The quickest way to make homemade Buffalo Cheesesteaks is to cook them in foil packs on the grill or in the oven. Bright, tangy buffalo sauce brings a spicy, savory kick to this easy recipe — ready from start to finish in about 20 minutes.
Pair these with Buffalo Macaroni Salad or Buffalo Potato Wedges for a full buffalo-style meal.
Thanks to the California Beef Council for sponsoring this recipe.
I’m a huge fan of adding buffalo sauce to recipes — it brightens flavors and adds zip. These buffalo cheesesteaks are a fun twist on the classic Philly sandwich that you can make quickly at home. Using foil packs keeps preparation simple and portable: they’re perfect for a backyard grill, an oven at home, or even a campsite or tailgate.
For this recipe I use skirt steak because it’s affordable, cooks quickly, and slices well. You can make four individual foil packs, or double or triple the recipe when feeding a larger group. The steak, peppers, and onions marinate briefly in buffalo sauce, then are sealed in foil and cooked for about 10 minutes. Finish with cheddar and blue cheese for a melty, tangy finish.
How to make foil packs for the grill
- In a large bowl, combine sliced skirt steak (cut against the grain into thin strips), sliced bell peppers, sliced onion, minced garlic, and buffalo sauce. Toss until everything is well coated.
- Divide the mixture among four sheets of heavy-duty foil. Fold each foil packet up and seal the edges tightly so steam stays inside.
- Place the foil packs on a preheated grill over medium-high heat and cook for 10 minutes.
- Carefully open each foil pack (use heat-resistant gloves or tongs to avoid steam). Sprinkle shredded cheddar and blue cheese crumbles over the hot steak and vegetables.
- Close the grill and cook for an additional 2–3 minutes, or until the cheese melts and becomes gooey.
- Remove the packs from the grill and serve straight from the foil for a low-carb option, or transfer the filling to hoagie rolls for classic cheesesteak sandwiches.
How to make foil packs in the oven
Preheat the oven to 400°F and place the sealed foil packs on a baking sheet. Bake for 10 minutes. Carefully open the packs, top with cheddar and blue cheese, and return to the oven for 2–3 minutes until the cheese melts.
Is this recipe low carb?
Yes. When served directly from the foil pack without a roll, each serving is low in carbohydrates. The recipe (as prepared in foil without hoagie rolls) contains approximately 4 grams of carbs per serving. If you need gluten-free options, check the label on your buffalo sauce — many basic buffalo sauces are gluten free.
Can you prep these ahead of time?
Absolutely. Assemble the foil packs and refrigerate them for up to 48 hours before cooking. When ready, place them on the grill or in the oven and follow the cooking times above.
What cut of beef is used for Philly cheesesteaks?
Classic Philly cheesesteaks typically use very thinly sliced rib eye. For these foil packs, skirt steak is a great choice because it’s flavorful, cooks fast, and is budget-friendly. If you can’t find skirt steak, flank steak is a good substitute. Be sure to slice either cut against the grain into thin strips to keep the meat tender.
What kind of cheese is used on a Philly cheesesteak?
Traditional cheesesteaks often use American cheese, provolone, or Cheez Whiz. For these buffalo-style packs, cheddar and blue cheese make a flavorful pairing — cheddar for melty richness and blue cheese for tangy contrast. You can use shredded cheddar or sliced cheese for an even melt. For an extra spicy variation, try jalapeño cheddar and add fresh sliced jalapeños with the bell peppers.
Sides to pair with it
Classic and tasty sides include French fries, onion rings, chips, or potato salad. For a cohesive buffalo-themed meal, try one of these side ideas:
- Buffalo Potato Salad — a traditional potato salad with a buffalo-style twist.
- Stovetop Buffalo Queso Dip — use as a cheesy topping or a dip on the side.
- Baked Buffalo Pickle Chips — a crunchy, tangy alternative to potato chips.
More beef recipes
If you enjoy this dish, try other easy beef recipes like Slow Cooker Beef Barbacoa, Instant Pot Beef Ragu, Tri Tip French Dip Sandwiches, Easy Ground Beef Taco Ring, or a classic Italian Meatloaf.
If you make this recipe and enjoy it, please leave a rating below.
Buffalo Cheesesteak Foil Packs
Summary: Quick buffalo cheesesteaks made in foil packs for the grill or oven. Tangy buffalo sauce, tender steak, peppers, onions, and melted cheddar + blue cheese — ready in about 20 minutes.
Servings: 4
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Author: Whitney Bond
Ingredients
- 1 pound skirt steak, sliced against the grain into thin 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
- Optional serving: 4 hoagie rolls
Instructions
- Preheat a grill to medium-high heat (or preheat oven to 400°F for the oven method).
- In a large bowl, toss the skirt steak strips with sliced onion, sliced bell pepper, minced garlic, and buffalo sauce until evenly coated.
- Divide the mixture among four sheets of heavy-duty foil. Fold and seal each packet to trap steam.
- Grill packets 10 minutes over medium-high heat, or bake on a sheet pan in a 400°F oven for 10 minutes.
- Carefully open the packets, top each with shredded cheddar and blue cheese, then close and cook 2–3 more minutes until the cheese melts.
- Serve directly from the foil for a low-carb meal or transfer the filling into hoagie rolls for sandwiches.
Notes
- Nutritional info below does not include optional hoagie rolls.
- If skirt steak is unavailable, flank steak is a fine substitute — slice against the grain for tenderness.
- Foil packs can be assembled up to 48 hours in advance and refrigerated until ready to cook.
- For oven cooking: place packets on a baking sheet and follow the same timing (10 minutes sealed, then 2–3 minutes with cheese).
Nutrition Facts (per serving)
- Calories: 364 kcal
- Carbohydrates: 4 g
- Protein: 36 g
- Fat: 23 g
- Saturated Fat: 12 g
- Cholesterol: 114 mg
- Sodium: 948 mg
- Potassium: 485 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 1343 IU
- Vitamin C: 39 mg
- Calcium: 305 mg
- Iron: 2 mg
