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Philly Cheese Steak Foil Packet Dinners

Philly cheesesteak foil packet dinners filled with thin-sliced sirloin, peppers, onions, and mushrooms, then sealed and grilled until everything is steaming hot. Melted provolone clings to the meat and vegetables for a classic Philly-style bite with easy cleanup.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720

Ingredients
  

Sirloin steak mixture
  • 1.5 lb sirloin steak, thinly sliced
  • 1 bell peppers, sliced
  • 1 onion, sliced
  • 2 cup mushrooms, sliced
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.25 Salt and pepper to taste
Cheese and packet setup
  • 8 slice provolone cheese
  • 4 large sheets heavy-duty foil
  • 1 hoagie rolls optional for serving

Equipment

  • 1 sheet pan

Method
 

Assemble foil packets
  1. Divide the sirloin steak, bell peppers, onion, and mushrooms among 4 large sheets of heavy-duty foil.
  2. Drizzle each packet with olive oil and Worcestershire sauce, distributing it over the meat and vegetables.
  3. Season each packet with garlic powder, salt, and pepper.
  4. Top each packet with 2 slices of provolone cheese so it sits over the steak and vegetables.
  5. Fold foil into sealed packets, pressing edges to keep steam in during cooking.
Grill and finish
  1. Grill the packets over medium heat for 18-20 minutes, flipping halfway, until the steak is cooked and the filling is actively steaming.
  2. 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).