Philly Cheesesteak Foil Packs for Supper

Philly Cheesesteak Foil Packs are a fun campfire meal loaded with onion, peppers, potatoes, and mushrooms, topped with ground beef and melted Provolone cheese.

Philly Cheesesteak Foil Packs

We camp as often as we can in the summer—it’s one of a reliable family activities. My husband packs and loads the car while I prep meals and snacks (like these Oatmeal Energy Balls).

Our go-to campfire meals are Foil Pack French Dip Sandwiches and Tin Foil Sausage and Veggies, but I wanted to switch things up. Since Philly Cheesesteak Pasta is a family favorite, I turned those flavors into foil packs—and they’ve been a total hit!

They’re flavorful, filling, and pick up the best smoky flavor over the fire. No campfire? They also work great on the grill or in the oven.

Ingredients

• Ground beef. Go with lean ground beef (93/7) so the packs aren’t too greasy.
• Yukon gold potatoes. Cut into small 1/2-inch pieces so they cook faster. No need to peel—Yukon skins are soft and tasty.
• Yellow onion. Finely chop so the flavor spreads through the whole pack.
• Green pepper. Cut into small 1-inch pieces. Slice into strips, then cut each strip into 3 chunks.
• Mushrooms. Buy pre-sliced to save time. If using whole ones, slice them into thin 1/4-inch pieces.

Philly Cheesesteak Foil Pack Tips

• Tightly close the foil packs, but leave a little space inside for steam. Since you’ll flip them, make sure they’re sealed well so nothing leaks out.
• Use just one layer of foil—doubling it can mess with the cook time and heat.
• Spray the foil so veggies (especially onions) don’t stick.
• Let packs cool for a few minutes, then taste and add more salt or pepper if needed.
• Pick heavy-duty foil—it’s thicker, stronger, and won’t rip as easily.
• Grill over a hot burner (525–550°F). They’ll cook fast—around 15 minutes depending on the size of the veggies and meat.

Campfire Cooking Tips

• Campfire cooking can be different each time depending on how hot the coals are and the weather. The foil packs might cook in 10 minutes or take up to 20–30 minutes.
• Set the packs right next to or on top of the hot coals. Cook for 5 minutes, flip, then cook 5 more minutes before checking if they’re done.
• Only open one pack at a time—every time you open one, steam escapes and cooking takes longer. Check a different pack each time instead of the same one.

Philly Cheesesteak Foil Pack Variation Ideas

• Swap out Provolone cheese for a sharp or extra-sharp Cheddar cheese
• Instead of using ground beef, use 1 pound of sliced smoked sausage (turkey, beef, pork, or chicken).
• Slightly reduce or omit the cayenne pepper if you’re not a fan of spiciness.
• For dairy-free foil packs, leave off the cheese and serve with additional ketchup instead (sounds weird, but if you love ketchup, it works here).
• Replace Yukon golds with Russets (peel first) or red potatoes (unpeeled).

Quick Tip

How To Seal Foil Packs

1. Tear off four strips of heavy-duty foil, each one about 2 feet long.
2. Divide the food mixture equally into the center of each foil piece.
3. To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
4. These Philly Cheesesteak Foil Packs are ready to cook!
   
   

   More Campfire Favorites

   • Tin Foil Jambalaya with instant rice
   • Pesto and Sausage with sun-dried tomatoes
   • Baked Potato Foil Packs with cheese, bacon, and chives
   • Salsa Verde Chicken & Rice with cream cheese
   • Garlic Butter Sausage & Veggies with sweet corn