The Best Camping Meal Recipes For Camping Or RVing

/ Uncategorized / By

Embarking on a camping adventure is an excellent opportunity to reconnect with nature, experience new surroundings, and spend quality time with loved ones. One of the most enjoyable aspects of camping is gathering around the campfire to share a delicious meal together.

Campfire recipes not only provide sustenance but also offer a unique and memorable culinary experience that highlights the beauty of cooking in the great outdoors.

With an array of options ranging from foil packet dinners to hearty stews, there’s a campfire recipe to suit every palate and skill level. In this collection of campfire recipes, we’ll explore a variety of dishes that will tantalize your taste buds and make your next camping trip an unforgettable gastronomic journey.

So grab your cooking utensils, gather your ingredients, and let’s dive into the wonderful world of campfire cuisine!

Campfire Foil Packets

Ingredients:

  • 1 lb. chicken, beef, or shrimp, cut into bite-sized pieces
  • 1 lb. mixed vegetables (carrots, bell peppers, onions, potatoes, etc.), chopped
  • 1/4 cup olive oil
  • Salt, pepper, and your choice of seasoning (garlic powder, paprika, etc.)

Instructions:

  1. Prepare four large pieces of heavy-duty aluminum foil.
  2. Divide the protein and vegetables evenly among the four foil pieces.
  3. Drizzle with olive oil and season with salt, pepper, and your preferred seasoning.
  4. Fold the foil into packets, sealing the edges tightly.
  5. Cook on a grill or campfire for 15-20 minutes, turning occasionally, until the protein is cooked through and the vegetables are tender.

Campfire Chili

Ingredients:

1 lb. ground beef or turkey

1 onion, chopped

1 can (15 oz.) black beans, drained and rinsed

1 can (15 oz.) kidney beans, drained and rinsed

1 can (14.5 oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

1 can (4 oz.) diced green chilies

1 packet chili seasoning mix

Salt and pepper to taste

Instructions:

  1. In a large pot or Dutch oven, brown the ground meat and onion over medium heat.
  2. Add the beans, tomatoes, tomato sauce, green chilies, and chili seasoning. Stir to combine.
  3. Bring to a simmer, reduce heat, and let cook for 20-30 minutes, stirring occasionally.
  4. Season with salt and pepper as needed. Serve with cornbread or over rice.

Campfire Skillet Nachos

Ingredients:

  • 1 bag of tortilla chips
  • 1 lb. cooked and seasoned ground beef, chicken, or black beans
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced jalapeños
  • 1/4 cup sliced black olives
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • Sour cream and salsa for serving

Instructions:

  1. Preheat a cast iron skillet over the campfire or camp stove.
  2. Layer half of the tortilla chips in the skillet, followed by half of the protein, cheese, tomatoes, jalapeños, olives, and onion.
  3. Repeat with a second layer of the remaining ingredients.
  4. Cover the skillet with a lid or aluminum foil and cook for 5-10 minutes, or until the cheese is melted and bubbly.
  5. Remove from heat and top with chopped cilantro. Serve with sour cream and salsa on the side.

Campfire Breakfast Burritos

Ingredients:

  • 8 large eggs
  • 1/4 cup milk
  • Salt and pepper
  • 1/2 lb. cooked and crumbled breakfast sausage or bacon
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced bell pepper
  • 1/2 cup diced onion
  • 1/2 cup diced tomatoes
  • 8 large flour tortillas
  • Salsa and hot sauce for serving

Instructions:

  1. In a bowl, whisk together the eggs, milk, salt, and pepper.
  2. In a large skillet or cast iron pan over the campfire or camp stove, cook the breakfast sausage or bacon until fully cooked. Remove from the pan and set aside.
  3. In the same skillet, sauté the bell pepper and onion until softened, about 3-4 minutes.
  4. Pour the egg mixture into the skillet with the vegetables and cook, stirring occasionally, until the eggs are scrambled and fully cooked.
  5. Add the cooked sausage or bacon and diced tomatoes to the skillet, stirring to combine.
  6. Warm the flour tortillas over the campfire or camp stove for a few seconds on each side.
  7. Assemble the burritos by spooning the egg mixture onto the center of each tortilla, followed by a sprinkle of shredded cheddar cheese.
  8. Fold in the sides of the tortilla and roll up to form the burrito.
  9. Serve with salsa and hot sauce on the side.

