Philly Steak Pockets
Sink your teeth into these irresistibly savory Philly Steak Pockets, a handheld twist on the classic Philly cheesesteak sandwich! Featuring tender, thinly sliced ribeye steak, sautéed green bell peppers, and caramelized onions, this recipe delivers all the flavors of the beloved sandwich in a portable, golden-crusted package. Encased in flaky, buttery pizza dough and oozing with melty provolone cheese, these steak pockets are brushed with an egg wash for the perfect bakery-style finish. Ideal for a comforting weeknight dinner or a crowd-pleasing game day snack, this easy-to-make recipe comes together in just 45 minutes. Whether you're looking for a fun way to enjoy iconic Philly flavors or a hearty treat the whole family will love, these Philly Steak Pockets are guaranteed to satisfy.
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Recipe Information
Ingredients
- 1 pound ribeye steak, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 6 provolone cheese, slices
- 1 can refrigerated pizza dough
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 egg
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the green bell pepper, yellow onion, and minced garlic. Sauté for 5-7 minutes until the vegetables are soft and slightly caramelized. Season with salt and black pepper. Remove from heat.
On a lightly floured surface, roll out the pizza dough into a large rectangle. Cut the dough into 4 equal rectangles.
Divide the cooked steak and sautéed vegetables evenly among the rectangles, placing the filling slightly off-center. Top each with 1-2 slices of provolone cheese.
Fold the dough over the filling to create a pocket and press the edges together to seal. Use a fork to crimp the edges for a tighter seal.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of each pocket with the egg wash for a golden crust.
Place the pockets on the prepared baking sheet. Bake in the preheated oven for 18-20 minutes, or until the dough is puffed and golden brown.
Allow the Philly Steak Pockets to cool for 5 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 350 mg | 27% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
