[an error occurred while processing this directive] Philly Cheese Steak Pocket Sandwiches - Steven and Chris
Philly Cheese Steak Pocket Sandwiches

Philly Cheese Steak Pocket Sandwiches


Store-bought pocket sandwiches can contain over 160 ingredients, and most of those are hard to pronounce. Try a healthier choice for your family with Chef Jo Lusted's Dish Do-Over Philly cheese steak pocket sandwiches. With their easy-to-make pastry, they're sure to become a family favourite.



1 lb cooked and cooled flank steal or store bough roast beef, cubed
1/2 white onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 clove garlic, minced
3 green onions, thinly sliced
1/3 cup 2% plain Greek yogurt
1/4 cup low fat cream cheese
1/4 cup shredded Parmesan cheese
2 tbsp grain Dijon mustard
1/4 tsp freshly ground black pepper
1 egg lightly beaten.
2 cups spelt flour
2 tsp organic sugar
1 tsp sea salt
1 tsp baking powder
1/3 cup cold unsalted butter, cubed
1/3 cup plain 2% yogurt
2 tbsp apple cider vinegar
1/3 cup ice water
1/2 cup egg whites


In a medium bowl, sift or whisk together flour, sugar, salt and baking powder. Using a pastry knife or fork, cut cubed butter into flour until mixture resembles coarse crumbs. Drizzle with yogurt, vinegar and ice water, and toss mixture with a fork until a ragged dough forms. Do not over mix. Transfer to a clean work surface lightly dusted with flour and press together just enough to form a disk. Divide into two disks, wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to one day.

Heat a non-stick skillet over medium-high heat and mist with oil. Add onion, peppers and garlic. Cook and stir frequently, until softened (about three minutes). Transfer to a large bowl with beef. Add onions, mozzarella, Greek yogurt, cream cheese, Parmesan cheese, Dijon mustard and season with pepper. Mix the filling well until combined, and then set aside.

Bring dough to room temperature (will take about 30 minutes). Roll each piece of dough into an 8x12” rectangle. Cut each rectangle into four 4x6” pieces. Brush each piece with egg wash. Divide filling evenly into the center of each rectangle. Working one at a time, fold the edges in, pinching to seal.

Transfer to a parchment-lined baking sheet.

Brush each pocket sandwich with remaining egg wash, cut three to four tiny slits in the top of each sandwich with a sharp knife and refrigerate for 30 minutes.

Preheat oven to 375F. Bake for 25-30 minutes until golden. Allow to rest for five minutes before serving, as filing will be very hot.

Before: 360 calories / 18 grams of fat

Dish Do-Over: 280 calories / 15 grams of fat

Two of Chef Jo Lusted's Dish-Do Over Philly cheese stake pockets are laid on top of each other in a criss-cross style. One of them is open to show the contents of the pocket.


Video: Philly Cheesesteak Pockets

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