Cheesesteak Pockets Recipe

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes
Yield: 16


  • 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


  1. Preheat the oven to 350°F. Line 2 large baking pans with parchment paper. Place 8 biscuits onto each pan and set aside.
  2. 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.
  3. 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!)
  4. 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.
  5. 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.
  6. Bake for 17 – 20 minutes until golden brown. Serve warm.