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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Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
5 mins
total:
1 hr
Servings:
16
Yield:
16 pockets
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

  • Pop open the biscuit cans and separate them into 16 pieces. Flatten each biscuit until doubled in diameter.

  • 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.

  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes. Slice each pocket in half and serve.

Cook's Note:

Use any cut of steak you prefer.

Nutrition Facts

172 calories; protein 6.2g; carbohydrates 16.4g; fat 9.1g; cholesterol 12.8mg; sodium 399.1mg. Full Nutrition
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