Crispy Cheesy Fried Beef Pockets
Golden breaded pockets filled with juicy steak strips, sweet peppers, onions, and stretchy melted cheese. Perfect for outdoor cooking with a dramatic cheese pull and creamy dip.
Equipment
- 1 | Cast iron skillet | for cooking filling and frying
- 1 | Rolling pin | to flatten bread
- 1 | Mixing bowls | for egg wash and breadcrumbs
- 1 | Tongs | for turning pockets
- 1 | Knife | for trimming and slicing
Ingredients
- 8 | slices | white sandwich bread |
- 1 | lb | beef steak strips |
- 1 | | red bell pepper | diced
- 1 | small | onion | diced
- 1 | cup | shredded mozzarella |
- 2 | | eggs | beaten
- 1 | cup | breadcrumbs |
- 1 | | oil | for frying
- 1 | cup | creamy dipping sauce | optional
Instructions
- Cook steak strips with diced pepper and onion in a skillet until browned.
- Flatten bread slices with a rolling pin.
- Add filling and cheese to one slice; top with second slice.
- Press and crimp edges firmly to seal.
- Dip sealed pockets in beaten egg then coat with breadcrumbs.
- Heat oil in a deep skillet to frying temperature.
- Fry pockets until golden and crispy on both sides.
- Drain on paper towels and serve hot with dipping sauce.
Notes
Store leftovers in the refrigerator up to 2 days.
Reheat in oven or air fryer for best crispness.
Assemble ahead and fry just before serving.
Use provolone for a sharper cheese flavor.
Reheat in oven or air fryer for best crispness.
Assemble ahead and fry just before serving.
Use provolone for a sharper cheese flavor.