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Philly Cheese Steak Foil Packet Dinners

Philly cheese steak foil packet dinners with tender steak, peppers, onions, and mushrooms steaming in sealed foil. Melted provolone drapes over the filling for a classic hot cheesesteak flavor with easy cleanup.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak and vegetables
  • 1.5 lb sirloin steak, thinly sliced
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 2 cup mushrooms, sliced
Seasoning and cheese
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 8 slice provolone cheese
  • 0.25 tsp Salt and pepper to taste Use to taste; include both salt and black pepper.
Foil
  • 4 heavy-duty foil 4 large sheets.
Serving option
  • 4 Hoagie rolls Optional, for serving.

Equipment

  • 1 sheet pan

Method
 

Assemble the packets
  1. Divide the thinly sliced steak, sliced bell peppers, sliced onion, and sliced mushrooms among 4 large sheets of heavy-duty foil. Spread into an even layer on each foil sheet.
  2. Drizzle each packet with olive oil and Worcestershire sauce. Add a steady drizzle so the filling looks glossy.
  3. Sprinkle garlic powder, salt, and pepper over each packet. Season until the top surfaces are visibly dusted.
  4. Top each packet with 2 slices of provolone cheese. Arrange the cheese so it covers the filling in a single layer.
  5. Fold the foil into sealed packets, pressing the seams closed to trap steam. Make sure there are no gaps along the edges.
Grill and serve
  1. Grill the packets over medium heat for 18-20 minutes, flipping halfway. You should see steam billowing from the edges when you open a seam slightly.
  2. Carefully open the packets and serve immediately. The filling should be piping hot with melted cheese stretching over the steak and vegetables.
  3. Serve the packet contents in hoagie rolls or as-is. If using rolls, fill while the cheese is melted and the vegetables are tender.

Notes

For best melting, seal packets tightly so steam doesn’t escape. Refrigerate leftovers in a covered container up to 3 days; reheat until hot in a covered skillet or microwave. Freezing is not recommended because the steak and vegetables can turn watery after thawing. For a lower-sodium option, use reduced-sodium Worcestershire and add salt in smaller amounts.