Philly Cheesesteak Pockets

Ingredients:

Philly cheesesteak Pockets

  • 1 Fathead Dough (recipe below)
  • 1 lb Shaved Steak
  • 1 Tbsp butter
  • 1/2 yellow onion thinly sliced
  • 2 baby red bell peppers thinly sliced
  • 1 green bell pepper thinly sliced
  • 2 Tbsp onion powder
  • 2 Tbsp garlic powder
  • 2 tsp salt and pepper
  • 2 Tbsp of worcestershire
  • 2 tsp dried parsley
  • 5 slices of white american cheese
  • 2-3 Tbsp olive oil

Siracha Mayo Sauce

  • 2 Tbsp no sugar added ketchup
  • 1 Tbsp Sriracha Sauce
  • 1 Tbsp Mayo

Instructions:

How to make fat head dough:

  • 1 1/2 cups of shredded mozzarella cheese
  • 2 oz of cream cheese cut into chunks
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 onion powder
  • 1/2 tsp salt
  • 1 egg beaten
  • 1 cup of almond flour
  1. Add mozzarella and cream cheese to a bowl and microwave for 45 second intervals stirring each time until melted.
  2. Add seasonings and mix.
  3. Add egg and almond flour and continue to fold mixture unitl it looks like a light yellow ball
  4. Separate into 8 balls
  5. Roll each ball into a flat circle.

Philly cheesesteak:

  1. Chop shaved meat into bite sized pieces.
  2. Heat a large skillet to medium heat and add butter, peppers, and onion. Sautee until soft and “fried”.
  3. Add shaved beef and mix together.
  4. Top with cheese and cover with lid until melted.
  5. Divide meat among the 8 balls.
  6. Fold dough and make into a ball.
  7. Heat frying pan with olive oil
  8. Fry pockets on each side for 2-3 min per side until browned.
  9. Whisk sauce ingredients and top pockets with sauce before eating.