner on the table in just over 30 minutes! Here’s how to assemble foil packs for the oven or grill:

Cheese: The recipe calls for Provolone, but you can use any cheese you prefer. Avoid Cheez Whiz, as it won’t cook well on high heat. Steak: The more tender the cut of meat, the better your end product will be. I use Ribeye, but skirt steak would also work really well. Just avoid really tough cuts of meat, or you will end up with very chewy pieces of meat. Change the Meat: To create a delicious chicken version, substitute the steak with thinly sliced chicken breasts or tenders. However, be aware that cooking time may vary. Make it Spicy: To enhance the flavor, add diced jalapeños or crushed red pepper flakes to the mix for an extra kick of heat. Forming the Packets: When forming the foil packs, I find it helpful to shape the foil in a bowl first. This method makes it easier to form around the filling.

In the Refrigerator: Keep your packets in an airtight container. Cooked steak will last for up to 3 days. Reheating: For best results, rewarm in the oven until heated through.