These Campfire Philly Cheesesteak Sandwiches are a delicious and hearty take on the classic Philly cheesesteak, made even better by the smoky flavor of campfire cooking.

Tender slices of beef are cooked with onions, bell peppers, and melted cheese, all stuffed into a soft hoagie roll.

Whether you’re cooking over an open fire while camping or grilling at home, these sandwiches are a perfect outdoor meal that everyone will love.

Why You’ll Love This Recipe

These Campfire Philly Cheesesteak Sandwiches are packed with flavor and are incredibly easy to make over the campfire or grill.

The combination of savory beef, sautéed onions, and melted cheese makes for a mouthwatering sandwich, while the campfire adds a unique smoky flavor that elevates the entire dish.

They’re perfect for an outdoor gathering or as a filling, satisfying dinner after a long day of hiking or camping.

Ingredients:

1 lb ribeye or flank steak, thinly sliced
1 onion, thinly sliced
1 bell pepper, thinly sliced
4 hoagie rolls or sandwich rolls
4 slices provolone cheese (or American cheese)
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper, to taste
Optional: 1 tablespoon Worcestershire sauce or soy sauce (for added flavor)
Aluminum foil (if cooking over a campfire)

Step-by-Step Instructions:

Prepare the Beef and Vegetables: Slice the beef into thin strips against the grain. Slice the onion and bell pepper into thin strips.
Cook the Beef and Vegetables:
- Campfire Method: Heat a cast-iron skillet or a heavy-duty pan over the campfire or grill. Add the olive oil and butter. Once the butter melts, add the sliced onions and bell peppers. Cook for 3-4 minutes until softened and slightly caramelized.
- Add the sliced beef to the pan, season with salt and pepper, and cook for an additional 3-4 minutes until the beef is browned and cooked through. If you’re using Worcestershire sauce or soy sauce, add it now for extra flavor. Mix everything together until well combined.
Toast the Rolls: While the beef and veggies are cooking, toast the hoagie rolls. You can place them on the grill or campfire grate, cut side down, until lightly golden and crispy.
Assemble the Sandwiches: Once the beef and vegetables are cooked, divide the mixture among the toasted hoagie rolls. Top each sandwich with a slice of provolone cheese, then wrap the sandwiches in foil.
Melt the Cheese:
- Campfire Method: Place the foil-wrapped sandwiches back on the grill or campfire for 2-3 minutes, or until the cheese is melted and gooey.
Serve: Unwrap the sandwiches, slice them in half, and serve hot. These Philly cheesesteak sandwiches are perfect on their own or served with chips, a side salad, or grilled vegetables.

Expert Tips for the Recipe:

Beef Options: Ribeye is the traditional choice for Philly cheesesteaks due to its tenderness and flavor, but you can also use flank steak or skirt steak if that’s what you have on hand.
Cheese Options: Provolone is classic, but you can also use American cheese or even cheese whiz for a more authentic cheesesteak experience.
Make-Ahead: You can prep the beef and veggies ahead of time, storing them in a container in the fridge until you’re ready to cook. This will save time when you’re cooking outdoors.
Smoky Flavor: For an added smoky flavor, you can grill the beef and veggies on the campfire grate or over charcoal instead of using a skillet.