Philly Cheese Steak Pockets It’s the perfect, crisp companion to our luscious, savory fillings. Finally, a gluten-free puff pastry. You can recreate all of the classic pastry dishes you love with Gee Free!
1 Package of Geefree Puff Pastry Dough
Gluten Free flour for dusting
1 Egg, slightly beaten for egg wash
1 large onion, sliced.
1/2 pound sliced fresh mushrooms, optional.
1 small green pepper, sliced, optional.
6 tablespoons canola oil, divided.
1-1/2 pounds beef ribeye steaks, thinly sliced.
Cheese sauce or any type of cheese you like. 1
Servings: Approx. 5-8 Pockets
Serrated Biscuit Cutter
Bring dough to room temperature.
Meanwhile heat oil to 375°F.
In a large skillet, sauté the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, sauté beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.
- Dust the countertop. Take dough and roll it out to approx. 1/8th” thick. Cut into squares, or whatever shape you have. You need to cut a top for every bottom you have. Then take about 1-2 TBSP of filling and put in the center of the square. Brush edges with egg wash and top with cut dough. Press edges and use a fork to seal. .
Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil.
Heat oven to 375°F.
After pockets are formed, place on a greased sheet pan and egg wash the tops.
Bake for approx. 20-30 minutes or until golden brown.