Philly Cheesesteak Foil Packs

4.91 from 10 votes

Philly Cheesesteak Foil Packs are a campfire favorite! Packed with veggies, seasoned ground beef, and gooey Provolone, they’re easy, fun, and loaded with flavor.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Keyword: Philly Cheesesteak Foil Packs

Servings: large foil packs

Author: Chelsea Lords

Cost: $15.34

Equipment

Heavy-duty aluminum foil

Ingredients

Cooking spray
2 large baby gold potatoes 11 ounces, 2 heaping cups, chopped into bite-sized pieces
1 large green bell pepper chopped into bite-size pieces
1/2 cup yellow onion diced
1 cup thinly sliced brown mushrooms
3 tablespoons olive oil
1 pound lean ground beef 93/7
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1-1/2 teaspoons Italian seasoning
Salt and pepper
6 slices provolone cheese

US - Metric

Instructions

If using a grill, preheat to 525–550°F. If using an oven, preheat to 400°F. Set out 4 large sheets (2 feet in length each) of heavy-duty foil. Lightly grease with cooking spray.
Scrub potatoes clean and dry them—no need to peel Yukon golds. Cut the potatoes into bite-sized, 1/2-inch pieces. Cut the green pepper into bite-sized, 1-inch pieces (discard seeds and ribs). Finely dice the yellow onion. Thinly slice the mushrooms. Add all these veggies to a large bowl and add the olive oil and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to completely coat all the veggies, then evenly divide this mixture among the 4 pieces of prepared foil.
In that same bowl used for the veggies, add ground beef. Add Worcestershire sauce, ketchup, paprika, onion powder, garlic powder, cayenne pepper, Italian seasoning, and salt and pepper to taste (I add 1/2 teaspoon salt and pepper; add to preference). With your hands, knead the ingredients together until incorporated.
Divide the meat mixture evenly into 4 parts (just eyeball it) Coarsely crumble each portion of beef over the veggies in each foil packet. Completely seal the foil packets (if they aren’t completely sealed, they’ll leak out when they’re flipped), leaving some room for air circulation in each packet.
Grill: Place the packets in the middle of the grill and cook at high temperature for 10 minutes. Flip the foil packets and cook another 5–10 minutes or until veggies are tender. My grill at 525° takes 15 minutes. I like these best on the grill or campfire.
Oven: Place the packets on a large sheet pan lined with foil and bake for 28–38 minutes. (My oven takes 30 minutes.) If you check the packets and they aren’t quite done, they will need even longer because all the steam has escaped and they’ve cooled down. Avoid checking packets frequently and only check one at a time.
Campfire: Place the sealed packets very close to (or even directly on) a pile of hot coals. Start by cooking them for 5 minutes, flipping them over, and cooking another 5 minutes before giving a check.
Remove foil packs from heat and carefully open them (watch for the release of steam.) Immediately place 1 and 1/2 pieces of Provolone cheese on top and return the foil packet to the heat source for a few minutes to allow the cheese to melt on top (30 seconds to 1 minute in the oven, 1–2 minutes in closed hot grill, and let it melt on its own for campfire cooking (don’t put it back on the fire). Enjoy immediately!

Video

Notes

Storage: While you can make these packets a few hours in advance, if they’re made too far in advance, the potatoes will start to change texture and discolor. I don’t recommend freezing prepared (unbaked) packets.

Nutrition