Tailgate Cheesesteak Pockets
Yields
8Prep Time
25 MinutesCook Time
20 MinutesTotal Time
45 Minutes
Ingredients
- 1 tbsp olive oil
- ⅓ cup diced onion
- ⅓ cup diced green bell pepper
- ½ lb thinly shaved ribeye steak
- 1 tsp Weber® Tailgate Seasoning, plus more for garnish
- 1 cup grated Monterey Jack cheese
- 1 (16-oz) can buttermilk biscuits
- 1 tbsp unsalted butter, melted
Enjoy the flavors of a classic cheesesteak in these easy-to-make, handheld pockets! Perfectly seasoned with Weber® Tailgate Seasoning, these cheesy, savory treats are a hit for snacks, game-day gatherings, or casual dinners.
Directions
- Preheat Oven: Preheat oven to 350°F. Line a large baking sheet with parchment paper. Place 8 biscuits evenly spaced on the baking sheet and set aside.
- Cook Cheesesteak Filling: Heat olive oil in a large skillet over medium heat. Add diced onion and green bell pepper, cooking for 4–5 minutes until softened. Add the shaved ribeye steak and 1 tsp Weber® Tailgate Seasoning. Cook, stirring, until the steak is browned but still slightly pink. Remove from heat.
- Assemble Pockets: Gently flatten each biscuit and create a pocket by slightly pulling apart the dough. Fill each biscuit with about 2 tbsp of the steak mixture and a sprinkle of shredded Monterey Jack cheese. Pinch the edges of the dough tightly to seal. Repeat with remaining biscuits.
- Season and Bake: Brush the tops of the pockets with melted butter and sprinkle with additional Weber® Tailgate Seasoning. Bake for 17–20 minutes, or until the biscuits are golden brown.
- Serve: Serve warm and enjoy these savory, cheesy pockets! Perfect on their own or with your favorite dipping sauce.
Tips & Tricks
- To save time, prepare the filling ahead of time and refrigerate until you're ready to assemble. Customize the pockets with additions like mushrooms or jalapeños for an extra kick.
- These Cheesesteak Pockets are portable, perfect for tailgating, and can be easily reheated on the grill for added convenience.
