Introduction

Philly Cheesesteak Foil Packs are a delicious and easy way to enjoy the classic flavors of a cheesesteak in a convenient, no-mess meal. Packed with tender ribeye steak, sautéed veggies, and melted provolone cheese, these foil packs cook perfectly on the grill or in the oven.

Philly Cheesesteak Foil Packs Recipe - Recipe Image

Ingredients

1 pound ribeye steak, thinly sliced and cut into 2-inch pieces
1 large green bell pepper, sliced
4 ounces brown mushrooms, sliced
2 cups baby potatoes, quartered
½ yellow onion, diced
2 tablespoons olive oil
3 tablespoons Worcestershire sauce
Salt and pepper to taste
12 slices provolone cheese

Instructions

Step 1: Preheat your oven to 400°F or set your grill to 500-525°F.
Step 2: In a large bowl, toss together the ribeye steak, green bell pepper, mushrooms, baby potatoes, yellow onion, olive oil, Worcestershire sauce, salt, and pepper until everything is well coated.
Step 3: Divide the meat and vegetable mixture evenly among 6 sheets of aluminum foil. Fold in the sides and top of each sheet until sealed, forming individual packets.
Step 4: Place the foil packs on the oven rack or grill grates. Cook for 25-30 minutes until the steak is cooked through and the potatoes are tender. If using a grill, flip the packets halfway through cooking.
Step 5: Carefully open each foil pack and place 2 slices of provolone cheese on top of the contents. Return the packs to the oven or grill for 2 more minutes, or until the cheese has melted.
Step 6: Remove from heat, open the foil carefully to avoid steam, and serve immediately. Enjoy your Philly Cheesesteak Foil Packs!

Tips & Variations

For a spicier kick, add some sliced jalapeños or a dash of hot sauce to the veggie and steak mixture before sealing the packets.
Swap provolone for mozzarella or cheddar cheese to change up the flavor profile.
Using thinly sliced ribeye steak helps the meat cook quickly and stay tender inside the foil packets.
To make it gluten-free, double-check that your Worcestershire sauce is gluten-free or substitute with tamari.

Storage

Store any leftover foil pack contents in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in a skillet over medium heat until warmed through. Avoid microwaving in foil packets; transfer to a microwave-safe dish before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these foil packs ahead of time?

Yes, you can assemble the foil packs in advance and store them in the refrigerator for up to 24 hours before cooking. Just be sure to keep them well sealed and cook immediately after removing from the fridge.

Can I freeze the foil packs?

It’s best to freeze the cooked mixture without cheese. Store in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator before reheating and adding fresh cheese.

Philly Cheesesteak Foil Packs Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

These Philly Cheesesteak Foil Packs are a delicious and convenient meal combining tender ribeye steak, sautéed vegetables, and melted provolone cheese, all cooked to perfection in individual foil packets in the oven or on the grill. Perfect for an easy weeknight dinner or outdoor cookout, these foil packs lock in flavor and make clean-up a breeze.

Author: Elias
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

1 pound ribeye steak, thinly sliced and cut into 2 inch pieces
1 large green bell pepper, sliced
4 ounces brown mushrooms, sliced
2 cups baby potatoes, quartered
½ yellow onion, diced
12 slices provolone cheese

Seasonings and Oils

2 tablespoons olive oil
3 tablespoons Worcestershire sauce
Salt and pepper to taste

Instructions

Preheat Oven or Grill: Preheat your oven to 400 degrees Fahrenheit or set your grill to 500-525 degrees Fahrenheit to prepare for cooking the foil packs.
Prepare Vegetables and Steak: In a large bowl, combine the ribeye steak pieces, green bell pepper slices, brown mushrooms, baby potatoes, diced yellow onion, olive oil, Worcestershire sauce, salt, and pepper. Toss well to evenly coat all ingredients.
Form Foil Packs: Divide the meat and vegetable mixture evenly among 6 sheets of heavy-duty aluminum foil. Fold up the sides and seal the top securely to create individual packets.
Cook Foil Packs: Place the sealed foil packets on the prepared baking sheet or directly on the grill. Cook for 25 to 30 minutes, flipping the packets halfway through if using a grill, until the steak is fully cooked and potatoes are tender.
Add Cheese: Carefully open each foil packet and place 2 slices of provolone cheese on top of the cooked contents. Reseal the foil loosely and return to the oven or grill for an additional 2 minutes, or until the cheese has melted.
Serve and Enjoy: Remove the foil packs from heat, open carefully to avoid steam burns, and serve immediately while hot and cheesy.

Notes

Make sure to use heavy-duty aluminum foil to prevent leaks during cooking.
You can substitute ribeye steak with sirloin or another tender cut of beef if preferred.
These foil packs can be cooked entirely on the grill for a smoky flavor or fully in the oven for convenience.
Check doneness of potatoes with a fork before adding cheese to ensure they are tender.
Feel free to add additional seasonings like garlic powder or Italian herbs for extra flavor.

Keywords: Philly cheesesteak, foil pack, ribeye steak recipe, easy dinner, grilled foil packets, oven-baked steak, provolone cheese