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Prime Rib Philly Cheesesteak Pockets

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These cheesy, meaty and hearty, Prime Rib Philly Cheesesteak Pockets are the perfect way to use up that hunk of leftover roast stashed away in the freezer from the holidays! And WOW are they ever delicious! A winner for your upcoming Super Bowl party, too! 

 

 

If you saved the ends from your holiday Prime Rib, you’re in luck!! This is one of my favorite ways to use up those leftovers before they get dried out or freezer burnt. 

And ruined prime rib is a simply a crime in this house!

And hopefully, you started with my highly popular (one of my most pinned recipes on Pinterest and shared on Facebook!), and in the top ten clicked on to my blog, Restaurant-Style Prime Rib! Because, it truly is the best!! 

 

 

 

 

These are so easy to make, you’ll want to buy a bigger roast next time, just to have extra leftovers for recipes like this one! 

So, let’s get this going! I’m hungry! You, too?

We simply start with several tablespoons of another one of my favorites, BUTTER. And Minerva Dairy’s Amish Butter is also the very best I’ve tried! 

With it’s high butterfat content, and grass-fed cows, I’ve never tasted better! And it truly saved my baking!!

 

 

 

 

So, we just melt some butter in a frying pan, and sauté up some peppers, onions, seasonings, and garlic, then toss in the thinly sliced beef last.

*We don’t want to overcook it, so as soon as you toss it in and get it all mixed and coated with butter, remove it from the heat and set it aside to cool down. 

 

 

Next, unroll the roll dough, and separate it into four rectangles. Press the perforations together to seal….

 

 

 

….then pile some of the meat mixture on top of one end.

 

 

 

Next comes the controversy. You can add Cheez Whiz or provolone, according to whichever you prefer in your regular, authentic cheesesteak sandwiches, or just use whichever you happen to have on hand.

To keep the peace, I’ll simply say that I added the Cheez Whiz because that’s what we had in the fridge. (But if truth be told, I like it EITHER way!!) 

But please don’t use anything else!!! I’ve seen people use American cheese slices, and it just isn’t the same!! Philly Cheesesteaks are to be made with either provolone or Cheez Whiz ONLY. Anything else is cheesesteak blasphemy! 

 

 

 

 

Then fold the other side over, and press all seams together to close, forming into a nice round ball. Place seam side down onto your parchment-lined baking sheet….

 

 

 

 

…and finish with a nice egg wash! This will end up making the crust nice and shiny-golden! 

 

 

 

 

And….tah-dah!!! Look how pretty these are! 

 

 

 

 

Almost too pretty to eat!! Almost.

 

 

I was actually going to make fries with these, but when my hubby saw these, his eyes popped out cartoon-style, going aaah-OOOO-gah!!! Haha!

And he just wanted to dive right in and to heck with a side dish! 

 

 

 

 

Sooooo, I let him. Who was I to take away his fun!

 

 

 

 

But I did insist on him at least eating a healthy side of fruit, though. You can’t just eat the icing. 

 

 

 

 

But my Copycat 5 Guys Fries would’ve been my choice! 

 

 

 

 

This makes for the perfect lunch, and they’re really very filling, too! My hubby totally pigged out and still could only eat half of them.

 

 

 

 

And sliced in half, these would make awesome appetizers for the big game just around the corner! 

 

 

 

 

So, if you have prime rib leftover from the holidays, be sure to save this fast and easy recipe for Prime Rib Cheesesteak Pockets! 

Cheesy, meaty, hearty enough for a meal, and perfect for the upcoming Super Bowl as an appetizer!

Hope you all enjoy! And stay warm! MAN, it’s cold outside!!!  

 

 

*My Restaurant-Style Prime Rib was used in the recipe.

Side Dishes that go well with this recipe:
Copycat 5 Guys Fries 

 

Yield: 4 pockets or 8 appetizer halves

Prime Rib Philly Cheesesteak Pockets

Prime Rib Philly Cheesesteak Pockets

Ingredients

  • leftover prime rib roast, thinly sliced against the grain
  • 2 - 3 Tbl. Minerva Dairy Amish Butter
  • red and or green sweet peppers, halved, deseeded, and sliced
  • 1 small onion, halved and sliced
  • 1 large clove garlic, finely minced
  • Goya Seasoning Salt and black pepper to taste
  • 4 spoonfuls of Cheez Whiz processed cheese spread or slices of provolone, your choice
  • 1 (8 oz.) tube crescent rolls, separated into 4 rectangles, seams pinched closed
  • 1 egg, beaten

Instructions

Preheat oven to 375º F.

In frying pan, melt butter over medium heat, add peppers and onions, and sauté until crisp-tender, adding seasoning salt & pepper to taste. Add garlic, and sauté 1 minute longer. Add thinly sliced prime rib, toss, and remove from heat. Set aside.

Onto parchment-lined baking sheet, separate roll dough into four rectangles. Press perforations together. Onto one half, place mound of sautéed mixture, top with Cheez Whiz or provolone, fold other side over, and press all edges together to seal and form into a ball. Place seam-side down onto baking sheet.

Continue with other three, then baste top and sides with beaten egg wash.

Place into oven and bake for about 18 minutes or so, until deep golden.

Remove from oven and let rest on baking sheet a few minutes. Then remove from baking sheet to a cutting board, slice each in half, and serve hot! Enjoy!

Notes

*I used approximately a half of a pound of leftover prime rib. But you can use as much or little as you like, depending on how much you want inside and how many you are making.

 

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