How do you make high protein Philly cheesesteak pockets?

Make a dough using 1 cup of self-rising flour and 1 cup of Greek yogurt. Roll out dough, fill with sautéed steak, onions, peppers, and provolone. Seal edges and air fry at 375°F for 10 minutes.

Can you cook Philly cheesesteak pockets in the air fryer?

Yes, this is the recommended method. The air fryer circulates hot air around the dough, creating a crispy, fried-like texture without the oil. Cook at 375°F for 8-10 minutes.

How many calories are in a Philly cheesesteak hot pocket?

A traditional frozen Philly Steak Hot Pocket has about 270 calories but only 9g of protein. My High Protein version has 380 calories but packs 32g of protein , making it a much more macro-efficient meal.

How do I make Keto philly cheesesteak pockets?

For Keto philly cheesesteak pockets , replace the flour-based dough with a mozzarella and almond flour "fathead" dough, or use a low-carb tortilla to wrap the steak and cheese filling.

High Protein Philly Cheesesteak Pockets (Healthy Hot Pockets)

Name: High Protein Philly Cheesesteak Pockets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup Self-Rising Flour; 1 cup Non-Fat Plain Greek Yogurt (strained/thick is best); 1 tsp Garlic Powder; 1 pinch Salt; 10 oz Top Sirloin Steak, sliced paper thin against the grain; 1/2 Green Bell Pepper, finely diced; 1/2 White Onion, finely diced; 4 Slices Provolone Cheese; 1 tbsp Olive Oil (for sautéing); Salt and Black Pepper to taste; 1 Egg (for egg wash, optional)

Description

Forget the freezer aisle. These High Protein Philly Cheesesteak Pockets use a protein-packed yogurt dough and lean steak. 32g protein and meal prep ready.

Ingredients

Scale

The High Protein Dough

1 cup Self-Rising Flour
1 cup Non-Fat Plain Greek Yogurt (strained/thick is best)
1 tsp Garlic Powder
1 pinch Salt

The Filling

10 oz Top Sirloin Steak, sliced paper thin against the grain
1/2 Green Bell Pepper, finely diced
1/2 White Onion, finely diced
4 Slices Provolone Cheese
1 tbsp Olive Oil (for sautéing)
Salt and Black Pepper to taste
1 Egg (for egg wash, optional)

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Instructions

Prep Filling: Heat olive oil in a skillet over medium-high heat. Add diced peppers and onions. Sauté for 3-4 minutes until soft. Add the thinly sliced steak. Season generously with salt and pepper. Cook for 2-3 minutes until browned but not tough. Remove from heat and drain any excess liquid (crucial to prevent sogginess).
Make Dough: In a large bowl, mix self-rising flour, Greek yogurt, garlic powder, and salt. Stir until a shaggy ball forms. Transfer to a floured surface and knead for 2 minutes until smooth.
Roll: Divide dough into 4 equal balls. Roll each ball into a rectangle (approx 6×4 inches) about 1/8 inch thick.
Assemble: On the bottom half of each rectangle, place one slice of provolone cheese (fold it to fit). Top the cheese with 1/4 of the steak mixture.
Seal: Fold the top half of the dough over the filling. Press the edges together firmly. Use a fork to crimp the edges sealed.
Air Fry: Preheat Air Fryer to 375°F (190°C). Brush the tops with beaten egg (optional, for color) or spray with oil. Place pockets in the basket (do not overlap). Cook for 8-10 minutes, flipping halfway through, until golden brown.
Serve: Let cool for 2 minutes (filling will be hot!) before serving.

Notes

Oven Method: Bake at 400°F for 15-18 minutes on a parchment-lined baking sheet.
Prevent Leaks: Ensure the edges are sealed tight with a fork. Don’t overfill.
Storage: Wrap tightly in foil and freeze for up to 3 months. Reheat from frozen in air fryer at 350°F for 12-15 minutes.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Lunch/Dinner
Method: Air Fryer / Baking
Cuisine: American

Nutrition

Serving Size: 1 Pocket
Calories: 380
Sugar: 2g
Sodium: 650mg
Fat: 12g
Saturated Fat: 5g
Carbohydrates: 35g
Fiber: 2g
Protein: 32g
Cholesterol: 65mg