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Philly Cheesesteak Hot Pockets

Prep Time20 minutes
Cook Time20 minutes
Bread rising time12 hours
Servings: 4

Ingredients

Bread dough

  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon active dry yeast
  • 1 cup tepid water (you'll probably need more than 1 cup)

Cheesesteak filling

  • 1 teaspoon olive oil
  • ½ onion (cut into thin slices)
  • ½ bell pepper (cut into thin slices)
  • 2 garlic cloves (minced)
  • 8 ounces flank steak (cut into thin slices)
  • 2 teaspoon Worcestershire sauce
  • ½ teaspoon dried oregano
  • 1 pinch ground black pepper
  • 4 ounces reduced-fat Cheddar cheese
  • 2 tablespoon skim milk

Instructions

Make the bread dough (do this well ahead of time!):

  • Whisk together the flour and salt. Add ¼ teaspoon active dry yeast to 1 cup of tepid water. The water should feel neutral; neither hot nor cold when you stick your finger into it.
  • Mix the water and yeast with the flour mixture to create a dough (you'll probably need to add more water. I usually use about 1½ cups of water in all.) You'll want a pliable dough -- we're aiming for dough that feels like your earlobe when you pull on it.
  • Cover the dough with plastic wrap and leave it to sit at room temperature for at least 8-12 hours, up to 24 hours.

Make the filling:

  • Slice the beef quite thinly. It helps to start off with a frozen chunk of beef and shave away at it.
  • Slice the onion and pepper into thin slices too
  • Heat the olive oil in a skillet over medium heat. Cook the onions and peppers until they begin to soften.
  • Add the minced garlic and cook for 1 minute, until fragrant.
  • Add the beef to the skillet, and cook until no longer pink.
  • Stir in the Worcestershire sauce, oregano and pepper.

Arrange & bake the hot pockets

  • Preheat the oven to 420 °F and lightly spray a foil-lined baking sheet with nonstick spray.
  • Divide the dough into 4 equal balls.
  • On a lightly floured surface, roll each ball out into a circle about ¼" thick (think pizza. Pretend you're making a pizza crust)
  • Spoon the cheesesteak filling into the center of the dough circle
  • Sprinkle 1 ounce of cheese in the center of each dough circle
  • Roll the dough up like a burrito: Fold in the top and bottom, then roll over from the sides like a cigar.
  • Transfer the hot pockets to the prepared baking sheet.
  • You can lightly brush the rolled-up up dough with skim milk, as this will help it brown in the oven.
  • Bake for about 15 to 20 minutes, until the dough has browned up a bit.