Camp Griddle Philly-Style Steak and Onion Sandwiches with Melted Provolone
Heat a griddle over a camp stove or fire grate to medium-high. Cook sliced onions and peppers for 10 minutes, sear thin-sliced sirloin for 4 to 5 minutes until no pink remains (145°F), then chop it together with the veggies. Top with provolone, melt under a lid for 1 minute, and pile into toasted rolls. Total time is about 40 minutes.
This is the sandwich to cook when everyone is hungry and you want one flat surface doing all the work. Thin steak, sweet onions and melty cheese all come together on the griddle in under 30 minutes of cooking.
The trick is slicing the steak thin before the trip. Freeze it flat in a bag at home and it rides in the cooler as an ice pack, then thaws by dinner. At camp, you just cook, chop and pile it on a roll.
Camp Griddle Philly-Style Steak and Onion Sandwiches with Melted Provolone
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-high griddle
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- Two burners
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- Large flat-top griddle
- 2 metal spatulas
- Large pot lid or foil
- Tongs
- Mixing bowl
- Cutting board and knife
- Camp stove or grill grate over fire
Steps
-
Heat the griddle
Set the griddle over a stove or fire grate on medium-high heat. Let it warm for 5 minutes, then brush on 1 tablespoon of oil.
-
Cook onions and peppers
Add the onions, pepper and mushrooms with a big pinch of salt. Cook, stirring often, for 8 to 10 minutes until soft and browned at the edges. Push them to a cooler edge of the griddle.
-
Season the steak
Toss the sliced steak in a bowl with the garlic powder, 1 teaspoon pepper and a pinch of salt. Do this right before cooking, and keep the bowl away from ready-to-eat food.
-
Sear the steak
Oil a clear section of the griddle with the remaining 2 tablespoons oil. Spread the steak in a thin layer and cook in two batches, 2 to 3 minutes per side. It's done when no pink remains and it reaches at least 145°F.
-
Chop and combine
Use two metal spatulas to chop the steak into small pieces. Mix it with the onions and peppers and splash on the Worcestershire. Form four mounds.
-
Melt the cheese
Lay two slices of provolone over each mound. Cover with a large pot lid or foil tent for about 1 minute until melted.
-
Toast the rolls
Spread butter on the cut sides of the rolls. Toast them cut-side down on a cooler part of the griddle for 1 minute until golden.
-
Fill and serve
Slide a spatula under each cheesy mound and scoop it into a roll. Serve hot, with napkins.
Trail Notes
Slice the steak at home, bag it flat and freeze it. Partially frozen meat slices much thinner. Packed in the cooler, it thaws in about a day, so plan to cook it within 2 days.
Keep raw steak at 40°F or below and never leave it out for more than 2 hours (1 hour above 90°F). Wash the bowl and any tongs that touched raw meat before you handle cooked food or rolls.
Use boneless chicken thighs sliced thin instead of steak. Cook them until they reach 165°F and no pink remains. Pepper jack or white American cheese also melts well.
Wipe the griddle with paper towels while it's still warm and pack out the grease-soaked towels. Strain dishwater through a bandana or mesh strainer, pack out the food bits, and scatter the water well away from camp and water sources.
Campers ask
What cut of steak is best for camp cheesesteaks?
Top sirloin or ribeye sliced thin against the grain works best. Sirloin costs less and still cooks up tender when it's sliced thin and seared quickly.
How do I keep the steak from getting tough on a griddle?
Slice it very thin, spread it out and don't overcrowd the surface. Cook in batches for 2 to 3 minutes per side, because piling it up steams the meat instead of searing it.
Can I make cheesesteaks on a griddle over a campfire?
Yes. Set the griddle on a sturdy grate over hot coals or a steady flame with the heat at medium-high. Rotate the griddle now and then to even out hot spots.
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