Cheesesteak-Stuffed Fried Pockets

Ingredients

• 1 lb boneless rib-eye steak (Thinly sliced or shaved; sirloin may be substituted)
• 1 medium yellow onion (Thinly sliced)
• 1 medium green bell pepper (Thinly sliced)
• 6 oz provolone cheese (Sliced or shredded)
• 8 refrigerated pie dough or empanada wrappers (Use wrappers large enough to hold the filling)
• kosher salt (To taste)
• black pepper (To taste)
• 1 tsp garlic powder
• 2 tbsp all-purpose flour (For sealing the wrappers if needed)
• 2 tbsp water (For sealing the wrappers)
• 6 cup neutral frying oil (Amount for deep frying; some oil will remain in the pan)

Steps

1. 1

   Thinly slice the steak against the grain. Prepare the onion and bell pepper by slicing them into thin strips, and have the cheese and wrappers ready before cooking.

2. 2

   Heat a large skillet over medium-high heat. Add a small amount of the frying oil and sauté the sliced onion and bell pepper for 4–6 minutes, stirring occasionally, until softened and lightly browned.

3. 3

   Add the sliced steak to the skillet. Season with salt, black pepper, and garlic powder. Cook for 3–5 minutes, breaking the slices apart, until browned and just cooked through.

4. 4

   Turn off the heat. Add the provolone cheese to the hot steak mixture and stir until the cheese is melted and the filling is cohesive. Let the filling cool briefly so it is easier to wrap.

5. 5

   Place one wrapper on a work surface. Spoon a portion of the cheesesteak filling into the center, leaving a border around the edge. Do not overfill the wrapper.

6. 6

   Moisten the wrapper's edge with a little water. Fold the wrapper over the filling to form a half-moon or pocket, then press the edges firmly with a fork or crimp them by hand to seal. Repeat with the remaining wrappers and filling.

7. 7

   Heat the neutral oil in a heavy pot or deep fryer to 350°F (175°C). Use enough oil for the pockets to float freely, and do not leave the heating oil unattended.

8. 8

   Carefully lower the filled pockets into the hot oil in batches, leaving space between them. Fry for about 2–4 minutes per side, turning once, until puffed and deeply golden brown.

9. 9

   Transfer the fried pockets to a paper-towel-lined rack or tray to drain. Let them cool for several minutes before serving, since the cheese filling will be very hot.

Notes

The source provides only the dish name and no written recipe, quantities, or preparation directions. Ingredient amounts and method are culinary estimates. Serve with marinara, cheese sauce, or a preferred dipping sauce. For food safety, cook the steak thoroughly and maintain frying oil at approximately 350°F (175°C).

Nutrition per serving

• appetizer
• American
• fried
• cheesesteak
• beef
• cheese-filled
• street-food-inspired