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Steak and Cheese Pockets

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"We serve these biscuit pockets to our guests on game day. They are a crowd favorite! Serve with ketchup or any other dipping sauce."
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Ingredients

1 h servings 172
Original recipe yields 16 servings (16 pockets)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Coat the bottom of a frying pan with oil and heat over medium-high heat until oil shimmers. Add bell pepper, onion, and mushrooms. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Push vegetables to one side of the pan and add steak slices. Cook, stirring as needed, until no longer red, 7 to 10 minutes. Mix steak and vegetables together. Drain mixture on a paper towel-lined plate.
  3. Pop open the biscuit cans and separate them into 16 pieces. Flatten each biscuit until doubled in diameter.
  4. Place steak and veggie mix in a medium bowl and add Cheddar cheese. Mix well. Place a large spoonful into the center of each biscuit and fully wrap. Press seams together and place pockets seam-sides down on a baking sheet.
  5. Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes. Slice each pocket in half and serve.

Footnotes

  • Cook's Note:
  • Use any cut of steak you prefer.

Nutrition Facts


Per Serving: 172 calories; 9.1 16.4 6.2 13 399 Full nutrition

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