Philly Cheesteak Pockets
Philly cheesesteak meat-Walmart has some handy frozen Philly steak. It looks like a steak but it’s all thinly cut already and as it cooks it falls apart. It’s so handy! I used the whole box - 4 steaks.
Philly cheesesteak meat-Walmart has some handy frozen Philly steak. It looks like a steak but it’s all thinly cut already and as it cooks it falls apart. It’s so handy! I used the whole box – 4 steaks.
1 medium onion, sliced as desired Seasonings as desired, I used Head Country seasoning 6 Tbsps. unsalted butter, divided 2 cups shredded Provolone cheese 2 16.3oz cans buttermilk biscuits Preheat oven to 350°F. Line large baking sheet with parchment paper. Place biscuits onto lined baking sheet. Cut biscuits in half and set aside, allowing biscuit dough to warm up slightly. In large skillet over medium heat, melt 2 tablespoons butter. Add onion and cook until softened, 3-5 minutes. Remove from pan and melt 2 tablespoons butter in hot skillet. Add steaks to pan and cook according to package directions. Season to taste. Add a bit of cooked steak to half of each biscuit. Top with onions and shredded cheese as desired. Add remaining half of biscuit and press edges together to seal. Melt remaining 2 tablespoons butter in small bowl. Brush melted butter on top of sealed biscuits. Bake 20-23 minutes or until golden brown. Serve hot.
Recipe adapted from cookiesandcups. com.
