Ingredients
Equipment
Method
Build the foil packets
- Divide the sirloin steak, bell peppers, onion, and mushrooms evenly among 4 large sheets of heavy-duty foil.
- Drizzle the steak and vegetables on each foil sheet with olive oil and Worcestershire sauce.
- Season each packet with garlic powder, salt, and pepper.
- Top each packet with 2 slices of provolone cheese.
- Fold the foil tightly to seal into packets, pressing edges to prevent steam leaks.
Grill and serve
- Grill the sealed foil packets over medium heat for 18-20 minutes, flipping halfway, until the steak is cooked and the packet contents are steaming hot.
- Carefully open each packet and serve immediately in hoagie rolls or as-is.
Notes
For the best melt and juiciness, make sure the cheese sits on top inside the packet so it contacts the hot steak/vegetables. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently until hot. Freezing is not recommended because the vegetables can soften and the cheese texture may change. For a lower-carb swap, skip hoagie rolls and serve as a bowl over extra peppers and onions.
