Philly Cheesesteak Pockets

Philly Cheesesteak is one of those things that everyone loves, but not everyone makes. It’s not hard to make, but for me, I usually don’t make whole roasts so I don’t have the “steak” ingredients for cheesesteaks.

But right now I just happen to have a whole eye of round that was slow roasted and turned out super yummy, so I decided to make a keto friendly version of the traditional Philly cheesesteak sandwich. I was trying to figure out what kind of bread to make for it when it occurred to me that I could just wrap the meat and cheese in fathead dough like a hot pocket. I’ve had a few misses with fathead dough when I’ve tried to make things other than pizza, but I really wanted to try anyway.

I made the dough and then put it in the fridge to cool down. Working with this dough after it’s been chilled is much easier because it’s not as sticky. While the dough was chilling, I sliced up some of the roast into thin, bite-sized pieces. I also diced an onion, some peppers and cut up some Swiss cheese.

Using a tablespoon of butter I sauteed the onions and peppers until they were caramelized. I really like the flavor that the caramelization brings out, but if you just want them translucent, that’s fine too. Then I added the meat and cheese to the pan, turned it down to a low simmer and covered it so that the cheese would melt and everything would meld together.

Now it’s time to start assembling the pockets. I took the dough and divided it into 14 balls. I just used a spoon to keep the sized relatively consistent and ended up with 14. The pockets were’t huge, but they were easier to fill and fry being smaller. Put the dough between two pieces of parchment paper and flatten into a circular shape. Then you add a little of your filling mixture on top and start to fold the dough over, pinching the seams closed. I used a spatula to help lift the dough off of the parchment without tearing. Wet fingers help as well so that the dough doesn’t stick.

Normally fathead dough gets baked, but I wanted these to have a crispy exterior like hot pockets do, so I wanted to fry them. I had no idea if that would even work, but I wanted to try. I put about 1/2 a cup of refined coconut oil in a large dutch oven on medium heat. The higher wall of the dutch oven helps to reduce any oil splatters.

I filled five pockets at a time because that’s how many would fit in the dutch oven at once. Fry these for about three minutes on each side. When they turn a really nice golden brown you know they’re ready to flip or done.

Y’all, these turned out so good! They are warm and crispy and delicious! Exactly what I was hoping for. You should know that they are pretty filling as well, so don’t go overboard when piling them on your plate!

Philly Cheesesteak Pockets

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 14


Fathead Dough

  • 3 cups shredded mozzarella
  • 4 oz cream cheese
  • 1 1/2 cup almond flour
  • 2 eggs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Himalayan pink salt

Philly Cheesesteak Pockets

  • 1 lb roast beef, chopped into bite-sized pieces
  • 1 1/2 cup Swiss or Provolone, sliced or cut into small cubes
  • 1 tbsp onion powder
  • 1 tsp Himalayan pink salt
  • 1 tbsp grassfed butter
  • 1/2 onion, diced
  • 2-3 bell peppers, diced


  • In a medium sized glass bowl, mix the shredded mozzarella and cream cheese together and microwave for 45 seconds.
  • Stir, then microwave for another 30 seconds.
  • The cheeses should be well combined. Now mix in your seasonings, eggs and almond flour. Mix and fold everything together until well combined.
  • Divide the dough into 14 balls and flatten between two sheets of parchment paper with your hand or a rolling pin. Do not make them too thin.
  • In a pan, saute the onions and peppers in grass-fed butter/Nutiva/ghee until caramelized. Add in the chopped roast beef and Swiss or Provolone cheese. Stir everything together and then cover and simmer on low for about 5 minutes to allow the cheese to melt and the flavors to combine.
  • Once the cheese is melty, start filling your pockets. Make sure you leave enough room to fold over half of the pocket and pinch the ends together to seal everything in.
  • Heat refined coconut oil in a frying pan or dutch oven on medium heat. Once the oil is hot, start adding in your pockets, making sure not to overcrowd the pot. 
  • Fry the pockets on both sides for 2-3 minutes per side. They are done when the dough turns golden brown.

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