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 caloriescarbohydrate: 16.4 gcholesterol: 12.8 mgfat: 9.1 gfiber: 0.5 gprotein: 6.2 gsaturatedFat: 3.3 gservingSize: -sodium: 399.1 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Steak and Cheese Pockets
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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.