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Ingredients

1 tablespoon vegetable oil 1 green bell pepper, chopped ½ yellow onion, chopped 1 cup sliced fresh mushrooms 9 ounces skirt steak, sliced into strips 1 cup shredded Cheddar cheese 2 (10 ounce) cans refrigerated biscuit dough

Nutrition Info

172.2 calories carbohydrate: 16.4 g cholesterol: 12.8 mg fat: 9.1 g fiber: 0.5 g protein: 6.2 g saturatedFat: 3.3 g servingSize: - sodium: 399.1 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Coat the bottom of a frying pan with oil and heat over medium-high heat until oil shimmers. Add bell pepper, onion, and mushrooms. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Push vegetables to one side of the pan and add steak slices. Cook, stirring as needed, until no longer red, 7 to 10 minutes. Mix steak and vegetables together. Drain mixture on a paper towel-lined plate.
Pop open the biscuit cans and separate them into 16 pieces. Flatten each biscuit until doubled in diameter.
Place steak and veggie mix in a medium bowl and add Cheddar cheese. Mix well. Place a large spoonful into the center of each biscuit and fully wrap. Press seams together and place pockets seam-sides down on a baking sheet.
Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes. Slice each pocket in half and serve.

16 pockets

We serve these biscuit pockets to our guests on game day. They are a crowd favorite! Serve with ketchup or any other dipping sauce.