Ingredients
Equipment
Method
Filling & Assembly
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and cook until softened, about 5-6 minutes.
- Add the shaved beef and cook until browned, breaking it apart as it cooks. Season with salt, pepper, and garlic powder, then stir in the Worcestershire sauce. Cook until the beef is done and excess liquid has evaporated. Remove from the heat and let cool slightly.
- Cut the crusts off each slice of bread, then flatten each with a rolling pin. Lay a slice of provolone on the bread, spoon a generous amount of filling over the cheese, and top with another slice of provolone.
- Place another flattened slice of bread on top and gently press the edges together. Use a fork to crimp all the edges, creating a sealed pocket.
Bread & Fry
- Whisk the eggs in a shallow bowl. Dip each pocket into the egg, coating both sides, then press into the panko breadcrumbs until completely coated.
- Heat oil to 350°F. Carefully fry the pockets for 2-3 minutes per side, until crispy and deep golden brown. Transfer to a wire rack or paper towel-lined plate to drain.
- Serve hot with your favorite dipping sauce, such as ranch, chipotle mayo, spicy aioli, marinara, or cheese sauce.
Notes
Cook Off the Liquid: Cook the filling until the skillet looks dry. Wet filling makes the pockets soggy and hard to seal.
Flatten the Bread: Roll each slice thin with a rolling pin so the pockets seal well and fry evenly.
Seal the Edges: Crimp every edge with a fork and press firmly. A loose seal opens in the hot oil and leaks cheese.
Hold 350°F: Keep the oil at 350°F so the panko browns before the bread soaks up oil.
Air Fryer Option: To air fry, cook around 375°F until golden, flipping halfway and spraying the panko with oil first.