Puff Pastry Cheesesteak Hot Pockets

Indulge in the delectable Puff Pastry Cheesesteak Hot Pockets, a delightful take on the classic Philly cheesesteak. These flaky, golden pockets are filled with tender beef, sautéed mushrooms, bell peppers, and onions, all enveloped in buttery puff pastry. Perfect for any occasion—from family dinners to game day snacks—these handheld delights are easy to prepare and customize according to your taste. Simply grab one and savor the rich flavors that will please everyone at your table!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main Cuisine: American Keyword: Customize your filling by adding different cheeses or vegetables like jalapeños. Ensure puff pastry is fully thawed for ideal flakiness. Servings: Serves 4 Calories: 350kcal Author: Tisha

Ingredients

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.

Nutrition