This Campfire Philly Cheesesteak Sandwich is one of our most requested recipes for camping. It is SO EASY to make and is the perfect, hearty meal for the entire family! With just a bit of preparation you can have an amazing camping meal for your next trip.
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These authentic Philly Cheesesteak must haves are popular choices that can be found at the local grocery store:
- green pepper
- caramelized onions
- cheese whiz
- flank steak
- amoroso rolls
I love how this famous sandwich can be adapted into a camping recipe! It looks messy but trust me when I say that it’s totally worth it. When ready to eat, simply slice the loaf into “sandwich” sized servings.
We also love this traditional Philly Cheesesteak Sandwich, this delicious Camp Cooker Philly Cheesesteak and this easy Tinfoil Packet Philly Cheesesteak recipe.
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Our camp cooking essentials:
- 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! Or visit my how to use a pie iron post for tips.
- Foil Pie Plates make aluminum foil 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.
- We love these BBQ Cooking Gloves because they make handling campfire food a whole lot safer!
Full of delicious melty provolone cheese, this Campfire Philly Cheesesteak Sandwich is sure to be a hit with the whole family. This homemade philly cheesesteak is easily one of our favorite recipes!
Ingredients:
- one large loaf of french bread
- 1/4 cup garlic butter (I make my own using butter and garlic powder)
- 2 cups cooked, sliced onion and green bell pepper (I slice and cook this before camping and then just pack the cooked mixture into the cooler. Three sliced green bell peppers, one sliced onion, 2 Tbsp butter or olive oil and 1/4 cup oyster sauce. Saute over medium heat in a large skillet until the onion is opaque)
- 600g sliced roast beef (or flank steak)
- 500g provolone cheese, sliced (Mozzarella cheese would work too)
- Aluminum foil
How to make this campfire philly cheesesteak sandwich:
1. Start by cutting slices into the bread about 1.5 inches apart and not all the way through to the bottom using a sharp knife. Butter the insides of each slice.
2. Next drop a large spoonful of the veggie mixture into each cut. Hot peppers would also make a great option!
3. Then layer with roast beef and cheese.
4. Top each slice with extra cheese.
Tip: I like to spray the inside of the aluminum foil with non-stick cooking spray so that the ooey, gooey melty cheese doesn’t all stick to the inside of the packet.
5. Wrap the entire loaf in aluminum foil. You may need to use two layers to reach all the way around the sandwich. Place the package near the hot coals of a fire (but not IN the fire).
You want to heat the sandwich all the way through so that the cheese all melts and . This usually takes thirty minutes for us. Alternately you can put it in a bar-b-cue on low or in the oven to warm the ingredients all the way through.
6. To serve simply slice into individual philly cheesesteak sandwiches. I cut through the 1.5 inch section of bread leaving the filling intact between two slices of bread.
Just as good as a traditional philly cheesesteak, seriously!
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 freezer bags for flexible storage in small fridges and coolers.
- Plan meals that use similar ingredients to help make packing and planning easy. These Cheesy Vegetable Campfire Dip, Loaded Campfire Potatoes and Tinfoil Packet Nacho Dip recipes are some of our favorites.
- Use my blank printable meal plan or camping meal plans to help organize your next trip
Would you look at all of that melted cheese?! This easy philly cheesesteak recipe is next level delicious!
Tips for making tinfoil packets:
- Cut two pieces of aluminum foil large enough to cover the entire meal. Layer them one on top of the other. Optional: spray the interior with non-stick spray or line with parchment paper.
- Place recipe ingredients in the center. Bring up the longer edges of the foil and fold together. Grasp one end and roll it up, repeat with the other end.
- Alternatively foil pie plates may be used to cook foil packet meals. Simply place the recipe ingredients into the pie plate and cover with aluminum foil before cooking.
- For best results cook the foil packet on a grill over the open fire.
- Use caution when handling the foil packet as it can become hot while cooking.
I would love for you to check out my new blog, Campfire Foodie, where I’m sharing ALL of the camping recipes!!
This campfire philly cheesesteak sandwich is always a hit with the family! Check out our easy to download Camping Recipes eBook too!
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Campfire Philly Cheesesteak Sandwich
This yummy campfire philly cheesesteak sandwich recipe is perfect for camping! Simply wrap it in a tinfoil packet to make an easy camping meal in minutes.
