Description
These Cheesesteak Hot Pockets are a delicious handheld version of the classic Philly cheesesteak sandwich. Filled with tender sautéed ribeye steak, onions, peppers, garlic, and melted provolone cheese, all wrapped in flaky pizza dough or puff pastry, they make a perfect appetizer or meal. Quick to prep and baked to golden perfection, these pockets offer savory, cheesy goodness in every bite.
Ingredients
Scale
Meat & Vegetables
- 1 lb ribeye steak or flank steak, thinly sliced (or cooked roast beef as a shortcut)
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (optional)
- 2 cloves garlic, minced
Seasonings & Sauces
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
Dairy
- 1 1/2 cups shredded provolone cheese (or a blend of provolone and mozzarella)
Dough
- 1 package refrigerated pizza dough or puff pastry (or homemade dough if preferred)
Instructions
- Prepare the Cheesesteak Filling: Heat the olive oil in a large skillet over medium-high heat to prepare for sautéing the vegetables and beef for the filling.
- Sauté Vegetables: Add the thinly sliced onion and bell pepper (if using) to the skillet and sauté for 3-4 minutes until they soften and begin to caramelize.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes, releasing its fragrance without burning.
- Cook the Beef: Add the thinly sliced ribeye or flank steak to the skillet, season with salt and pepper, and cook, stirring frequently, for about 5-7 minutes until the meat is browned and cooked through.
- Incorporate Sauces: Stir in Worcestershire sauce and soy sauce, cooking for another minute to meld the flavors together.
- Cool Filling: Remove the skillet from heat and set the filling aside to cool slightly so it’s easier to handle when assembling.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the hot pockets.
- Roll Out Dough: On a floured surface, roll out the refrigerated pizza dough or puff pastry to about 1/4 inch thickness, then cut into rectangular pieces approximately 4×6 inches, large enough to fold over the filling.
- Fill Dough Pieces: Place a generous spoonful of the beef and vegetable mixture into the center of each dough rectangle.
- Add Cheese: Sprinkle shredded provolone cheese evenly over the filling in each rectangle.
- Seal Hot Pockets: Carefully fold the dough over the filling, pressing the edges firmly together to seal. Crimp the edges with a fork for extra security to prevent leaking during baking.
- Prepare for Baking: Transfer the sealed hot pockets onto a baking sheet lined with parchment paper to prevent sticking.
- Vent Pockets: Using a sharp knife or fork, create small slits or poke holes in the tops of each hot pocket to allow steam to escape while baking.
- Brush Toppings: Lightly brush the tops of the hot pockets with olive oil or melted butter to promote a golden, crisp crust.
- Bake: Bake in the preheated oven for 15-20 minutes until the dough is golden brown and fully cooked through.
- Cool and Serve: Allow the hot pockets to cool for a couple of minutes before serving warm. Optionally, serve with dipping sauces such as ketchup, mustard, or ranch dressing.
Notes
- Use ribeye or flank steak for best flavor and tenderness; cooked roast beef is a convenient shortcut.
- Bell peppers are optional but add sweetness and color to the filling.
- Ensure the filling cools slightly before assembling to prevent dough from becoming soggy.
- Crimping edges well is key to preventing the hot pockets from opening during baking.
- Feel free to substitute provolone cheese with mozzarella or a blend for different cheesy textures.
- These hot pockets can be made ahead and frozen before baking; bake directly from frozen with a few extra minutes of cooking time.
- Adjust salt and pepper seasoning to taste, especially if using pre-seasoned beef.
