• 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.