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Cheesesteak Hot Pocket

Cheesesteak Hot Pocket
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A homemade twist on the classic cheesesteak, these hot pockets feature thinly sliced steak, sautéed onions and bell peppers, and melted cheese, all encased in a flaky pastry or crust. Perfect for a quick lunch or a hearty snack.

 

Ingredients

– 1 lb thinly sliced steak (ribeye or sirloin)

– Salt and pepper, to taste

– 1 tablespoon olive oil

– 1 large onion, thinly sliced

– 1 green bell pepper, thinly sliced

– 1 red bell pepper, thinly sliced

– 4 hoagie rolls or puff pastry sheets (cut into rectangles)

– 1-2 cups shredded provolone or mozzarella cheese

– Optional: mushrooms or hot pepper slices for extra flavor

– 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).

2. Season the steak with salt and pepper. In a large skillet, heat olive oil over medium-high heat and quickly sear the steak until just browned; remove and set aside.

3. In the same skillet, add the sliced onions and bell peppers. Sauté until soft and slightly caramelized.

4. If using, add mushrooms or hot pepper slices and cook for an additional 2-3 minutes.

5. Return the steak to the skillet and toss with the vegetables.

6. For hoagie roll pockets: slice the rolls lengthwise and remove some interior bread to create a cavity. For puff pastry: use the cut rectangles.

7. Fill each pocket with the steak and vegetable mixture, then top with a generous layer of shredded cheese.

8. Seal the edges if using puff pastry, or close the roll if using hoagie bread.

9. Brush the tops with the beaten egg.

10. Bake for 15-20 minutes, or until the pastry is golden and the cheese is melted.

 

Notes

– For a crispier crust, opt for puff pastry instead of hoagie rolls.

– Customize the filling by adding extra spices or ingredients like mushrooms.

– Avoid overcooking the steak to keep it tender.

 

Nutrition

Find it online: https://www.cookflash.com/cheesesteak-hot-pocket/