Wanting to use up the frozen bread loaf I had leftover from when I made the Pasta Braid, I decided to try something a little different, and the outcome was very yummy!
Philly Cheesesteak Pockets
Prep: 40 minutes Bake: 20 minutes Servings: 4 pockets
1 frozen bread loaf (I used Rhodes)
1 lb thinly sliced sirloin, flank, or ribeye steak
1 green bell pepper
1 small onion
8 slices provolone cheese
salt and pepper to taste
Preheat oven to 350°
Thaw out the bread loaf according to package directions.
Roll out flat on floured surface. Cut the dough into 4 rectangles or squares.
Slice and remove seeds from the bell pepper.
Thinly slice the onion.
Heat olive oil in a large skillet.
Saute the onion and bell pepper until onions are tender.
Add the beef slices; salt and pepper to taste.
Cook quickly, but not completely through, as the beef will cook more in the oven, and you don't want them to dry out.
Add 1/4 of the beef and onion mixture to each of the dough rectangles.
Top each with 2 slices of cheese.
Fold over the dough to cover the meat, and seal edges.
Cut a vent into the top of each pocket.
Place each pocket onto a baking sheet.
Bake in the oven for 20 minutes, or until the bread is fully cooked.
Serve while still hot.