Fully seal the foil packets, but leave room for steam to circulate. Since these packets need to be flipped, you’ll want to make sure the seal is very tight so the juices don’t leak out.
Spray the Foil to keep veggies from sticking
Notes:
Make sure you prepare the ingredients at home, so that everything cooks perfectly.
Ground beef. 16 ounces (1 pound). Divide the pound evenly into 4 foil packs. Use lean ground beef to avoid greasy/messy packs. We recommend using 93/7 ground beef.
Yukon gold potatoes. The potatoes take the longest to cook. It’s important that they’re cut small so they will cook through in time. The potatoes need to be chopped into small bite-sized pieces, about 1/2-inch in size.
Yellow onion. Finely diced
Greenpepper. cut into one inch slices.
Mushrooms. Buy pre-sliced mushrooms.
Ingredients
2 large (heaping 2 cups; 11 oz.; 320g) Yukon Gold potatoes, chopped into bite-sized pieces
1 large green pepper, chopped into bite-sized pieces
GRILL/OVEN PREP: If using a grill: Preheat to 525-550 degrees F. If using an oven, preheat to 400 degrees F. Set out 4 large sheets (2 feet in length each) of heavyduty foil. Lightly grease with cooking spray.
VEGGIEPREP: Scrub the potatoes clean and dry them-- no need to peel Yukon golds. Cut the potatoes into bite-sized, 1/2-inch pieces. Cut the green pepper into bite-sized, 1-inch pieces (discard seeds and ribs). Finely dice the yellow onion. Thinly slice the mushrooms. Add all these veggies to a large bowl and add the 3 tablespoons olive oil, and salt + pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to completely coat all the veggies and then evenly divide this mixture among the 4 pieces of prepared foil.
MEATPREP: In that same bowl used for the veggies (less dishes!) add the pound of ground beef. Add the 1 tablespoon Worcestershire sauce, 2 tablespoons ketchup, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1-1/2 teaspoons Italian seasoning, salt and pepper (to taste). I add 1/2 teaspoon salt and pepper; add to personal preference. With your hands, knead the ingredients together until incorporated.
ADD MEAT TO FOIL PACKS: Divide the meat mixture evenly into 4 parts (just eyeball it) Coarsely crumble each portion of beef over the veggies in each foil packet. Completely seal the foil packets (if they aren't completely sealed, they'll leak out when they're flipped), making sure to leave some room for air circulation in each packet.
How To Seal Foil Packs
Tear off four strips of heavy-duty foil, each one about 2 feet long.
Divide the food mixture equally into the center of each foil piece.
To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
These Philly Cheesesteak Foil Packs are ready to cook!
TO GRILL: Place the packets in the middle of the grill and cook at high temperature for 10 minutes. Flip the foil packets and cook for another 5-10 minutes or until veggies are tender. My grill at 525 degrees takes exactly 15 minutes. We like these best on the grill or campfire, but they can be baked.
TO BAKE: Place the packets on a large sheet pan lined with foil. Place the packets on and bake for 28-38 minutes. (My oven takes exactly 30 minutes.) Remember, if you check your packets and they aren't quite done, they will need even longer because all the steam has escaped and they've cooled down. Avoid checking the packets frequently and only check one at a time.
CAMPFIRE: Place the sealed packets very close to (or even directly on) a pile of hot coals. Start by cooking them for 5 minutes, flipping them over, and cooking for another 5 minutes before giving a check.
ADDCHEESE: Remove foil packs from heat and carefully open the packets (watch out for the release of steam.) Immediately place 1 and 1/2 pieces of Provolone cheese on top and then return the foil packet to the heat source for a few minutes to allow the cheese to melt on top (30 seconds to 1 minute in the oven, 1-2 minutes in closed hot grill, and let it melt on its own for campfire cooking (don't put it back on the fire).
