These Philly cheesesteak foil packs deliver everything you love about a classic cheesesteak: thin-sliced steak, caramelized peppers and onions, and melty provolone, cooked in foil so cleanup is basically folding up a bundle and tossing it.
They work on the grill, in the oven at 400°F, or over a campfire, and the whole thing is done in about 30 minutes.
I make them on busy weeknights when I want a full dinner with no dishes, and on cookout weekends when everyone wants a different cheese on top. Assemble the packs up to a day ahead, stash in the fridge, and cook when you’re ready.
Table of Contents
When the warm weather hits, all our family wants to do is be outdoors. We’re always on the hunt for a simple meal that can encourage us to enjoy nature. These Philly cheesesteaks are wrapped in foil (up to 4 days in advance) and can be grilled or cooked over the campfire. Only a few simple ingredients and easy clean-up!
Ingredients for Philly cheesesteak foil packs
- Ribeye: this cut of steak is great for Philly cheesesteaks because it’s well-marbled (look at the picture below!) and tender when cooked. One (3 ounce) serving of steak has half of your daily value of protein (so you can get hiking and feel full all day!).
- Onions: we’re using sweet onions for this recipe to add a sweet, caramel-y flavor to the packets.
- Peppers: Any variety and color of bell peppers works. We went with red and green bell peppers.
- Italian seasoning: You can purchase this at the store and it’s a great spice blend to create a classic Italian flavor that pairs well with the steak and veggies.
- Salt and pepper
- Provolone cheese: this cheese is the best topping for Philly cheesesteaks. It’s great for melting and covers the steak and peppers as it heats up in the foil.
If you love ribeye, you’ll love this steak pasta too!
The Best Cheese for Philly Cheesesteak Foil Packs
- Provolone — my default. Nutty, melty, gives you that classic cheesesteak flavor with enough structure not to disappear.
- White American — the authentic Philly choice. Creamier, saltier, and the closest to what you’d get on South Street.
- Cheddar or mozzarella — both work in a pinch if they’re what’s in your fridge. Skip pre-shredded if you can; block cheese melts smoother.
How to Cook Philly Cheesesteak Foil Packs Three Ways
This recipe is meant for grilling or cooking over a campfire, but I’ll also include oven instructions in case you get a hankering mid-winter!
To start the recipe: mix all of the ingredients together in a glass bowl and separate them evenly into four foil packets.
- Grill (medium-high, ~400°F): 15–18 minutes, flipping once halfway. Open the pack, add cheese, re-close for 2 minutes until melted.
- Oven (400°F): Set packs on a rimmed sheet pan. Bake 25–30 minutes. Open, add cheese, broil 1–2 minutes until bubbly.
- Campfire coals (medium bed, not flames): Nestle packs in coals 12–15 minutes, flipping once. Pull off heat, open, add cheese, close for 2 minutes.
For each cooking method: the steak should reach 135°F for medium rare, 145°F for medium and 160°F for well done. Learn more about determining doneness.
FAQs
Yes, assemble raw and refrigerate up to 24 hours. Bring to room temp for 15 minutes before cooking so they cook evenly.
Assemble raw, freeze flat on a tray, then transfer to a freezer bag up to 2 months. Thaw in the fridge overnight before cooking.
Sirloin is budget-friendly and tender enough. Ribeye is the traditional Philly choice with more marbling, more flavor. Avoid thick-cut steaks; you want thin, quick-cooking strips.
Yes. Thinly sliced chicken breast works with 2–3 extra minutes of cook time. Ground beef works but needs to be pre-browned briefly.
No. Thin-sliced peppers and onions cook down fully inside the pack. Cut them uniformly so they finish together.
Yes, skip any potatoes and serve over cauliflower rice or shredded lettuce.
Use heavy-duty. Regular foil tears too easily on the grill and can leak juices into the coals.
How to thinly slice ribeye
The key to thinly slicing any protein, and especially ribeye, is to throw it int the freezer for 15-20 minutes before. It will be a bit more solid, which allows you to make really thin slices against the grain.
What to Serve With Philly Cheesesteak Foil Packs
Sub rolls and a little mayo if you want to build them into sandwiches
Roasted vegetable pasta salad or pesto roasted potatoes
A delicious grilled peach salad
Burrata caprese as a starter for a summer cookout
Mexican macaroni salad if it’s a crowd
Tips for cooking over the campfire
- Prep in advance: The secret to cooking beef outdoors is to prep as much of the meal as possible at home in your kitchen before you head out. A lot of recipes, like these foil packs, can be completely prepped in advance!
- Keep it cool: no matter where you’re cooking outdoors, it’s essential to keep your beef cool until it’s time to cook. Make sure your cooler is well-insulated and free of leaks. It should be between 35°-40°F.
- Use a meat thermometer: the best way to determine doneness is by using an internal thermometer. Generally it will take about 10 minutes to cook over the campfire, but campfires can vary in heat so it’s best to know for sure.
- Have the right tools: make sure you have gloves, a meat thermometer and long tongs to keep your hands away from the heat and to handle the foil packs. You can cook these right over hot coals, but a wire grate would be good to bring too.
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More grilling and foil packs:
Philly Cheesesteak Foil Packs
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Ingredients
- 1 lb ribeye steak trimmed and thinly sliced
- 3 tablespoons olive oil
- 1 medium yellow onion sliced
- 2 bell peppers (any color) sliced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pieces provolone cheese
Instructions
- Cut 4 large rectangular pieces of foil and set aside. Add all of the ingredients to a large bowl and toss well to completely coat the steak and veggies in the oil and spices.
- Divide the mixture evenly between each piece of foil then bring the ends together and fold it over down the middle and along the sides to create a pack.
Store in advance for camping:
- If you're prepping these for camping, store them in a well insulated cooler for up to 3-4 days before cooking. If it will be longer than that, be sure to freeze the packs then allow to thaw completely before cooking.
To grill:
- Turn the grill to high heat and allow it to get very hot (about 525°F). Place the packs in the center of the grill, close the lid and cook for 10 minutes. If the grill is getting too hot (above 525°F), open the lid to cool it down. Carefully remove the foil packs from the flame, open the them, then add a slice of provolone to the top. Close and place back on the grill for 1-2 minutes, until the cheese is melted.
Cook over the campfire:
- Place the sealed packs right over the fire or on top of hot coals. Cook for 10 minute then carefully remove each from the heat, open the foil packs to check if the veggies are tender and steak is cooked through, and top with a piece of provolone cheese. Allow it to melt without placing it back on the fire.
Bake
- Preheat the oven to 400°F. Place the foil packs on a sheet pan and bake in the preheated oven for 25-27 minutes. Remove from the oven and carefully place a piece of provolone on the top of each. Turn the oven to broil then and broil for 1-2 minutes.
Rest:
- Allow the steak to rest for 10-15 minutes before serving. Eat right out of the packet with a fork or transfer to a plate. You can also add the contents to a toasted hoagie roll if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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