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Steak & Cheese Pockets

by TT October 1st, 2012 | Appetizers, Recipes
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On a recent weeknight, we made steak subs for dinner.  Although I thought I had planned accurately and cooked the correct amount of shaved steak to satisfy the appetites of my husband and teenage son, I had obviously miscalculated.  When dinner was finished, we still had a substantial amount of steak left.  I knew neither of the guys would complain about having leftover shaved steak in the refrigerator.  However, somehow the remaining steak was left when Friday rolled around, and I decided to repurpose it as some form of appetizer for a “Munchies for Dinner” night.

I chose to use cream cheese in the pockets, as I thought it would give a creamy texture to the crispy pocket.  However, I am certain that other cheeses, such as provolone or mozzarella, could work well.  Also, the pockets can be baked with a light brushing of oil, if preferred.  I know that both my husband and son enjoy fried items, so for them, that was the choice method of cooking.

Apparently, the pockets were a fine creation; all eight of them were consumed in less time than it took to watch a half-hour show (and before I could take a photo)!

Steak & Cheese Pockets

1 lb. shaved steak
salt & pepper
onions, peppers, mushrooms (optional)
8 eggroll wrappers
cream cheese
canola oil

Heat a large nonstick frying pan over medium heat.  Add steak and sauté until thoroughly cooked.  Season with salt and pepper.  Transfer to a plate lined with paper towels to remove any excess grease.

If including onions, peppers, or mushrooms, slice and sauté in a small amount of olive oil until tender.

Place one eggroll wrapper on a cutting board or other workspace.  Spread approximately two teaspoons of cream cheese in the center, leaving at least a one-inch border on all sides.  Top with shaved steak and vegetables.  Fold the bottom corner of the wrapper up to the middle.  Brush folded side with a small amount of water.  Fold in the left corner and brush with water; do the same with the right corner.  Fold in the top corner, and smooth to be sure that the pocket is sealed well. Repeat with remaining wrappers and filling.

In a nonstick frying pan (can be the same pan used early after cleaning), heat one inch of canola oil.  When hot, add three or four pockets.  (Do not crowd the pan; it is better to cook more batches than to overfill the pan.)  Cook for 2 minutes or until bottom is golden brown.  Flip and cook for an additional two minutes.  Transfer to a plate lined with paper towels.

Enjoy!

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