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–+ servings

Philly Cheesesteak Foil Packets {with Gluten and Dairy-Free Options}

These philly cheesesteak foil packet dinners are filled with savory shaved beef, onions, bell peppers, and mushrooms over a bed of tender potatoes and topped with melted Provolone cheese. They're super easy to make and cook perfectly in hot campfire coals. Philly cheesesteak foil packets can also be cooked in an indoor oven, and gluten and dairy-free modifications are included in the recipe.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Pound Shaved Beef
  • 4 Slices Provolone Cheese (use vegan for dairy-free)
  • 2 Large Yukon Gold Potatoes
  • 1 Large Green Bell Pepper (diced into bite-sized pieces)
  • 1 Medium Yellow Onion (diced)
  • 1 Cup Sliced Mushrooms
  • 3 TBSP Olive Oil
  • 1 TBSP Worcestershire Sauce (check for gluten-free, if needed)
  • 2 TBSP Ketchup
  • 1½ tsp Italian Seasoning
  • ½ tsp Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Salt (divided)
  • ½ tsp Pepper (divided)

Equipment

  • Aluminum foil - Heavy duty foil works best to avoid rips and tears when flipping the packets with tongs.
  • Large mixing bowl (3-Qt or larger) and spoon
  • Heat-Resistant Gloves
  • Long-handled tongs
  • Knife and Cutting Board

Method
 

Prep At Home Before Camping:
  1. Dice the green bell pepper and onion. Store in a Ziplock bag in the fridge or camping cooler for up to 3 days.
  2. Combine the Worcestershire sauce and ketchup in a small, travel-sized container and store in the fridge or camping cooler.
  3. Combine the paprika, garlic powder, Italian seasoning, ¼ tsp salt, and ¼ tsp pepper in a small bag or container.
  4. Combine the olive oil, ¼ tsp salt, and ¼ tsp pepper in a small, leakproof travel-sized container.
To Cook While Camping:
  1. Cut the potatoes into bite-sized pieces. Note: Don't cut the potatoes ahead of time, otherwise they'll turn brown.
  2. Add the potatoes, diced pepper and onion, and mushrooms to a large bowl, then add the olive oil, salt, and pepper. Mix well to completely coat the veggies.
  3. For four foil packets, cut eight 20-inch (approx) pieces of aluminum foil and place two pieces in a "+" pattern. 
  4. Equally divide the veggies among four pieces of foil.
  5. Place the pound of shaved beef, Worcestershire sauce, ketchup, paprika, garlic powder, Italian seasoning, salt, and pepper into the same bowl used for the veggies. Use a mixing spoon to break up the beef and mix in the seasonings well.
  6. Divide the meat mixture evenly on top of the potatoes in each of the four foil packets.
  7. Seal each foil packet by bringing the long ends of the foil together and folding them over until the seal is close to the food. Then, fold the sides of the packet and crease them multiple times, creating a completely sealed packet. Use the second piece of foil to wrap the packet again in the opposite direction to keep juices in and campfire ashes out. Repeat this procedure for each of the packets.
  8. Place sealed packets over hot embers in a campfire or fire pit. The packets should be close to, but NOT directly touching the fire to avoid burning.
  9. Cook for approximately 30-40 mins, turning and rotating packets every 10 minutes for even cooking.
  10. After cooking, let the packets rest for 5 minutes then carefully open them and top with slices of Provolone cheese. Loosely re-seal the packets for a few minutes to melt the cheese. Enjoy!

Notes

Grill or Indoor Oven Instructions: Preheat grill or oven to 400 degrees (medium-high heat). Cook foil packets for approximately 30 - 35 minutes, flipping packets halfway through the cooking time. 

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