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Philly Cheesesteak Pocket Sandwiches

30 Mins


6 Slices Martin’s 100% Whole Wheat Potato Bread

2 Tablespoons Olive Oil

1 Onion, diced

1 Bell Pepper, diced

1/2 Pound Thinly Sliced Steak, chopped

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1/2 Cup Shredded Cheddar Cheese

1 Large Egg, beaten with 1 tablespoon water

Serves: 6


Step 1

Preheat oven to 375°F.

Step 2

Heat the oil in a medium sauce pan over medium-high heat. Add diced peppers and onions and cook until soft (about 3-5 mins).

Step 3

Add the steak and cook until browned. Remove from heat and set aside.

Step 4

Using a rolling pin, flatten each slice of bread.

Tip: choose slices from the center of the loaf so they are larger in size.

Step 5

Add a small amount of the cheesesteak mixture to the bottom right corner of each bread slice (so that about half the bread is covered, in a triangle shape). Be careful not to overstuff, and leave some room along the outer edge of the bread.

Step 6

Top each sandwich with shredded cheese.

Step 7

Take the top left corner of the bread (where there is no filling) and fold it along the diagonal to meet with the bottom right corner, forming a triangle shape. Line up all the edges to make a triangle, then crimp with a fork to seal.

Step 8

Brush the tops of the sandwiches with egg wash then transfer to a prepared baking sheet.

Step 9

Bake for 5-10 minutes or until golden brown.

Recipe adapted from: