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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


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Ingredients
  1. 1 lb. shaved steak
  2. salt & pepper
  3. onions, peppers, mushrooms (optional)
  4. 8 eggroll wrappers
  5. cream cheese
  6. canola oil
Instructions
  1. 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.
  2. If including onions, peppers, or mushrooms, slice and sauté in a small amount of olive oil until tender.
  3. 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.
  4. Fold in the left corner and brush with water; do the same with the right corner.
  5. Fold in the top corner, and smooth to be sure that the pocket is sealed well. Repeat with remaining wrappers and filling.
  6. In a nonstick frying pan (can be the same pan used early after cleaning), heat one inch of canola oil.
  7. When hot, add three or four pockets. (Do not crowd the pan; it is better to cook more batches than to overfill the pan.)
  8. Cook for 2 minutes or until bottom is golden brown.
  9. Flip and cook for an additional two minutes. Transfer to a plate lined with paper towels.
Notes
  1. Enjoy!
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