Ingredients
Scale
- 1 pound sirloin or flank steak, thinly sliced
- 8 ounces fresh mushrooms, sliced
- 1 large green bell pepper, diced
- 1 large onion, diced
- 2 tablespoons Worcestershire sauce
- 1 cup provolone cheese, shredded
- 1 package frozen puff pastry (2 sheets), thawed
- 1 egg, beaten (for egg wash)
Instructions
- Season the beef with salt and pepper. In a skillet, heat olive oil over medium-high heat and brown the beef. Remove and set aside.
- Sauté mushrooms, bell pepper, onion, and garlic until softened. Stir in beef with Worcestershire sauce; cook for a few minutes.
- Preheat oven to 400°F (200°C). Roll out puff pastry and cut into rectangles. Place filling in the center of each rectangle; top with cheese.
- Fold over and seal edges securely using a fork. Brush tops with egg wash.
- Bake on a parchment-lined baking sheet for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hot pocket (145g)
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 50mg