Campfire S’mores Cones

Ingredients:

  • Waffle cones
  • Mini marshmallows
  • Chocolate chips or chocolate bars, broken into small pieces
  • Optional toppings: peanut butter, sliced bananas, crushed graham crackers, nuts, or caramel sauce

Instructions:

  1. Stuff each waffle cone with a layer of mini marshmallows, followed by a layer of chocolate chips or pieces. Repeat the layers until the cone is filled.
  2. Add any desired optional toppings.
  3. Wrap each cone tightly with aluminum foil.
  4. Place the foil-wrapped cones on a grill or near the edge of the campfire, turning occasionally, for 5-7 minutes, or until the marshmallows and chocolate are melted.
  5. Carefully unwrap the cones and let them cool for a minute before enjoying your gooey, delicious campfire s’mores cones.

Campfire Pizza

Ingredients:

  • Prepared pizza dough or store-bought pizza crust
  • Pizza sauce
  • Shredded mozzarella cheese
  • Your choice of toppings (pepperoni, sliced bell peppers, onions, mushrooms, olives, etc.)
  • Olive oil

Instructions:

  1. Preheat a cast-iron skillet or pizza stone over the campfire or camp stove.
  2. Roll out the pizza dough to fit your skillet or pizza stone. If using store-bought crust, follow the package instructions.
  3. Lightly oil the skillet or pizza stone and carefully place the rolled-out dough or crust onto it.
  4. Spread a layer of pizza sauce over the dough, leaving a border around the edges.
  5. Sprinkle a layer of shredded mozzarella cheese over the sauce and add your desired toppings.
  6. Cover the skillet with a lid or aluminum foil, or cover the pizza stone with a large pot or foil.
  7. Cook for 10-15 minutes, or until the cheese is melted and bubbly and the crust is cooked through. Cooking time may vary depending on the heat of the fire and the thickness of the crust.
  8. Carefully remove the pizza from the skillet or pizza stone, slice, and enjoy.

Campfire Grilled Cheese Sandwiches

Ingredients:

  • Bread of your choice (sourdough, whole wheat, etc.)
  • Butter, softened
  • Sliced cheese (cheddar, Swiss, mozzarella, etc.)
  • Optional fillings: sliced tomato, cooked bacon, avocado, or deli meats

Instructions:

  1. Assemble the sandwiches by placing slices of cheese and any optional fillings between two slices of bread.
  2. Spread a thin layer of softened butter on the outside of each slice of bread.
  3. Preheat a cast-iron skillet or griddle over the campfire or camp stove.
  4. Cook the sandwiches for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted. If needed, cover the skillet with a lid or aluminum foil to help the cheese melt faster.
  5. Remove the sandwiches from the skillet, let them cool for a minute, then slice and enjoy.

Campfire Veggie Stir Fry

Ingredients:

  • 1 tbsp vegetable oil
  • 4 cups mixed vegetables, chopped (carrots, bell peppers, broccoli, snap peas, etc.)
  • 1 cup diced firm tofu or cooked chicken, optional
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/2 tsp red pepper flakes, optional
  • Cooked rice or noodles for serving

Instructions:

  1. In a large skillet or wok, heat vegetable oil over the campfire or camp stove.
  2. Add the mixed vegetables and cook for 5-7 minutes, or until they are tender-crisp.
  3. If using tofu or chicken, add it to the skillet and cook for an additional 3-4 minutes.
  4. In a small bowl, mix together soy sauce, sesame oil, garlic, ginger, and red pepper flakes, if using. Pour the sauce over the vegetables and stir to coat evenly.
  5. Cook for an additional 2-3 minutes, or until heated through.
  6. Serve the veggie stir fry over cooked rice or noodles.

