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Philly Cheese Steak Foil Packet Dinners

Philly cheesesteak foil packet dinners with thin-sliced steak, peppers, onions, and mushrooms, all sealed for a steaming hot, melty provolone finish. Grilled in heavy-duty foil for easy cleanup and an all-in-one grilled dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

Foil packet Philly cheesesteak
  • 1.5 lb sirloin steak thinly sliced
  • 1 bell peppers sliced
  • 1 large onion sliced
  • 2 cup mushrooms sliced
  • 8 slice provolone cheese
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • salt to taste
  • pepper to taste
  • 4 sheet heavy-duty foil large sheets

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packets
  1. Divide the sirloin steak, bell peppers, onion, and mushrooms among 4 large sheets of heavy-duty foil, placing them in the center of each sheet.
  2. Drizzle each packet with the olive oil and Worcestershire sauce, distributing it over the steak and vegetables.
  3. Season each packet with garlic powder, salt, and pepper, then press the mix down lightly so it sits evenly for cooking.
  4. Top each packet with 2 slices of provolone cheese so it sits directly on top of the steak and vegetables.
  5. Fold the foil to seal tightly, crimping the edges so no steam escapes; the packets should look fully enclosed.
Grill and serve
  1. Grill the foil packets over medium heat for 18-20 minutes, flipping them halfway for even cooking and steaming.
  2. Carefully open the foil packets (watch for steam), then serve hot in hoagie rolls or as-is, with the cheese melted over the steak and vegetables.

Notes

For the best steam and melty cheese, seal the foil firmly with no gaps and keep the grill at steady medium heat. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet until hot and steamy. Freezing is not recommended because the steak and vegetables can lose texture. If you want a lower-sodium option, use reduced-sodium Worcestershire and season with salt last to taste.