Ingredients
Equipment
Method
Assemble foil packets
- Divide the sirloin steak, bell peppers, onion, and mushrooms among 4 large sheets of heavy-duty foil.
- Drizzle each packet with olive oil and Worcestershire sauce, distributing it over the meat and vegetables.
- Season each packet with garlic powder, salt, and pepper.
- Top each packet with 2 slices of provolone cheese so it sits over the steak and vegetables.
- Fold foil into sealed packets, pressing edges to keep steam in during cooking.
Grill and finish
- Grill the packets over medium heat for 18-20 minutes, flipping halfway, until the steak is cooked and the filling is actively steaming.
- Carefully open the packets (steam will be hot) and serve in hoagie rolls or as-is.
Notes
For the most even cooking, slice the steak thin and keep the foil packets fairly flat so they heat through at the same rate. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat until hot and steaming. Freezing is not recommended because provolone and vegetables can soften after thawing. Dietary swap: use gluten-free Worcestershire sauce if needed (and serve on gluten-free hoagie rolls if preferred).
