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Philly Cheesesteak Foil Packs

Philly Cheesesteak Foil Packs make a fun campfire meal. These foil packs are loaded with veggies -- onion, peppers, potatoes, and mushrooms. On top of the veggies, we add seasoned and crumbled ground beef and finish everything off with gooey melted Provolone cheese.
Course Dinner
Cuisine American
Keyword Philly Cheesesteak Foil Packs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 large foil packs
Calories 465kcal
Author Chelsea, Recipe Inspired by: High Heels and Grills


  • Heavy Duty Foil & Cooking Spray


  • 2 large (heaping 2 cups; 11 oz.; 320g) Yukon Gold potatoes, chopped into bite-sized pieces
  • 1 large green pepper, chopped into bite-sized pieces
  • 1/2 cup (65g) yellow onion, diced
  • 1 cup (71g) thinly sliced brown mushrooms
  • 3 tablespoons (36g) olive oil
  • 1 pound (16 oz.) lean (93/7) ground beef
  • 1 tablespoon (17g) Worcestershire sauce
  • 2 tablespoons (38g) ketchup
  • 1/2 teaspoon EACH: paprika, onion powder, garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 and 1/2 teaspoons Italian seasoning
  • Fine sea salt and freshly cracked pepper
  • 6 slices Provolone cheese


  • GRILL/OVEN PREP: If using a grill: Preheat to 525-550 degrees F. If using an oven, preheat to 400 degrees F. Set out 4 large sheets (2 feet in length each) of heavy duty foil. Lightly grease with cooking spray.
  • VEGGIE PREP: Scrub the 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 3 tablespoons olive oil, and salt + pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to completely coat all the veggies and then evenly divide this mixture among the 4 pieces of prepared foil.
  • MEAT PREP: In that same bowl used for the veggies (less dishes!) add the pound of ground beef. Add the 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 (to taste). I add 1/2 teaspoon salt and pepper; add to personal preference. With your hands, knead the ingredients together until incorporated.
  • ADD MEAT TO FOIL PACKS: 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), making sure to leave some room for air circulation in each packet.
  • TO GRILL: Place the packets in the middle of the grill and cook at high temperature for 10 minutes. Flip the foil packets and cook for another 5-10 minutes or until veggies are tender. My grill at 525 degrees takes exactly 15 minutes. We like these best on the grill or campfire, but they can be baked.
    TO BAKE: Place the packets on a large sheet pan lined with foil. Place the packets on and bake for 28-38 minutes. (My oven takes exactly 30 minutes.) Remember, if you check your 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 the 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 for another 5 minutes before giving a check.
  • ADD CHEESE: Remove foil packs from heat and carefully open the packets (watch out for the release of steam.) Immediately place 1 and 1/2 pieces of Provolone cheese on top and then 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!



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.


Serving: 1serving | Calories: 465kcal | Carbohydrates: 25g | Protein: 36g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 439mg | Potassium: 1157mg | Fiber: 4g | Sugar: 6g | Vitamin A: 510IU | Vitamin C: 54mg | Calcium: 266mg | Iron: 5mg