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Philly Cheese Steak Foil Packet Dinners

Philly cheesesteak foil packet dinners with tender steak, peppers, onions, and mushrooms under melted provolone for a steaming hot all-in-one meal. These grilled foil packets cook fast, then you simply open and serve for easy cleanup.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Philly cheese steak foil packets
  • 1.5 lb sirloin steak
  • 2 bell peppers
  • 1 onion
  • 2 cup mushrooms
  • 8 provolone cheese Sliced (about 2 slices per packet).
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.25 tsp salt To taste; start with a small pinch per packet.
  • 0.25 tsp pepper To taste; freshly ground works best.
  • 1 heavy-duty foil 4 large sheets (foil packets).
  • 1 hoagie rolls Optional for serving.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Assemble the foil packets
  1. Divide the thinly sliced sirloin steak, sliced bell peppers, sliced onion, and sliced mushrooms evenly among 4 large sheets of heavy-duty foil.
  2. Drizzle 2 tablespoons olive oil and 2 tablespoons Worcestershire sauce over the ingredients on each foil sheet.
  3. Sprinkle garlic powder, salt, and pepper over each packet so the steak and vegetables are evenly seasoned.
  4. Top each foil packet with 2 slices provolone cheese.
  5. Fold the foil into sealed packets, pressing the seams shut so juices stay inside while grilling.
Grill and serve
  1. Grill the sealed packets over medium heat for 18-20 minutes, flipping halfway, until the steak is cooked and the vegetables are tender.
  2. Carefully open the foil packets (watch for steam) and serve the Philly cheesesteak mixture in hoagie rolls or as-is.

Notes

Pro tip: seal the foil tightly to prevent leaks—steam is what helps the steak stay juicy and the cheese melt. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a skillet over medium heat until hot. Freezing isn’t recommended because cheese texture can change. For a lower-fat option, use reduced-fat provolone and trim excess fat from the sirloin.