Ingredients
- 1 large loaf of french bread
- 1/4 cup garlic butter
- 2 cups cooked, sliced onion and pepper mixture
- 600g sliced roast beef
- 500g provolone cheese, sliced
- Aluminum foil
Instructions
- Prepare onion and pepper mixture at home. Saute with 2 Tbsp butter and 1/4 cup oyster sauce. Pack in a container to take camping.
- Start by cutting slices into the bread about 1.5 inches apart and not all the way through to the bottom. Butter the insides of each slice.
- Drop a large scoop of the pepper mixture into each cut.
- Stuff with roast beef and cheese.
- Wrap in foil and place near the campfire coals to heat through until melty and golden.
- Slice the loaf into "sandwich" servings, cutting the bread all the way through, between your 1.5 inch slices from earlier.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 534Total Fat: 33gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 127mgSodium: 1737mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 42g
This tinfoil packet fajita recipe is absolutely delicious and perfect for camping!
I m going to have to try this one! Thanks for shraing!
Made the Philly cheese steak and what I would do different is slice the bread lengthwise and butter both sides and place all the ingredients across the bread and then wrap and heat. Also might be good to use a grate or something to get it off the coals as it got a little burnt on the bottom. Otherwise tasted great and was easy to make.
Thanks for the tip!
This looks delicious! How do you serve this? Cut it, pull apart……?
Is it messy to eat?
I cut it and serve on plates with a fork :)
How many does one loaf typically serve?
Six I would say :)
Why oyster sauce? Can I not use that? Will it lose flavor?
You can skip the oyster sauce and add a marinade of choice instead :)
We will be traveling over 1,400 miles for our camping trip here in a few weeks. Can this dish be made in advance, frozen, and then heated to serve?
Thanks!
I’m not sure, I think that the bread may get soggy… Happy travels!
Not sure how you can serve this the way its shown; seems like having every slice filled would make a huge mess out on the campsite. What I did to make this work was fill in every other slice; it made the loaf more a series tear-apart sandwiches. It took forever to heat up though, probably around 45 min if memory serves, but when it was done, it was all very well-contained and didn’t require utensils (of which there were a marked absence).
Made this at home in the oven. Terribly hard to eat even at home. I recommend either cutting straight down the middle like a traditional sandwich or doing what the other reviewer said and filling every other slice. Flavor was very good though!
Try slicing the bread between the filled areas. This creates individual sandwiches with a clean top & bottom to hold onto.
I was thinking the same thing, I would do every other slice so you can eat it like a sandwich when you pull it apart…
Fill every slice, but after it’s baked, slice it between the filled areas. This creates individual sandwiches with a clean top & bottom to hold onto.
You’re right, this is an impossible design to eat. The first time we tried it, it was a huge mess. The second time we filled every other slice and that worked out well, but as we were trying to stuff the slices we thought it would have been so much easier to just slice it lengthwise like a normal sandwich, put the filling in the middle and then slice portions after heating. You could slice in between the filled sections like some have suggested, but only if you left a large enough portion of bread between each filled slice. This tasted very good, but was a needlessly messy design.
We slice it between the filled sections for individual portions :)
That’s the first thing I thought when I saw the picture – how do you serve and eat this? Maybe it should have mentioned to slice through the bread between fillings. But that seems like it might take more skill with a knife than I possess. Where would you grip it to make the cuts? Wouldn’t it flatten out the bread as you cut it? What if you don’t cut it just right and the filling oozes through the thin spots? LOL! Hey, if it can go wrong it will with me! I agree that to fill it lengthwise would be easier and just as good. But it sure looks good for a pin the way it’s done here. It is a great idea and one I will try on our next camping trip.
I made individual ones with small rolls very tasty allergic to oyster sauce made with chilli mix
Yum!
Is there a way I can make this at home in my oven? if so, what temp and how long should I cook it?
Sure! I would say 350 for 30-45 minutes. Let me know how it works out!
This was a fantastic camping meal that got rave reviews from our friends and family. I doubled and made two loaves and it fed 8 plus there was enough for our teenage boys to have seconds. No left overs! My family loved it so much I’m making it again tonight at home. People are not understanding the idea to cut between the filled slices. My tip: include a picture of that final step! :)
YAY!! Thank you for sharing – totally doing that next time we make this recipe <3