Description
Puff Pastry Cheesesteak Hot Pockets are a delightful twist on the classic Philly cheesesteak, wrapped in flaky puff pastry for a truly portable treat. Perfect for family dinners, game day snacks, or quick bites, these savory pockets are filled with tender beef, sautéed mushrooms, bell peppers, and onions—all topped with gooey provolone cheese.
Ingredients
Scale
- 1 pound beef steak (sirloin or flank), thinly sliced
- 8 ounces fresh mushrooms, sliced
- 1 large green bell pepper, diced
- 1 large onion, diced
- 1 cup provolone cheese, shredded
- 1 package (17.3 ounces) frozen puff pastry (2 sheets), thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, heat olive oil over medium-high heat and cook seasoned beef until browned. Set aside.
- Sauté mushrooms, bell pepper, onion, and garlic in the same skillet for 5-7 minutes until softened. Mix in the cooked beef along with Worcestershire and soy sauce.
- Roll out puff pastry and cut into rectangles (about 4×6 inches). Place filling and cheese in the center of each rectangle.
- Fold over each pocket, seal edges with a fork, and brush with egg wash.
- Arrange on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg