Foil-Wrapped Cheesesteak Melts

Preheat your grill to high heat (525-550ºF) or your oven to 400ºF.

Lay out 4 large sheets of heavy-duty aluminum foil.

Clean and dry the Yukon Gold potatoes and green pepper, and cut them into bite-sized pieces.

In a large bowl, combine the diced potatoes, green pepper, diced yellow onion, and sliced brown mushrooms.

Add the olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the bowl and toss to coat the vegetables.

Distribute the vegetable mixture evenly among the aluminum foil sheets.

In the same bowl, mix the ground beef, Worcestershire sauce, ketchup, garlic powder, cayenne pepper, onion powder, paprika, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Divide the beef mixture into 4 portions and place each portion on top of the vegetables.

Seal the foil packets, leaving room for air circulation inside.

For grilling, cook the packets for 10 minutes, flip, and cook for another 5-10 minutes until the vegetables are tender.

For baking, place the packets on a foil-lined baking sheet, and bake for 20 minutes, flip, and cook for another 10-15 minutes.

For campfire cooking, place the packets on hot coals, cook for 5 minutes on each side and check for doneness.

Carefully open the foil packets (watch out for steam) and place 1 and 1/2 slices of provolone cheese on top of each.

Return the packets to the heat source to melt the cheese for 30 seconds to 1 minute in the oven on broil, 1-2 minutes in a closed grill, or allow the cheese to melt from residual heat for campfire cooking.