Philly Cheesesteak Tin Foil Dinners
I know, I know. Major slacker here. I finally found some solid down time though and sat myself down to really write out all the recipes that people have been asking for. The first is from our camping trip the other weekend- Philly Cheesesteaks in tin foil!
Now, I don’t know about you, but the nicer the weather is, the less time I want to spend cooking. The weather’s warm, I don’t want to heat up the kitchen, etc etc. So, I’m down for any kind of quick meal that is simple and delicious! I saw the idea while glancing through Pinterest for dinner ideas and came across a lovely looking post from HighHeelsandGrills, but didn’t have a chance to actually look at their recipe. But it got the wheels turning.
I had a basic idea of what goes into Philly Cheesesteaks, so I threw together a quick recipe. Keeping in mind, while we were camping, we had limited options of how to cook other than a campfire, so that was how we did all of our cooking. The tin foil dinner idea was a winner and B was definitely onboard, so we went that route!
Some quick pearls of wisdom from our first experience cooking these tin foil dinners:
Pro tip #1: Don’t cook over a flaming fire when gently burning will do.
Upside was that our food cooked quickly. Downside, our food cooked very quickly and it was a…challenge to remove them from the grate. Not because they burned or anything, but man, fire makes it hard to nab those toasty packets!
Pro tip #2: If you do cook over a burning hot fire, double wrap these in foil.
We ended up having to grab these off the fire after a minute or two and wrap a second layer around them. In the end, I’m glad we did because it would have been a bit of an oozing mess if we hadn’t.
Pro Tip #3: Use more salt than you think you should.
I felt like I was over salting the crap out of these, but B insisted that tin foil dinners needed more salt than I thought. Now, I’m not afraid of salt, but I felt like it was going to be waaaay too salty. Nope! Turns out, that crazy amount of salt was just right.
Now, when I was a kid, we made tin foil dinners a lot when our family went camping. Branden and I never seemed to mind them, but they kind of fell out of favor with me over the years. Probably because I stopped going camping, so I had no reason to play around with them.
That’s all changing. These Philly Cheesesteaks were just so dang easy and filling that I have to experiment more. You can easily sub chicken or shrimp into this recipe, I’m sure, but we went tradition beef for this round!
Philly Cheesesteak Walkthrough
Remember how I said these were super easy? I wasn’t kidding, I promise!
First off, we made 4 tin foil packets, but your can easily adjust the size of your meals if you’re going to have other things with it. If this is your only part of the meal and you aren’t having anything else, then these should be about the right size for you!
Remember, double layer these packets, just in case.
Slice up your onion and peppers into nice, bitesized strips and your meat nice and thin. We used a cut of meat that was marked for carne asada but unsliced, so we had to do some work slicing ours thin enough. Alternatively, if your grocery store has a full service butcher counter, you can ask them to slice it into strips for you. Ours occasionally carries pre-sliced carne asada meat, so you can always ask them to do it to that or fajita sized strips and they should be able to help you there.
I put a little oil on the bottom of our foil packets so the veggies wouldn’t stick and it seemed to work fairly well. Lightly coat your tin foil with an oil or butter of your choice and then get to assembling!
I put the onions and peppers down first and seasoned them with salt, pepper, and garlic powder. Once those were all seasoned, I layered the meat over the top and repeated the seasoning process. Remember how I thought I was putting too much salt down? That’s why.
Also, don’t blindly trust that you know which side of the garlic container you’ve opened. I thought I had the non-scoopable side of the garlic container open, but nope! Dumped a big ol’ pile of garlic powder onto one of the packets and nearly panicked trying to de-garlic it. Luckily, it was the first packet of meat that I was doing, so I just gently patted the other meat strips onto my spill, but still.
I waited to put cheese on until after the meat was cooked. I don’t know if that’s right, but it seemed like I was less likely to end up with charred cheese that way. B carefully settled these tasty packets onto the fire grate and we let them cook about 5 minutes. Again, keep in mind: burning hot fire and flames. If you’re cooking over a lesser fire like sane people, I would bet 10 minutes would be about right.
Once they’re cooked, crack open the tops and put your provolone cheese into the packets to melt. We left them on the (now slightly burned down) fire while we did this, but you could pull them off the fire if you wanted.
Now that your cheese is all melted, simply open them up and eat or slide them into a sandwich and enjoy that way!
See? Nice and easy!
Minimal cleanup too, which is always another win in my book.
So, will we be making these again?
I loved how easy these were to throw together. If you really wanted to, you could prep your packets in advance and it would be even easier to get dinner going! They’re incredibly versatile and I am in love with the idea of tin foil dinners all over again.
B gave this recipe idea 2 big thumbs up so I know they’ll be rotating through as the summer continues. You could easily make these on the grill as well or in the oven, if you so chose!
What do you think? Is there a foil dinner that is a family favorite? I would love to hear it!
Let me know if you try these and give some love to the originator of our dinner idea here <3
Until next time,
- 1 lb strip steak sliced thin
- 1 onion
- 3 bell peppers
- Provolone Cheese
- Garlic powder
- Place 4 double layered sheets of tin foil on your counter/ prep surface and lightly oil/butter.
- Slice your onion and peppers into strips and divide among your tin foil sheets.
- Season vegetables with salt, pepper, and garlic.
- Thinly slice the meat, if not pre-sliced, and season liberally with salt, pepper, and garlic.
- Pinch the top of the tin foil together and roll to seal and then roll ends inward to seal.
- Place tin foil packets on the grill or over hot coals and cook for 10 minutes. If cooking in an oven, cook at 400*F for about 20 minutes.
- When cooked, remove from heat and place slices of provolone cheese on top and allow to melt. If using sandwich rolls, place a slice or two in the rolls as well before adding the cheesesteak filling.