Campfire Philly Cheesesteaks

Ingredients

• 1.5 lb Ribeye or sirloin steak, very thinly sliced
• 1 tbsp Neutral oil
• 1 large Yellow onion, thinly sliced
• 1 Green bell pepper, thinly sliced
• 3/4 tsp Kosher salt, divided
• 1/2 tsp Black pepper
• 1 tsp Worcestershire sauce
• 8 slices Provolone cheese slices
• 4 Hoagie rolls
• 2 tbsp Butter

Instructions

1. Heat a large cast-iron skillet over medium campfire or camp stove heat.
2. Add neutral oil. Add onion and bell pepper. Season with approximately half the salt.
3. Cook 8–10 minutes until softened and browned around the edges.
4. Push vegetables to one side of the skillet or temporarily transfer them to a plate.
5. Increase heat to medium-high. Add thinly sliced beef. Season with remaining salt and black pepper.
6. Cook quickly, using a spatula to separate and turn the slices. Once the beef is browned, add Worcestershire sauce.
7. Return vegetables and toss together.
8. Divide mixture into four piles in the skillet. Top each pile with two slices of provolone.
9. Cover briefly with a lid or foil until cheese melts.
10. Butter the inside of the hoagie rolls. Toast lightly in the skillet or on the grill.
11. Fill each roll generously with the beef, peppers, onions, and melted cheese.

Nutrition

Chef's Notes

BEEF: Very thin beef is essential. Partially freezing the steak at home for approximately 20–30 minutes makes it easier to slice thinly. PEPPERS: Bell peppers are common in cheesesteak variations, though they are optional if a more traditional version is desired.

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