Steak and Cheese Foil Packets for the Grill

I was introduced to foil packets a few weeks ago after seeing a friends recipe on-line. I needed something easy one night so I put it on the menu for that week! I thought I had died and went to heaven on so many levels. One because it was so easy. Two because it was a very fast clean up. Three because their was less dishes to take care of and four, you can personalize them for each family member! So I went on a mission, before grilling season is over I’m making one of these foil packet dinners a week. These Steak and Cheese Foil Packets are one of my absolute favorites. I consider it 21 Day Fix approved because I was able to measure them before I threw them on the grill.

I made four out of one pound of ground beef. I made one for my husband, one for my mother and two for myself, one for dinner and one for lunch the following day that had no potatoes in it. I measured them by filling the green container one and a half times with the onions, peppers and mushrooms. I filled the red one with the ground beef and filled the yellow one up with chopped potatoes (you can easily hold the potatoes if you want to skip the yellow container) Trust me when I say the one and a half green, one red and one yellow actually caused me to overeat a bit that night. I also forgot that 2% american cheese isn’t on the 21 Day blue container list, but provolone is so next time I’ll just use that. It’s so easy and it was so good. Don’t forget to label your packets so you know who’s is who! You can easily make these in the oven too. I see some easy dishes coming my way over the Winter months.

Steak and Cheese Foil Packets

Steak & Cheese Foil Packets
Prep time
Cook time
Total time
These Steak & Cheese Foil Packets are a great way to enjoy a Philly Cheese Steak on the healthy side by measuring the portions.
Serves: 4
  • 1 lb. of 85% lean ground beef
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • ½ orange pepper, chopped
  • 1 medium onion, chopped and sliced
  • 2 medium red potatoes, chopped
  • spray butter
  • Salt & Pepper
  • 4 slices of provolone cheese
  1. Light the grill and warm it to approx. 350-400F.
  2. Cut a piece of tinfoil to roughly 9/13 and spray with spray butter.
  3. Place the veggies, potatoes (or hold them) use ¼ of the ground beef and break it up over the pile of veggies spreading it evenly. Season with salt and pepper. Add a lot of salt because you loose a lot with the grease. Wrap.
  4. Cut another piece and rewrap in the opposite direction as the prior packet.
  5. Proceed with the remaining 3 packets.
  6. Spread the packets over the grill. Some can be on the top layer and some can be directly over the flame. Cover and cook for 10 min.
  7. Flip the packets and rotate the packets to different areas of the grill. For example if one was on the top layer, move it to directly over the flame. Cover and cook for 10 min.
  8. Flip the packets and rotate again. Cover and cook for 10 min.
  9. Remove packets. Open each one and place one piece of provolone cheese and loosely wrap it back up for 3 min to melt the cheese.
  10. Open and enjoy!



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