Campfire Stuffed Bell Peppers

Ingredients:

  • 4 large bell peppers (any color)
  • 1 lb. ground beef or turkey
  • 1 cup cooked rice or quinoa
  • 1/2 cup diced onion
  • 1/2 cup diced tomatoes
  • 1/2 cup corn (canned, frozen, or fresh)
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup tomato sauce
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste

Instructions:

  1. Cut the tops off the bell peppers and remove the seeds and membranes.
  2. In a large mixing bowl, combine the ground beef or turkey, cooked rice or quinoa, onion, tomatoes, corn, 1/2 cup of cheddar cheese, tomato sauce, chili powder, cumin, salt, and pepper.
  3. Stuff each bell pepper with the filling mixture, pressing gently to fill the entire cavity.
  4. Top each stuffed pepper with the remaining cheddar cheese.
  5. Wrap each bell pepper individually in aluminum foil.
  6. Place the foil-wrapped peppers on a grill grate or directly on the campfire embers, making sure they are standing upright.
  7. Cook for 30-40 minutes, or until the peppers are tender and the filling is cooked through.
  8. Carefully remove the peppers from the fire and let them cool for a few minutes before unwrapping and serving.

Campfire Banana Boats

Ingredients:

  • 4 ripe bananas
  • 1/2 cup chocolate chips
  • 1/2 cup mini marshmallows
  • Optional toppings: peanut butter, nuts, crushed graham crackers, or shredded coconut

Instructions:

  1. Without peeling the bananas, make a deep slit lengthwise along the inside curve of each banana, making sure not to cut all the way through.
  2. Gently open the slit and stuff the bananas with chocolate chips and mini marshmallows.
  3. Add any desired optional toppings.
  4. Wrap each banana tightly in aluminum foil.
  5. Place the foil-wrapped bananas on a grill or near the edge of the campfire, making sure they are resting on the uncut side.
  6. Cook for 5-7 minutes, or until the bananas are soft and the chocolate and marshmallows are melted.
  7. Carefully unwrap the bananas and let them cool for a minute before enjoying with a spoon.

Campfire Potatoes and Onions

Ingredients:

  • 4 medium potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 2 tbsp butter, melted
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Optional seasonings: garlic powder, paprika, or your favorite herbs

Instructions:

  1. Prepare four large pieces of heavy-duty aluminum foil.
  2. Divide the sliced potatoes and onions evenly among the four foil pieces.
  3. Drizzle the potatoes and onions with melted butter and olive oil.
  4. Season with salt, pepper, and any optional seasonings.
  5. Fold the foil into packets, sealing the edges tightly.
  6. Cook on a grill or campfire for 20-25 minutes, turning occasionally, until the potatoes are tender and the onions are caramelized.

Campfire Spinach and Artichoke Dip

Ingredients:

  • 8 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 1 package (10 oz.) frozen spinach, thawed and squeezed dry
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Tortilla chips or sliced baguette for serving

Instructions:

  1. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, Parmesan cheese, 3/4 cup of mozzarella cheese, chopped artichoke hearts, spinach, and garlic. Season with salt and pepper to taste.
  2. Transfer the mixture to a cast iron skillet or oven-safe dish.
  3. Sprinkle the remaining 1/4 cup of mozzarella cheese on top.
  4. Cover the skillet or dish with a lid or aluminum foil.
  5. Cook over the campfire or camp stove for 20-25 minutes, or until the dip is heated through and the cheese on top is melted and bubbly.
  6. Carefully remove the dip from the heat and let it cool for a few minutes before serving with tortilla chips or sliced baguette.

Campfire Corn on the Cob

Ingredients:

  • 4 ears of corn, husks and silk removed
  • 1/4 cup butter, softened
  • Salt and pepper to taste
  • Optional seasonings: garlic powder, chili powder, or fresh herbs

Instructions:

  1. Rinse the ears of corn and pat them dry.
  2. Spread a layer of softened butter on each ear of corn.
  3. Season with salt, pepper, and any optional seasonings.
  4. Wrap each ear of corn individually in aluminum foil.
  5. Place the foil-wrapped corn on a grill or near the edge of the campfire, turning occasionally, for 20-25 minutes, or until the corn is tender and slightly charred.
  6. Carefully unwrap the corn and let it cool for a few minutes before serving.

