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Philly Cheese Steak Foil Packet Dinners

Philly cheesesteak foil packet dinners with thinly sliced steak, onions, peppers, and mushrooms cooked until tender and topped with melted provolone. Sealed foil packets make an all-in-one grilled dinner with steaming hot cheese for easy cleanup.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packets
  1. Divide the thinly sliced sirloin steak, sliced bell peppers, sliced onion, and sliced mushrooms among 4 large sheets of heavy-duty foil.
  2. Drizzle each packet with 2 tablespoons olive oil and 2 tablespoons Worcestershire sauce, distributing evenly over the fillings.
  3. Season each packet with garlic powder, salt, and pepper to taste.
  4. Top each packet with 2 slices provolone cheese so the cheese sits directly on the steak and vegetables.
  5. Fold the foil into sealed packets, crimping the edges tightly to keep steam inside.
Grill and serve
  1. Grill the foil packets over medium heat for 18-20 minutes, flipping halfway so the fillings cook evenly.
  2. Carefully open the packets and serve the steaming hot Philly cheesesteak fillings in hoagie rolls or as-is.

Notes

Pro tip: crimp the foil edges firmly to prevent leaks—steam helps the steak stay juicy and the cheese fully melt. Refrigerate leftovers in a sealed container up to 3 days; reheat until hot. Freezing is not recommended because the melted cheese and steak texture can change. For a lighter option, use reduced-fat provolone cheese and trim visible fat from the steak.