Simple Blackstone Camping Philly Bowls
Food Safety at the Campsite
Keep raw beef in a sealed bag at the bottom of a cooler with plenty of ice. The cooler should stay below 40°F (4°C). Cook the beef to an internal temperature of 145°F (63°C) and serve within two hours. If the air temperature is above 90°F (32°C), reduce that to one hour. Store leftovers in a sealed container in the cooler for up to two days. Reheat on the griddle or in a skillet over medium heat until steaming hot throughout.
Allergen Notes
This recipe contains dairy (provolone) and gluten if served on hoagie rolls. For a dairy-free version, omit the cheese or use a plant-based alternative. For gluten-free, serve the filling over potatoes or rice. Consult a qualified professional for personal dietary decisions.
Takeaway
Simple Blackstone camping Philly bowls are about technique, not fuss. Hot griddle, thin beef, quick sear, and melted cheese over crispy potatoes. Learn to manage your heat zones and you'll have a crowd-pleasing camp dinner that comes together in under thirty minutes. The same method works on a campfire skillet, a camp stove, or a portable griddle — just watch your temperatures and don't crowd the pan.
Frequently Asked Questions
Can I make these Philly bowls over a campfire instead of a Blackstone?
Yes. Use a large cast iron skillet over hot coals or a camp stove. Follow the same steps but adjust heat: medium-high over coals means you can hold your hand 6 inches above the pan for only 3-4 seconds. Cook in batches to avoid overcrowding.
What's the best cut of beef for camping Philly bowls?
Shaved beef steak from the deli counter or thinly sliced ribeye works best. Both cook quickly and stay tender. If using thicker steak, freeze it for 20 minutes before slicing to get even, thin strips.
How do I keep the potatoes from burning on the griddle?
Quarter the potatoes into even 1-inch pieces and toss them in oil before cooking. Keep them in a single layer and flip every 3-4 minutes. If they start to char before they're tender, move them to a cooler part of the griddle and cover with a metal dome or foil to steam briefly.
Recipe: Blackstone Camping Philly Bowls
Equipment
- Blackstone griddle or large cast iron skillet
- spatula
- cutting board
- knife
- large bowl
- cooler with ice
Ingredients
- 1 lb shaved beef steak (or thinly sliced ribeye)
- 2 tbsp olive oil (divided)
- 1 lb baby potatoes (quartered)
- 1 bell pepper (sliced)
- 1 yellow onion (sliced)
- 4 slices provolone cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Optional: hoagie rolls or tortillas for serving
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 375°F / 190°C). If using a campfire, set a cast iron skillet over hot coals and let it heat for 5 minutes.
- Toss quartered baby potatoes with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them on one side of the griddle in a single layer. Cook 10-12 minutes, flipping occasionally, until golden and tender. Push to a cooler zone to keep warm.
- While potatoes cook, add remaining 1 tbsp olive oil to the other side of the griddle. Add sliced peppers and onions. Sauté 5-6 minutes until softened and lightly charred at the edges. Move to the side with the potatoes.
- Spread shaved beef in a thin layer on the hot griddle. Season with a pinch of salt and pepper. Cook 2-3 minutes per side, breaking it up with a spatula, until browned and cooked through (internal temperature 145°F / 63°C).
- Combine the beef with the peppers and onions. Lay provolone slices over the mixture, cover with a metal bowl or foil dome for 1 minute to melt.
- Divide the potato mixture among four bowls. Top with the beef, peppers, and melted cheese. Serve immediately. For a handheld version, pile onto hoagie rolls or tortillas.
- Safety note: The griddle surface stays hot for a long time. Keep a spray bottle of water and a fire extinguisher nearby. Use long-handled utensils to avoid burns.