Ingredients
Steak and Vegetables
- 1 lb ribeye steak, trimmed and thinly sliced
- 1 medium yellow onion, sliced
- 2 bell peppers (any color), sliced
Seasonings and Others
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pieces provolone cheese
Instructions
- Prepare Foil Packs: Cut 4 large rectangular pieces of foil and set them aside. In a large bowl, combine the ribeye steak slices, sliced onion, and bell peppers. Add the olive oil, Italian seasoning, salt, and black pepper. Toss thoroughly to coat all ingredients evenly with oil and spices.
- Assemble Packs: Divide the seasoned steak and vegetable mixture evenly among the four pieces of foil. Bring the ends of each foil piece together and fold over down the middle and along the sides tightly to create sealed foil packs.
- Store in Advance (Optional): If preparing for camp cooking, store the tightly sealed packs in a well-insulated cooler for up to 3-4 days. For longer storage, freeze the packs and fully thaw before cooking.
- Grill Cooking: Preheat grill to high heat, aiming for about 525°F. Place foil packs in the center of the grill and close the lid. Grill for 10 minutes, monitoring temperature to keep it below or around 525°F by opening lid if necessary. Carefully remove packs from grill. Open foil, place a slice of provolone on top of the cooked mixture, close foil, and return to grill for 1-2 minutes until cheese melts.
- Campfire Cooking: Position sealed foil packs directly over the campfire flames or on hot coals. Cook for 10 minutes. Remove carefully, open foil to check for tender veggies and cooked-through steak, then top with provolone cheese. Let the cheese melt from residual heat without placing back on fire.
- Baking Method: Preheat oven to 400°F. Set foil packs on a baking sheet and bake for 25-27 minutes. Remove from oven, open foil, place a slice of provolone cheese on each pack. Switch oven to broil and broil packs for 1-2 minutes until cheese is bubbly and melted.
- Rest and Serve: Allow steaks to rest inside the foil packs for 10-15 minutes to finish cooking and let juices redistribute. Serve directly from the packs with a fork or transfer to a plate. Optionally, add the contents to toasted hoagie rolls for classic sandwiches.
Notes
- Thinly slicing the ribeye steak ensures it cooks quickly and evenly inside the foil packs.
- The packs can be made ahead and frozen; just thaw them completely before cooking.
- Use any bell pepper color you prefer or a mix for more vibrant flavor and presentation.
- Be cautious when opening the foil packs after cooking, as hot steam will escape.
- Adding the provolone cheese after initial cooking helps prevent it from burning and ensures it melts perfectly.
- These foil packs are versatile – great for grilling, campfire cooking, or oven baking depending on your setup.
- Prep Time: 10 minutes
- Cook Time: 15-27 minutes depending on method
- Category: Main Course
- Method: Grilling
- Cuisine: American
