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Philly Cheesesteak Potato Packets

  • Yield: 8 servings 1x


  • 8 medium-sized unpeeled russet potatoes, thinly sliced
  • 1/4 cup olive oil
  • Salt & pepper
  • 2 large onions, diced
  • 1 medium-sized green bell pepper, diced
  • 1 medium-sized red bell pepper, diced
  • 8 slices extra-lean deli roast beef, chopped
  • 8 ounces, shredded provolone or mozzarella cheese, divided


  1. Preheat oven to 400 F or start outdoor grill.
  2. Cut 8 12-inch squares of heavy-duty aluminum foil. Spray each with cooking spray or oil.
  3. In a large mixing bowl, toss potatoes, oil, pepper and salt.
  4. Mix in onions, peppers, roast beef and 1 cup cheese.
  5. Divide mixture among foil sheets and top each with remaining 1 cup of cheese.
  6. Fold foil packets into tents, leaving space up top so cheese doesn’t stick while cooking.
  7. Place directly on oven racks or grill grates.
  8. Bake/grill for about 50 minutes or until potatoes are fork tender.