Description
This Cheesesteak Hot Pocket recipe combines tender slices of seasoned ribeye steak with sautéed onions, peppers, and melted provolone cheese, all encased in flaky pizza dough or puff pastry. Perfect as a savory handheld meal, these hot pockets bake to golden perfection and offer a delicious twist on classic cheesesteak flavors.
Ingredients
Scale
Filling
- 1 lb ribeye steak or flank steak, thinly sliced (or cooked roast beef as a shortcut)
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (optional)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 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)
- Olive oil or melted butter, for brushing
Instructions
- Prepare the Cheesesteak Filling: Heat the olive oil in a large skillet over medium-high heat.
- Sauté Vegetables: Add the sliced onion and bell pepper (if using) and cook for 3-4 minutes until softened.
- Add Garlic: Stir in the minced garlic and continue cooking for 1-2 minutes until fragrant.
- Cook the Beef: Add the thinly sliced beef to the skillet, season with salt and pepper, and cook while stirring frequently for 5-7 minutes until browned and cooked through.
- Season Filling: Stir in Worcestershire sauce and soy sauce and cook for another minute to meld the flavors.
- Cool Filling: Remove skillet from heat and set the filling aside to cool slightly.
- Preheat Oven: Heat the oven to 375°F (190°C).
- Prepare Dough: Roll out the pizza dough or puff pastry on a floured surface to about 1/4 inch thickness. Cut into 4×6 inch rectangles for the pockets.
- Assemble Hot Pockets: Place a generous spoonful of the beef and vegetable filling on each dough rectangle.
- Add Cheese: Sprinkle shredded provolone cheese evenly over the filling.
- Seal Pockets: Fold the dough over the filling and pinch edges together securely, using a fork to crimp edges if desired.
- Prepare for Baking: Place each hot pocket on a parchment-lined baking sheet.
- Vent Pockets: Make a small slit or poke holes on top of each pocket to allow steam to escape during baking.
- Brush Tops: Lightly brush the tops with olive oil or melted butter to encourage browning.
- Bake: Bake in the preheated oven for 15-20 minutes until golden brown and cooked through.
- Cool and Serve: Let cool for a few minutes before serving. Enjoy warm with optional dipping sauces like ketchup, mustard, or ranch dressing.
Notes
- Use cooked roast beef as a shortcut if short on time.
- Bell peppers are optional; omit if preferred.
- The dough should be rolled to about 1/4 inch thick for best results.
- Make sure to vent the pockets before baking to prevent them from bursting.
- Serve hot pockets warm for the best melty cheese experience.
