STEAK AND CHEESE POCKETS

Steak and Cheese Pockets image

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

Provided by Elyse Mahfouz

Categories Appetizers and Snacks Pastries

Time 1h

Yield 16

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 399.1 mg, Sugar 3.2 g