Tweet
Cheesesteak Hot Pockets (Step by Step)
I got the Idea for these from Barkonbutts, with his post on “Bacon Cheeseburger Hot Pockets”.
Link:
http://www.smoked-meat.com/forum/showthread.php?t=40640
So I decided to use the same method, but make some into Cheesesteak Hot Pockets.
It’s only Me & Mrs Bear here, so we only needed 2 packages of Crescent Rolls to make these.
Everything is explained in the captions that go with the Pictures, but you can add other things too, like Mushrooms, Hot Peppers, Sweet Peppers, Fried Onions, any other kind of cheese, and anything else that floats your boat !!!
BTW: We had one left, which I ate the next evening, and I have to tell you these are definitely one of the things that are even better reheated the next day!!! Nuked it up & MMMMmmmmm…………
Hope You Like This!!
Bear
Main Ingredients ready to go:
Close-up so you can see a package of our favorite Cheesesteak Meat:
Mrs Bear tearing the Meat apart as she puts it in the pan.
Then she continues to pull it apart with two big non-metal spoons, and flipping it over & over to get it all done evenly.
We like to move it from the pan to the Sammies right after the Red is gone, so it’s nice & Tender & not dried out:
Meanwhile we open up a package of Crescent Rolls, and stretch out the rectangles on a Buttered Cookie Pan:
Then we put a coating of our favorite Steak Sauce on the Crescent Roll Rectangles:
Next we evenly divide the Shaved Steak Meat on each of the 4 sections.
Now here is where I would have liked to add some Fried Onions, but we didn’t have any. (Next Time)
Then Some Cheese on top of the Meat. I used American this time, but we Prefer Provolone:
Open the second Package of Crescent Rolls, and stretch the rectangles over each section, and press down the edges:
After 10 to 12 minutes in the Oven @ 375°, once nicely browned, we can remove them:
Plate them & throw a couple Pickle Slices on, if you like, and it’s time to eat:
I opened this one up so you can get a closer look of the bubbly stuff inside:
I got the Idea for these from Barkonbutts, with his post on “Bacon Cheeseburger Hot Pockets”.
Link:
http://www.smoked-meat.com/forum/showthread.php?t=40640
So I decided to use the same method, but make some into Cheesesteak Hot Pockets.
It’s only Me & Mrs Bear here, so we only needed 2 packages of Crescent Rolls to make these.
Everything is explained in the captions that go with the Pictures, but you can add other things too, like Mushrooms, Hot Peppers, Sweet Peppers, Fried Onions, any other kind of cheese, and anything else that floats your boat !!!
BTW: We had one left, which I ate the next evening, and I have to tell you these are definitely one of the things that are even better reheated the next day!!! Nuked it up & MMMMmmmmm…………
Hope You Like This!!
Bear
Main Ingredients ready to go:
Close-up so you can see a package of our favorite Cheesesteak Meat:
Mrs Bear tearing the Meat apart as she puts it in the pan.
Then she continues to pull it apart with two big non-metal spoons, and flipping it over & over to get it all done evenly.
We like to move it from the pan to the Sammies right after the Red is gone, so it’s nice & Tender & not dried out:
Meanwhile we open up a package of Crescent Rolls, and stretch out the rectangles on a Buttered Cookie Pan:
Then we put a coating of our favorite Steak Sauce on the Crescent Roll Rectangles:
Next we evenly divide the Shaved Steak Meat on each of the 4 sections.
Now here is where I would have liked to add some Fried Onions, but we didn’t have any. (Next Time)
Then Some Cheese on top of the Meat. I used American this time, but we Prefer Provolone:
Open the second Package of Crescent Rolls, and stretch the rectangles over each section, and press down the edges:
After 10 to 12 minutes in the Oven @ 375°, once nicely browned, we can remove them:
Plate them & throw a couple Pickle Slices on, if you like, and it’s time to eat:
I opened this one up so you can get a closer look of the bubbly stuff inside:
Comment