Description
Golden, flaky puff pastry pockets filled with tender ribeye steak, caramelized onions, peppers, and melted provolone cheese, offering a comforting and indulgent dish.
Ingredients
Scale
- 1 package puff pastry sheets, thawed (about 17–18 oz total)
- 1/2 pound (8 oz / 225 g) ribeye steak, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 6 slices provolone cheese (about 4–6 oz total)
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add sliced onion and green pepper and sauté until soft and caramelized, about 6–8 minutes.
- Increase heat to medium-high. Add ribeye and cook until browned, about 2–3 minutes. Season with salt and pepper.
- Remove from heat and let the filling cool for 2–3 minutes.
- Roll out puff pastry sheets on a floured surface and cut each into 6 squares.
- On each square, place a slice of provolone and spoon beef mixture onto half. Fold over to seal and crimp edges with a fork.
- Place on a baking sheet and brush tops with the beaten egg.
- Bake for 18 to 22 minutes, until golden brown. Let cool for 5 minutes before serving.
Notes
Keep puff pastry cold until ready to use. Avoid overfilling the pockets to prevent leaks. Store in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 670
- Sugar: 3g
- Sodium: 650mg
- Fat: 47g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg