Gluten Free Philly Cheesesteak Pockets

Philly Cheese Steak Pockets

Philly Cheese Steak Pockets




It’s the perfect, crisp companion to our luscious, savory fillings. Finally, a gluten-free puff pastry. You can recreate all of the classic pastry dishes you love with Gee Free!


  • 1 package of Geefree Puff Pastry Dough

  • Gluten Free flour for dusting

  • 1 Egg, slightly beaten for egg wash

  • 1 large onion, sliced

  • 1/2 pound sliced fresh mushrooms, optional

  • 1 small green pepper, sliced, optional

  • 6 tablespoons canola oil, divided

  • 1-1/2 pounds beef ribeye steaks, thinly sliced

  • Cheese sauce or any type of cheese you like


  • Bring dough to room temperature. Meanwhile heat oil to 375°F.

  • In a large skillet, sauté the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm.

  • In the same pan, sauté beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.

  • Dust the countertop. Take dough and roll it out to approx. 1/8th” thick. Cut into squares, or whatever shape you have. You need to cut a top for every bottom you have.

  • Then take about 1-2 TBSP of filling and put in the center of the square. Brush edges with egg wash and top with cut dough. Press edges and use a fork to seal.

  • Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil.

  • Baking Method
  • Heat oven to 375°F.

  • After pockets are formed, place on a greased sheet pan and egg wash the tops.

  • Bake for approx. 20-30 minutes or until golden brown.