Campfire Quesadillas

Ingredients:

  • Large flour tortillas
  • Shredded cheese (cheddar, Monterey Jack, or a blend)
  • Cooked and seasoned chicken, beef, or black beans
  • Optional fillings: diced bell peppers, onions, tomatoes, or jalapeños
  • Salsa, sour cream, and guacamole for serving

Instructions:

  1. Lay a flour tortilla flat and sprinkle a layer of shredded cheese on one half.
  2. Add your choice of protein and any optional fillings, then top with another layer of shredded cheese.
  3. Fold the tortilla in half, pressing down gently.
  4. Preheat a cast iron skillet or griddle over the campfire or camp stove.
  5. Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
  6. Remove the quesadilla from the heat, let it cool for a minute, then slice into wedges.
  7. Serve with salsa, sour cream, and guacamole on the side.

One-Pot Campfire Jambalaya

Ingredients:

  • 1 tbsp olive oil
  • 1 lb. smoked sausage, sliced into 1/4-inch thick rounds
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 2 cups chicken or vegetable broth
  • 1 cup long-grain white rice
  • 1 tbsp Cajun seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 lb. medium shrimp, peeled and deveined
  • Salt and pepper to taste
  • Optional toppings: sliced green onions, chopped fresh parsley, or hot sauce

Instructions:

  1. In a large pot or Dutch oven, heat olive oil over the campfire or camp stove.
  2. Add the sliced sausage and cook until browned, about 3-4 minutes per side. Remove from the pot and set aside.
  3. Add the onion, bell pepper, and celery to the pot, and cook until softened, about 5 minutes.
  4. Stir in the garlic and cook for an additional minute.
  5. Add the diced tomatoes, chicken or vegetable broth, rice, Cajun seasoning, thyme, and oregano. Stir to combine.
  6. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
  7. Add the cooked sausage and shrimp to the pot, stirring to combine.
  8. Continue to cook for 5-7 minutes, or until the shrimp is cooked through and pink.
  9. Season with salt and pepper to taste, and serve with optional toppings.

Campfire Apple Crisp

Ingredients:

  • 4-5 apples, peeled, cored, and sliced
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter, cubed

Instructions:

  1. In a large bowl, toss the apple slices with granulated sugar and 1 teaspoon of cinnamon.
  2. Transfer the apple mixture to a greased cast iron skillet or Dutch oven.
  3. In a separate bowl, combine the rolled oats, flour, brown sugar, 1/2 teaspoon of cinnamon, and salt.
  4. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs.
  5. Sprinkle the oat mixture evenly over the apples in the skillet or Dutch oven.
  6. Cover the skillet or Dutch oven with a lid or aluminum foil.
  7. Cook over the campfire or camp stove for 30-40 minutes, or until the apples are tender and the topping is golden brown.
  8. Carefully remove the apple crisp from the heat and let it cool for a few minutes before serving. Enjoy as-is or with a scoop of ice cream or a dollop of whipped cream.

Campfire Shakshuka

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 bell pepper (any color), diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 can (28 oz.) crushed tomatoes
  • Salt and pepper to taste
  • 4-6 large eggs
  • Fresh cilantro or parsley, chopped, for garnish
  • Crusty bread or pita for serving

Instructions:

  1. In a large cast-iron skillet or Dutch oven, heat olive oil over the campfire or camp stove.
  2. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
  3. Stir in the garlic, ground cumin, paprika, and cayenne pepper, if using. Cook for an additional 1-2 minutes, until fragrant.
  4. Pour in the crushed tomatoes and season with salt and pepper to taste. Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Create small wells in the sauce with the back of a spoon. Carefully crack an egg into each well.
  6. Cover the skillet or Dutch oven with a lid or aluminum foil, and cook for 5-10 minutes, or until the egg whites are set but the yolks are still runny. Adjust cooking time to your preferred egg doneness.
  7. Remove from heat, garnish with chopped cilantro or parsley, and serve with crusty bread or pita for dipping.

