Steak and Cheese Pockets recipe

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Ingredients

1 tablespoon vegetable oil
1 green bell pepper, chopped
½ yellow onion, chopped
1 cup sliced fresh mushrooms
9 ounces skirt steak, sliced into strips
1 cup shredded Cheddar cheese
2 (10 ounce) cans refrigerated biscuit dough

Nutrition Info

172.2 calories
carbohydrate: 16.4 g
cholesterol: 12.8 mg
fat: 9.1 g
fiber: 0.5 g
protein: 6.2 g
saturatedFat: 3.3 g
servingSize: -
sodium: 399.1 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

16 pockets

Recipe Note

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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