This camp cooker philly cheesesteak recipe is absolutely delicious!
With summer planning in full swing I am already starting to get excited about all of the delicious camping food we have planned. This Campfire Philly Cheesesteak Sandwich recipe has been one of the most popular on the blog and a recipe that is universally loved by our family.
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So I decided to convert it into a camp cooker recipe with amazing results. Today I am super excited to share this yummy camp cooker philly cheesesteak recipe with you.
If you like a good philly cheesesteak then you are going to love this recipe! It’s a hardy, filling recipe that is perfect for camping.
I typically make a batch of our Tinfoil Packet Philly Cheesesteak and then use the leftovers for this camp cooker sandwich the next day. This makes the cooking time a lot shorter but today I will show you the whole process from start to finish.
Over the years I have experimented and tried out pretty much every camping tool known to woman. I love to cook and make delicious food while we are camping in the wilderness. Here are some of my favorite products to use while camping.
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Camp cooking essentials:
- Menu planning for camping is something that I always do to stay organized. Grab this free Meal Planner Printable to get started on your next trip.
- A Pie Iron Camp Cooker makes cooking over the open fire super easy. Check out these 20+ Pie Iron Recipe Ideas for tons of camp cooker inspiration!
- Foil Pie Plates make tinfoil packet meals even easier with the sturdy base that they provide.
- These Grilling Bags that I recently found are amazing! Simply add all of your ingredients to the bag at home then throw it on the campfire or grill when camping in the great outdoors. Avoid the grill bags with plastic windows, they melt (yikes!).
What you’ll need to make this camp cooker philly cheesesteak:
- 1 lb sirloin steak, cut into strips
- Red bell pepper, sliced
- Green bell pepper, sliced
- 1 yellow onion, sliced
- 1 Tbsp olive oil
- Salt & pepper
- 100 grams provolone cheese, sliced
- 10 slices of bread
- 1/4 cup butter, softened
- Camp cooker
- Place the first six ingredients into a tinfoil packet and cook for 30 minutes over the campfire or on the BBQ.
- Butter two pieces of bread on both sides.
- Layer bread in a camp cooker with 1/3 cup cheesesteak filling and one slice of cheese.
4. Close and latch camp cooker before cooking over a campfire for about 10 minutes.
Be sure to watch the cooker carefully so that your sandwiches doesn’t burn over the fire. I open the pie iron occasionally to check for doneness and flip from side to side often.
Tips for camping meal preparation:
- Prepare meals in advance at home whenever possible. Leave most of the mess at home where running water is more accessible and clean up is easier. Trust me on this one!
- Create “one pot” family style meals for quick dinners that don’t require a lot of thought.
- Use tinfoil packets, foil pie pans or camp cookers. These tools help to make clean up a breeze!
- Pack ingredients in 1 gallon size ziploc bags for flexible storage in small fridges and coolers.
- Plan meals that use similar ingredients to help make packing and planning easy.
Kitchen essentials for making the Philly Cheesesteak filling:
- I love using these non-stick T-fal Frying Pans for all of my sauteing.
- These silicone tongs are perfect for flipping and scooping the steak filling.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These grilling bags make clean up a breeze and these parchment paper bags are perfect for packaging.
Camping Food Tips:
Follow these tips to make sure that you have the right variety of foods packed for your next trip.
1.Use fresh food first.
Fresh foods like meats, fruit and vegetables should be eaten at the beginning of your trip. Don’t make the mistake of reserving these items as they are more likely to spoil, wasting money and leaving you with less food to consume. These foods have been know to go off during our camping trips so it’s best to eat them first.
2. Use frozen foods next.
Frozen foods are great for packing while camping. They can be used as additional ice packs in coolers and consumed at a later date as they defrost. Meals should stay in the cooler or refrigerator until ready to be eaten. Be especially mindful of frozen meats that can spoil easily. It’s best to eat fresh and frozen foods before moving on to non-perishable items.
3. Finally, use non-perishable items.
Once the fresh and frozen foods that you have packed are eaten, start to use up your non-perishable items. Non-perishables can include things like: crackers, popcorn, rice, pasta and canned goods.
4. Keep snacks on hand.
Packing a wide variety of snacks is always a good idea. Depending on the activities that you are doing while camping, you may need the extra calorie consumption. Or if your other foods spoil, you have something else to rely on. We like to pack: sunflower seeds, nuts, protein bars and beef jerky.
If you love this easy camp cooker recipe, please give it a five star review and help me share it on Facebook and Pinterest!
Serving Size: 1
Amount Per Serving: Calories: 574Total Fat: 31gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 74mgSodium: 908mgCarbohydrates: 48gFiber: 3gSugar: 5gProtein: 26g