Philly cheesesteaks have always been one of our go-to camping meals. Not only are they easy to make, but they are also incredibly easy to re-heat on travel days as a quick and filling hot meal.
Make the cheesesteak filling on the stovetop in your RV or on a camping griddle. Either way, it takes only minutes to make this classic hot sandwich.
I used to make double batches of the meat filling, with just the meat, peppers and onions. Then I would refrigerate the extra filling until a travel day.
On a travel day, I would scoop the filling into a foil packet and make sure the edges were sealed. About 45 minutes before our lunch stop, I would put the foil packet in our portable oven to start heating up.
See our YouTube video explaining our portable oven.
When we got to a rest stop or a place to eat lunch, I would then put the hot filling onto hoagie rolls, top with provolone cheese slices, wrap in foil and put back in the portable oven, which was already heated and would melt the cheese pretty quickly.
Putting the sandwiches in a low-wattage toaster oven would work, too.
This was one of my favorite meals to make when traveling because it was so hot and hearty and much better than hot dogs or cold sandwiches!
Our slow cooker buffalo chicken cheesesteaks recipe is another great variation of a classic cheesesteak sandwich!
Philly Cheesesteaks
Prep time: 7min
Cook: 15 min
Yields: 4 sandwiches
I honestly didn’t do the pressed garlic clove into the butter a lot of the time, but it does really add a lot of flavor!
Ingredients
- 12 oz ribeye, thinly sliced
- 1/2 sweet onion chopped
- 1/2 green bell pepper, chopped
- 4 hoagie rolls
- 8 slices provolone cheese
- 2 tablespoon butter, unsalted
- 1 clove garlic, pressed
- 1-2 teaspoons olive oil or avocado oil
- 1/2 teaspoon garlic powder
- Salt and pepper
Directions
Season thinly sliced meat with salt, garlic powder and black pepper.
Press one clove of garlic and mix it with the softened butter.
Add the butter to a hot skillet and sauté onions and peppers.
Remove the onions and peppers once they are soft and then add 1-2 teaspoons of olive oil or avocado oil to the pan.
Add the meat to the pan and brown the meat. Then add back in the onions and peppers.
Split into 4 sections in the pan.
Top each section with 2 slices of provolone cheese.
Once melted, pick up each section with a spatula and place on the bun.
These sandwiches are great served with air fryer French fries!
Save this recipe to Pinterest to remember for later!
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