Philly Steak Pockets Recipes

Steps:

• In a large skillet, saute the mushrooms, onions and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops. , Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through. Meanwhile, in a small saucepan, combine bouillon and water; cook until heated through. Serve as a dipping sauce.

Steps:

• Heat oven to 375°F.
• Unroll dough into 4 rectangles.
• Spread each one with mustard; top with slice roast beef,.
• Top with 1 slice cheese and one quarter of chilies.
• Beginning at short ends roll up.
• Pinch seams closed; place seam side down onto baking sheet.
• Bake for 15-20 minutes or until golden and crisp.

Steps:

• Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
• Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
• Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
• Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Steps:

• Combine sliced steak and garlic in re-sealable bag and marinate about 2 hours in refrigerator.
• In saucepan, cook onions, and mild banana peppers, in oil over hight heat, until charred. Remove from pan.
• Add Beef to pan and season with salt and pepper.
• When beef is nearly cooked, add back onions and peppers. Continue coking to preferred doneness.
• Meanwhile, lightly sprinkle pitas with water, wrap in parchment paper or paper towels and warm in microwave, about 15 seconds.
• Remove pitas from paper, spread each pita with mustard down the middle and cover with 1/4 of the meat mixture.
• Top with pepper rings, cocktail onions, pickles and cover with cheese.
• Fold the bottom side of the pita over the filling and roll to make a cone.
• Wrap each pita in aluminum foil and place back in pan ( or BBQ), so that sandwiches warm and cheese melts. Serve immediately.