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Philly Cheese Steak Pockets | Gluten Free Recipes

Susan Hougui |

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.

  1. 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. 


Baking Method

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.



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