Campfire Foil Packet Fajitas

Ingredients:

  • 1 lb. boneless chicken breasts or thighs, thinly sliced
  • 1 bell pepper (any color), thinly sliced
  • 1 medium onion, thinly sliced
  • 2 tbsp vegetable oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and pepper to taste
  • Flour tortillas, warmed
  • Optional toppings: shredded cheese, sour cream, salsa, guacamole, or chopped cilantro

Instructions:

  1. In a large bowl, combine the sliced chicken, bell pepper, and onion.
  2. Add vegetable oil, chili powder, ground cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss to coat the chicken and vegetables evenly.
  3. Divide the chicken and vegetable mixture evenly among 4 large pieces of heavy-duty aluminum foil.
  4. Fold the foil into packets, sealing the edges tightly.
  5. Cook the foil packets on a grill or near the edge of the campfire for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
  6. Carefully open the foil packets and serve the fajita filling in warmed flour tortillas with your choice of toppings.

Campfire BBQ Chicken Foil Packets

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup barbecue sauce
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small red onion, diced
  • 1 cup canned pineapple chunks, drained
  • Salt and pepper to taste
  • Optional garnish: chopped green onions or cilantro

Instructions:

  1. Season the chicken breasts with salt and pepper to taste.
  2. Place each chicken breast on a large piece of heavy-duty aluminum foil.
  3. Spread a generous amount of barbecue sauce over each chicken breast.
  4. Divide the diced bell peppers, red onion, and pineapple chunks evenly among the foil packets, placing them on top of the chicken.
  5. Fold the foil into packets, sealing the edges tightly.
  6. Cook the foil packets on a grill or near the edge of the campfire for 20-25 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  7. Carefully open the foil packets and garnish with chopped green onions or cilantro, if desired.

Campfire Beef and Vegetable Hobo Packs

Ingredients:

  • 1 1/2 lbs. beef sirloin or stew meat, cut into 1-inch cubes
  • 4 medium-sized potatoes, diced
  • 2 carrots, sliced
  • 1 bell pepper (any color), chopped
  • 1 onion, chopped
  • 1/4 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the cubed beef, diced potatoes, sliced carrots, chopped bell pepper, and onion.
  2. In a small bowl, whisk together the olive oil, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper. Pour the marinade over the beef and vegetables, and toss to coat evenly.
  3. Allow the mixture to marinate for at least 30 minutes, or up to 2 hours for more flavor (if marinating for longer, keep the mixture in a cooler).
  4. Divide the beef and vegetable mixture evenly among 4 large pieces of heavy-duty aluminum foil.
  5. Fold the foil into packets, sealing the edges tightly to prevent any juices from escaping.
  6. Cook the foil packets on a grill or near the edge of the campfire for 20-25 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender.
  7. Carefully open the foil packets and enjoy a hearty campfire meal straight from the pack or served alongside crusty bread or rice.

Campfire Beef Stroganoff

Ingredients:

  • 1 1/2 lbs. beef sirloin, thinly sliced
  • 1 tbsp vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 oz. white button mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 cup sour cream
  • 8 oz. egg noodles, cooked according to package instructions
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large cast-iron skillet or Dutch oven, heat vegetable oil over the campfire or camp stove.
  2. Add the thinly sliced beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
  3. In the same skillet, add the diced onion and cook until softened, about 3-4 minutes.
  4. Stir in the minced garlic and sliced mushrooms, and cook until the mushrooms have released their liquid and softened, about 5 minutes.
  5. Sprinkle the flour over the onion and mushroom mixture, and cook for 1-2 minutes, stirring constantly.
  6. Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the paprika, salt, and pepper, and bring the mixture to a simmer.
  7. Return the cooked beef to the skillet and simmer for 10-15 minutes, or until the sauce has thickened.
  8. Remove the skillet from the heat and stir in the sour cream. Taste and adjust seasoning if necessary.
  9. Serve the beef stroganoff over cooked egg noodles and garnish with chopped fresh parsley.

