Buffalo Cheesesteak Foil Packs
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The easiest way to make homemade cheesesteaks is in foil packs on the grill or in the oven. Add buffalo sauce to this quick & easy recipe for a kick of spice & flavor! Start to finish, this delicious meal is completed in just 20 minutes!
Today’s post is sponsored by my friends at the California Beef Council!
You all know that I love adding buffalo sauce to just about everything! Cornbread Chili Pie, yup, I added buffalo sauce to that! Buffalo Cheeseburger Macaroni, it’s like homemade Hamburger Helper, but so much better! And now, cheesesteaks with buffalo sauce!
Yes, it may not be a traditional Philly Cheesesteak, (I know my Philly friends are very serious about their cheesesteaks!) but it’s a super fun spin on the cheesesteak that you can easily make in under 20 minutes!
I love using foil packs because you can cook them on the grill or in the oven at home. You can also pack them up and take them camping or to a tailgate!
I talked to my friend Marcus D, host of the Feed Me! Podcast, about my love of foil packs, as well as how I got started in the food blogging world & of course my obsession with buffalo sauce! You can listen to this fun episode of the podcast online now!
I used skirt steak in this recipe because it’s an affordable cut of meat and it cooks quickly. I made four foil packs, but you can easy double the recipe or triple it if you’re taking these foil packs to a tailgate and need to easily feed a dozen people!
Simply prep the foil packs, wrap them up tightly, then toss them in the refrigerator for up to 48 hours. When you’re ready to cook them, toss them on a grill or over a campfire for 10 minutes. Toss some cheese in the foil packs and cook for an extra 2-3 minutes to get the cheese nice and melty!
Remove the foil packs from the grill and eat the cheesesteak right out of the foil for a low carb and keto approved meal.
For a more traditional cheesesteak, transfer the foil pack ingredients into a hoagie roll to make a sandwich. Both versions are totally delicious and sure to be a hit with friends and family!
How to make Cheesesteak Foil Packs
- In a large bowl, combine skirt steak, sliced against the grain, sliced bell peppers and onions. Add minced garlic and buffalo sauce, toss to combine.
- Transfer the steak mixture to four foil packs, fold the foil packs up and over the steak.
- Grill the foil packs for 10 minutes on a grill over medium-high heat.
- Use a heat-resistant glove (such as an Ove Glove, my personal favorite!) and open the foil packets.
- Add shredded cheddar cheese and blue cheese crumbles to each of the foil packs.
- Close the grill and continue cooking for 2-3 minutes, or until the cheese is melted.
- Remove from the grill and serve out of the foil packs or transfer to a hoagie roll to eat as a sandwich.
How to make foil packs in the oven
Place the foil packs on a baking sheet and into a preheated 400°F oven. Cook for 10 minutes. Remove from the oven, open the foil packs and top with the cheese.
Place the foil packs back in the oven for 2-3 minutes, or until the cheese is melted.
Are cheesesteak foil packs low carb?
Yes! These cheesesteak foil packs are only 4 carbs per serving when served right out of the foil pack.
When served out of the foil pack instead of in hoagie rolls, they’re also gluten free. Always make sure to check the label on the buffalo sauce to make sure it’s gluten free. Frank’s Red Hot, my preferred brand of buffalo sauce, is gluten free.
These foil packs are also loaded with protein at 36 grams per serving and low in calories, at only 364 calories per serving.
Can you prep foil packs ahead of time?
Yes, these foil packs can be prepped up to 48 hours before cooking. Store them in the refrigerator until ready to cook.
What cut of beef is used for Philly Cheesesteaks?
Traditional Philly Cheesesteaks are made with very thinly sliced rib eye. For this recipe, I used skirt steak, as it’s an affordable cut of meat, great on the grill and can be easily sliced at home.
Flank steak can also be used for this recipe if skirt steak cannot be found. For both skirt steak and flank steak, it’s important to slice the steak against the grain to keep the meat tender.
What kind of cheese is used on a Philly Cheesesteak?
A traditional Philly cheesesteak is served with melted cheese, either American cheese or provolone and/or Cheez Whiz. Since I made this cheesesteak with buffalo sauce, I decided to switch up the cheeses and use both blue cheese and cheddar cheese. I shredded the cheddar cheese, but cheese slices can also be used for an even layer of cheesy goodness!
If you’re all about the Cheez Whiz on your cheese steak, go on with your bad self and spray that canned cheese right on top!
For a spicier spin on the sandwich, use jalapeno cheddar cheese on top and add some fresh sliced jalapenos to the foil pack with the bell peppers. At the Philadelphia Phillies baseball game, this sandwich is called a “Heater” and is a spicy variation of the Philly Cheesesteak.
What goes with Philly Cheesesteaks?
French fries, onion rings, chips or potato salad are all great sides to serve with cheesesteaks. Try these Buffalo Cheesesteak sandwiches with one of these delicious buffalo sauce side dishes!
- Buffalo Potato Salad – traditional potato salad with a buffalo style spin!
- Stovetop Buffalo Queso Dip – forget Cheez Whiz and top your cheesesteak with Buffalo Queso instead! It’s basically a kicked up, homemade version of cheese sauce and it’s SO GOOD!
- Baked Buffalo Pickle Chips – instead of potato chips, try pickle chips on the side of your cheesesteak!
Next time you’re in the kitchen cooking, tune into iHeartRadio and listen to the entire first season of the Feed Me Podcast! And be sure to tune in each week for a new episode of season 2!
For more great beef recipes, check out these 5 favorites!
- Slow Cooker Beef Barbacoa
- Instant Pot Beef Ragu
- Slow Cooker Tri Tip French Dip Sandwich
- Easy Ground Beef Taco Ring
- Italian Meatloaf
Made this recipe and loved it? Be sure to rate it 5 stars below!
Buffalo Cheesesteak Foil Packs
- 1 lb skirt steak, sliced against the grain into strips
- ½ onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- ¼ cup buffalo sauce
- 1 cup cheddar cheese, shredded
- ½ cup blue cheese, crumbles
- 4 hoagie rolls
- Preheat grill to medium-high heat.
- In a large bowl, toss the skirt steak, onion and bell pepper with the minced garlic and buffalo sauce.
- Transfer the steak mixture to four foil packs.
- Fold the foil packs up and over the steak, then place on the grill for 10 minutes.
- Open the foil packs on the grill and top each with cheddar cheese and blue cheese.
- Close the grill and cook for an additional 2-3 minutes.
- Remove from the grill and serve right out of the packets for a low carb dinner or transfer the steak mixture into hoagie rolls for a more traditional cheesesteak.
- Nutritional information provided does not include the optional hoagie rolls.
- If skirt steak cannot be found, flank steak can be used instead.
- These foil packs can be prepped ahead of time and stored in the refrigerator for up to 48 hours before cooking.
- To make these foil packs in the oven, place them on a baking sheet and into a 400°F oven for 10 minutes. Remove from the oven, open the foil packs and top with the cheese. Place back into the oven for 2-3 minutes, or until the cheese is melted.
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