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
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.