Cheesesteak Pockets Recipe

Name: Cheesesteak Pockets Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 16
Ingredients: 2 tablespoons olive oil; 3/4 cup diced onion; 3/4 cup diced green bell pepper; 1 pound thinly shaved ribeye; 2 Tsp Weber Tailgate Seasoning; 2 cups grated Monterey Jack cheese; 2 (16- ounce) cans of buttermilk biscuits; 2 tablespoons of butter, melted

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Total Time: 45 Minutes

Yield: 16

Ingredients

2 tablespoons olive oil
3/4 cup diced onion
3/4 cup diced green bell pepper
1 pound thinly shaved ribeye
2 Tsp Weber Tailgate Seasoning
2 cups grated Monterey Jack cheese
2 (16- ounce) cans of buttermilk biscuits
2 tablespoons of butter, melted

Directions

Preheat the oven to 350°F. Line 2 large baking pans with parchment paper. Place 8 biscuits onto each pan and set aside.
In a large skillet over medium heat 2 Tbsp olive oil. Add in the onion and bell pepper and cook until softened, 5 – 6 minutes.
Add in your thinly sliced ribeye and season with Weber Tailgate Seasoning. Cook until almost cooked through and only a little pink remains (it will finish cooking in the oven!)
Gently pull each biscuit apart slightly, creating a pocket. Scoop 2 Tbsp of the beef mixture into each biscuit then top with a sprinkle of the shredded monterey jack cheese. Seal the edges by pinching the dough together. Repeat with remaining biscuits.
Melt the 2 tablespoons of butter in a small bowl. Brush the melted butter on top of the biscuits and season with more Weber Tailgate Seasoning.
Bake for 17 – 20 minutes until golden brown. Serve warm.