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Philly Cheese Steak Foil Packet Dinners

Philly cheesesteak foil packet dinners with tender steak, peppers, onions, mushrooms, and melted provolone that steams inside sealed foil. These all-in-one grilled packets are easy cleanup and deliver melty, hot layers in about 40 minutes.
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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: 820
Ingredients Method Notes

Ingredients
  

Steak mixture
  • 1.5 lb sirloin steak, thinly sliced
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 2 cup mushrooms, sliced
  • 8 provolone cheese Use 8 slices total.
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.25 tsp Salt and pepper to taste Season to taste.
  • 4 heavy-duty foil sheets You’ll need 4 large sheets.
  • 1 hoagie rolls for serving (optional) Optional for serving.

Method
 

Assemble the foil packets
  1. Divide the thinly sliced sirloin steak, bell peppers, onion, and mushrooms among 4 large heavy-duty foil sheets so the fillings form even piles. Make sure each foil packet has a mix of steak and vegetables (for consistent cooking).
  2. Drizzle each packet with olive oil and Worcestershire sauce, distributing it over the steak and vegetables. The fillings should look glossy and lightly coated.
  3. Season each packet with garlic powder, salt, and pepper to taste. Use a light, even dusting so the seasoning reaches every corner of the packet.
  4. Top each packet with 2 slices provolone cheese. Position the cheese so it covers the top layer for maximum melt.
  5. Fold the foil into sealed packets, crimping tightly along the edges to prevent leaks. Press the seams together so steam stays trapped inside.
Grill and serve
  1. Grill the foil packets over medium heat for 18-20 minutes, flipping halfway. You should see steam building inside and the cheese beginning to melt through the foil (visual cue: shimmering, softened cheese).
  2. Carefully open the packets and serve immediately in hoagie rolls or as-is. The cheese should be fully melted and the steak should be hot and steamy (visual cue: bubbling melted cheese and visible steam).

Notes

Pro tip: crimp the foil seams very tightly so the packets stay sealed—steam helps tenderize the steak and melt the provolone evenly. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because the peppers and mushrooms can soften too much. For a lighter option, use part-skim provolone and trim visible fat from the sirloin.