Ingredients with Measurements:
- 1 pound of sirloin steak, thinly sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 8 slices of provolone cheese
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 package of refrigerated pizza dough
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak, bell pepper, and onion. Season with salt and pepper to taste. Cook until the steak is browned and the vegetables are tender, about 10 minutes.
3. Roll out the pizza dough on a lightly floured surface. Cut the dough into 8 equal pieces.
4. Place a slice of provolone cheese on each piece of dough.
5. Spoon the steak and vegetable mixture on top of the cheese.
6. Fold the dough over the filling and pinch the edges to seal.
7. Place the pockets on a baking sheet lined with parchment paper.
8. Brush the tops of the pockets with the beaten egg.
9. Bake for 20-25 minutes, or until the pockets are golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 pockets
Nutritional information:
Calories: 362
Fat: 16g
Carbohydrates: 27g
Protein: 25g
Sodium: 630mg
Substitutions for ingredients:
- Sirloin steak can be substituted with flank steak or skirt steak.
- Provolone cheese can be substituted with mozzarella cheese or cheddar cheese.
Variations:
- Add mushrooms to the steak and vegetable mixture.
- Use different types of cheese, such as pepper jack or Swiss.
- Add a tablespoon of Worcestershire sauce to the steak and vegetable mixture for extra flavor.
Tips and tricks:
- Make sure to seal the edges of the pockets well to prevent the filling from leaking out.
- If the dough is too sticky, dust it with flour to make it easier to work with.
- Serve the pockets with a side of marinara sauce for dipping.
Storage instructions:
Store the baked pockets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pockets on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pockets on a platter with a side of marinara sauce for dipping.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic mashed potatoes
Troubleshooting advice:
If the pockets are not sealing properly, use a fork to press the edges together.
Food safety advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
The steak bomb sandwich originated in Boston, Massachusetts in the 1970s.
Flavor profiles:
Savory, cheesy, and meaty.
Serving suggestions:
Serve the pockets as a main dish for lunch or dinner.
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