Dinner: Campfire Philly Cheesesteak Sandwiches
Ingredients:
1 to 1.5 pounds of thinly sliced beef (ribeye or sirloin work well)
2-3 bell peppers, sliced
1 large onion, sliced
Provolone cheese slices (or Cheez Whiz, if you’re aiming for authenticity and convenience)
Hoagie rolls or sub rolls
Salt and pepper to taste
Oil or butter for cooking
Instructions:
Prep Work (Optional but Recommended): At home, slice the beef, bell peppers, and onions. Pack the sliced beef separately in airtight bags, keeping it chilled. Pre-sliced vegetables can be stored in another container or bag, ready for cooking.
At Camp: Heat a skillet over your camp stove or fire. Add a small amount of oil or butter, then sauté the onions and bell peppers until they’re soft and slightly caramelized. Remove and set aside.
In the same skillet, add the beef slices. Season with salt and pepper. Cook until the meat is just done to avoid it becoming tough. If your skillet is large enough, you can push the cooked beef to one side and reheat the peppers and onions on the other side. Otherwise, reheat them separately.
Split your hoagie rolls open and load them with the beef, peppers, and onions. Top with Provolone cheese slices. If you have access to a grill or a way to cover the sandwiches, briefly heat them until the cheese melts. Alternatively, lay the cheese over the meat in the skillet just before serving to melt.
Serve immediately, with the melted cheese enveloping the meat and vegetables, nestled in a soft, slightly toasted roll.
Difficulty: Moderate to Challenging
The primary challenge lies in managing the ingredients and ensuring they remain fresh until cooking, especially the beef. Cooking over a campfire or portable stove requires attention to avoid overcooking the meat or vegetables.
Weight Level: Moderate
Practicality:
Philly Cheesesteak Sandwiches at camp are more suited for "glamping" or car camping, where you can afford to bring a cooler to keep the meat fresh, and a camp stove or grill for controlled cooking. It's a fantastic way to indulge in a gourmet camp dinner, provided you're prepared to handle the logistics of transporting perishable items and have the means to cook them properly on-site.
