Philly Cheesesteak Pockets

I'm always looking for something fairly simple and pleasing for all when making dinner. Not to mention something that makes enough leftovers so that my husband can pack it in his lunch for work the following day.
Wanting to use up the frozen bread loaf I had leftover from when I made the Pasta Braid, I decided to try something a little different, and the outcome was very yummy!

Philly Cheesesteak Pockets

Prep: 40 minutes Bake: 20 minutes Servings: 4 pockets

1 frozen bread loaf (I used Rhodes)

1 lb thinly sliced sirloin, flank, or ribeye steak

1 green bell pepper

1 small onion

8 slices provolone cheese

salt and pepper to taste

olive oil

Preheat oven to 350°

Thaw out the bread loaf according to package directions. 

Roll out flat on floured surface. Cut the dough into 4 rectangles or squares.

Slice and remove seeds from the bell pepper.

Thinly slice the onion.

Heat olive oil in a large skillet. 

Saute the onion and bell pepper until onions are tender.

Add the beef slices; salt and pepper to taste.

Cook quickly, but not completely through, as the beef will cook more in the oven, and you don't want them to dry out.

Add 1/4 of the beef and onion mixture to each of the dough rectangles.

Top each with 2 slices of cheese.

Fold over the dough to cover the meat, and seal edges.

Cut a vent into the top of each pocket.

Place each pocket onto a baking sheet.

Bake in the oven for 20 minutes, or until the bread is fully cooked.

Serve while still hot.

Enjoy!