Philly Cheesesteaks in a Foil PacketSteven Raichlen
We’re excited to partner with Reynolds Wrap® for this sponsored recipe.
One of the most well-known regional sandwiches in the U.S. is Philadelphia’s cheesesteak—chopped or thinly sliced beefsteak griddled with onions, topped with melted cheese, and served on a hoagie roll. Invented in the 1930s by hot dog vendor Pat Olivieri, founder of Pat’s King of Steaks in South Philly, the sandwich has evolved over the years. You can order it with or without onions. Add bell peppers and mushrooms. Voice a preference for provolone, American cheese, or the jarred, cheese-like product known as “whiz.” Or recreate this iconic sandwich at home using ingredients found at most supermarkets.
It’s simple thanks to Reynolds Wrap® Non-Stick Foil. For best searing, lay the steak down in a single layer on the non-stick side of the foil which is the dull side. There’s no need to coat the foil with oil or cooking spray: The meat, vegetables, and even melted cheese will release easily after grilling. Use a thin-bladed spatula to move the sandwich filling to the bread or rolls, then simply throw the foil away for easy cleanup.
For meat, I prefer thinly sliced, well-marbled strip steak or rib-eyes. Some markets sell pre-sliced steaks that are 1/4-inch-thick. If not, purchase whole steaks, then partially freeze the meat to make slicing easier. Reynolds Wrap® Foil is high-quality and durable, making the foil my go-to on the grill and in the kitchen.
More Beef Recipes:
Philly Cheesesteaks in a Foil Packet
- Active Prep: 10 minutes
- Grill Time: 8 to 10 minutes
- Total Time: 18 minutes
- Yield: Serves 2, but can be multiplied as desired
- Method: Grilling in foil
- 12 ounces very thinly sliced strip steaks or rib-eyes, cut into bite-size pieces
- ½ red bell pepper, stemmed and seeded
- ½ green bell pepper, stemmed and seeded
- ½ cup thinly sliced mushrooms, cleaned and stemmed (6 to 8 mushrooms)
- ½ cup diced onion, about 1/4 of a large red or sweet white onion
- Coarse salt (kosher or sea) and freshly ground black pepper
- 4 tablespoons butter, softened, divided use
- 4 slices provolone cheese (each 1 ounce)
- 2 6-inch pieces French baguette, sliced through the side and opened like a book, or 2 hoagie rolls
- 1 16-inch-long pieces Reynolds Wrap® Non-Stick Foil
1: Set up your grill (charcoal or gas) for direct grilling and preheat to medium-high (400 degrees), leaving 1/3 fire-free as a safety zone.
2: Put half the steak in a single layer in the center of a 16-inch-long piece of Reynolds Wrap® Non-Stick Foil. Top with half the peppers, mushrooms, and onions. Season with salt and pepper. Place 1 tablespoon of butter on top of the meat and vegetables. Repeat for the remaining package.
3: Bring the long edges of the foil together and fold twice. Fold the short edges to completely enclose the meat and vegetables. Repeat for the remaining package. Transfer each foil packet to a rimmed baking sheet. Lightly butter the cut sides of the baguette or rolls with the remaining butter. Set aside.
4: Arrange the foil packets, seam-side up, on the grill grate over direct heat. Grill for 6 minutes. Protect your hands with grill gloves, then using tongs, turn the packets over and grill for 2 minutes more. Move the packets to the safety zone, seam side up. Carefully open the packets to reveal the meat and vegetables. (The emerging steam will be very hot.)
Top each with half the provolone, overlapping the slices. (There is no need to reseal the packets.) Cover the grill with the lid for 1 to 2 minutes to melt the cheese. Remove the lid, then grill the bread, cut sides down, 30 seconds to 1 minute. (The bread will toast quickly, so watch carefully.) Transfer the foil packets and the grilled bread to a rimmed baking sheet.
5: Using a wide spatula, carefully transfer the meat, vegetables, and cheese from each foil packet to the bottom side of a baguette. Serve immediately.