Campfire Grilled Steak and Veggie Skewers

Ingredients:

  • 1 1/2 lbs. beef sirloin, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp minced garlic
  • 1 tsp ground black pepper
  • 2 bell peppers (any color), cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces
  • 1 pint cherry tomatoes
  • Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes before using)

Instructions:

  1. In a large bowl, whisk together the olive oil, soy sauce, honey, minced garlic, and black pepper. Add the beef cubes to the marinade and toss to coat evenly. Allow the beef to marinate for at least 30 minutes, or up to 2 hours for more flavor (if marinating for longer, keep the mixture in a cooler).
  2. Thread the marinated beef cubes, bell pepper pieces, red onion pieces, and cherry tomatoes onto the skewers, alternating between ingredients.
  3. Preheat a grill or campfire grate to medium-high heat.
  4. Grill the skewers for 12-15 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender and slightly charred.
  5. Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy as-is or alongside rice, quinoa, or a fresh green salad.

Campfire Meatball Subs

Ingredients:

  • 1 lb. ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 jar (24 oz.) marinara sauce
  • 1 cup shredded mozzarella cheese
  • 4 sub rolls or hoagie buns, sliced open
  • Optional toppings: sautéed onions, sautéed bell peppers, or sliced jalapeños

Instructions:

  1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, chopped parsley, beaten egg, minced garlic, salt, and pepper. Mix until well combined.
  2. Form the mixture into 12-16 meatballs, depending on your preferred size.
  3. Preheat a cast-iron skillet or Dutch oven over the campfire or camp stove.
  4. Brown the meatballs on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
  5. Pour the marinara sauce into the skillet and bring it to a simmer.
  6. Return the meatballs to the skillet, nestling them into the sauce. Simmer for 15-20 minutes, or until the meatballs are cooked through.
  7. While the meatballs are simmering, toast the sub rolls or hoagie buns near the edge of the campfire or on a grill until slightly crispy.
  8. To assemble the meatball subs, spoon 3-4 meatballs and sauce onto each toasted roll. Top with shredded mozzarella cheese and any desired toppings. If desired, toast the assembled subs near the edge of the campfire or on a grill for an additional 1-2 minutes to melt the cheese.

Campfire Philly Cheesesteak Foil Packets

Ingredients:

  • 1 lb. thinly sliced beef sirloin or ribeye
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 lb. sliced provolone cheese
  • Salt and pepper to taste
  • 4 sub rolls or hoagie buns, sliced open
  • 4 large sheets of heavy-duty aluminum foil

Instructions:

  1. Season the thinly sliced beef with salt and pepper to taste.
  2. Lay out the aluminum foil sheets, and evenly distribute the seasoned beef, sliced bell pepper, and onion among them.
  3. Top the beef and vegetables with slices of provolone cheese.
  4. Fold the foil into packets, sealing the edges tightly.
  5. Cook the foil packets on a grill or near the edge of the campfire for 10-12 minutes, turning occasionally, until the beef is cooked and the vegetables are tender.
  6. While the foil packets are cooking, toast the sub rolls or hoagie buns near the edge of the campfire or on a grill until slightly crispy.
  7. Carefully open the foil packets, and use tongs to transfer the contents to the toasted sub rolls or hoagie buns. Serve the Philly cheesesteak sandwiches hot and enjoy!

Campfire recipes offer an incredible opportunity to explore various culinary creations while enjoying the great outdoors.

From simple foil packets to more elaborate dishes cooked in cast-iron skillets or Dutch ovens, there’s a campfire recipe to suit every skill level and taste preference. Whether you’re using beef, chicken, vegetables, or other ingredients, these recipes can elevate your outdoor dining experience and create lasting memories with friends and family.

As you embark on your next camping adventure, don’t be afraid to experiment with new flavors and cooking techniques. With some creativity, flexibility, and a bit of campfire magic, you can transform a simple campsite meal into a truly unforgettable feast.