Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). In a large skillet, heat a tablespoon of neutral oil over medium-high heat. Add the thinly sliced yellow onion and green bell pepper to the hot skillet. Sauté, stirring occasionally, until the vegetables have softened and begun to caramelize, about 8-10 minutes. This caramelization process brings out their natural sweetness and deepens their flavor.1 tablespoon neutral oil, 1 large yellow onion, thinly sliced, 1 green bell pepper, thinly sliced
- To the skillet with the softened onions and peppers, add the thinly sliced, pre-cooked prime rib. If you're using leftover prime rib, simply chop it into bite-sized pieces. Stir in the garlic powder, salt, and freshly ground black pepper. Cook for another 2-3 minutes, just until the prime rib is heated through. Avoid overcooking, as the prime rib is already cooked.1 pound thinly sliced prime rib, cooked and chilled, 1/2 teaspoon garlic powder, salt and freshly ground black pepper
- In a small bowl, whisk together the mayonnaise, ketchup, and Dijon mustard until well combined. This creates a tangy and slightly sweet sauce that will bind the filling together beautifully and add an extra layer of flavor.1/4 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon Dijon mustard
- Add the creamy sauce to the skillet with the prime rib and vegetables. Stir everything together until the filling is evenly coated. Gently fold in half of the provolone cheese, allowing it to start melting into the warm mixture, creating a delicious, cohesive filling.8 ounces provolone cheese, thinly sliced or shredded
- Unroll the can of refrigerated crescent roll dough onto a lightly floured surface. Separate the dough into triangles. On the wider end of each triangle, spoon about 2-3 tablespoons of the prime rib filling. Take care not to overfill, as this can make folding difficult.1 can (8 ounces) refrigerated crescent roll dough
- Fold the pointed end of the crescent roll dough over the filling, then fold the sides inwards, creating a pocket. Pinch the edges firmly to seal, ensuring none of the delicious filling escapes during baking. You can use a fork to crimp the edges for extra security and a decorative touch.
- Arrange the assembled pockets on a baking sheet lined with parchment paper. In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush the tops of each pocket generously with the egg wash. If desired, sprinkle sesame seeds over the top for added texture and visual appeal.1 large egg, beaten, 1 tablespoon water, 1 tablespoon sesame seeds
- Bake in the preheated oven for 15-18 minutes, or until the crescent roll dough is puffed up, golden brown, and cooked through. The cheese within should be melted and gooey.
- Once baked, remove the prime rib Philly Cheesesteak Pockets from the oven and let them cool on the baking sheet for a few minutes before serving. This allows the filling to set slightly, making them easier to handle.
Notes
Leftover Prime Rib Philly Cheesesteak Pockets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for 5-7 minutes. They can be frozen for up to 2 months and reheated from frozen at 350°F (175°C) for 15-20 minutes.