If you’ve got leftover steak sitting in your fridge and don’t want to just reheat it again, these homemade steak and cheese hot pockets are exactly what to make. They’re warm, cheesy, perfectly crispy on the outside, and honestly way better than anything you can buy in a box.

Homemade Steak and Cheese Hot Pockets

I grew up in the 90’s which meant Hot Pockets were a big thing. I remember I used to beg my mom to buy them from the store! I literally could have lived on them. Originally, it was just the pepperoni that I loved, but then they started making other recipes like Philly steak and cheese and hooked me all over again. Well, years later, I wanted to make a homemade version of Hot Pockets.

This recipe is simple, flexible, and made with ingredients you probably already have on hand. After making these a few times, I can confidently say—they’re one of the easiest ways to turn leftovers into something your whole family will actually get excited about.

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

Helpful Ingredient Tips

Steak – I love steak, and so does my family. Any time we have steak for dinner, I get a few extra packages out of the freezer and have my husband grill them up too. I love, love, love to cut it up and use it in recipes throughout the week. If you don’t have leftover steak, you can grill up a sirloin steak quickly. I’ll include directions below on how to cook the perfect steak.
Rhodes Frozen Bread Dough – If I am crunched for time, I use Rhodes Frozen Bread Dough. If I have some extra time on my hands to make dinner, I will actually use my homemade white bread recipe for this.
Mozzarella Cheese – Mozzarella cheese and steak just go together, okay?
Au Jus – This is totally optional, but my family loves to dip these steak and cheese hot pockets in Au Jus. I use the Tones Beef Base and just follow the directions on the packaging.

seasonings

Kosher Salt
Pepper

How to Cook the Perfect Steak

Cooking a really good steak at home doesn’t need to be complicated, but a few small details make all the difference.

Start by taking your steak out of the fridge about 30 minutes before cooking so it can come closer to room temperature—this helps it cook more evenly. Pat it dry with paper towels (this is key for getting that good crust), then season both sides generously with salt and pepper. Heat a skillet (cast iron is best if you have it) over medium-high heat until it’s nice and hot, then add a little oil. Place your steak in the pan and don’t touch it for 3–4 minutes so it can develop that golden crust. Flip it and cook another 3–4 minutes for medium-rare, 4–5 minutes per side for medium, depending on thickness. If you want to take it up a notch, add a little butter, garlic, and maybe some herbs to the pan during the last minute and spoon it over the steak. Once it’s done, let it rest for at least 5 minutes before slicing so all those juices stay where they should.

Step-by-Step Instructions

Remove steak from fridge and let sit at room temperature for 30 minutes
Pat dry and season generously with salt and pepper
Heat skillet over medium-high heat until hot
Add oil, then place steak in pan
Cook 3–4 minutes without moving
Flip and cook another 3–5 minutes (depending on desired doneness)
(Optional) Add butter and garlic, spoon over steak
Remove from pan and let rest 5 minutes before slicing

Steak Doneness Internal Temperature Guide

If you’re not totally sure when your steak is done, using a meat thermometer makes it so much easier (and way more reliable than guessing). Here’s a simple guide to follow:

Rare: 120–125°F (cool red center)
Medium Rare: 130–135°F (warm red center)
Medium: 140–145°F (warm pink center)
Medium Well: 150–155°F (slightly pink center)
Well Done: 160°F+ (little to no pink)

One thing to keep in mind—your steak will continue to cook a little after you take it off the heat (this is called carryover cooking), so I usually pull mine off about 5 degrees before it hits my target temp.

Tools You’ll Need

Recipe for Steak and Cheese Hot Pockets

Thaw premade bread dough according to package directions.
Preheat oven to 375 degrees F.
If cooking steak follow these directions:
- Remove steak from fridge and let sit at room temperature for 30 minutes
- Pat dry and season generously with salt and pepper
- Heat skillet over medium-high heat until hot
- Add oil, then place steak in pan
- Cook 3–4 minutes without moving
- Flip and cook another 3–5 minutes (depending on desired doneness)
- (Optional) Add butter and garlic, spoon over steak
- Remove from pan and let rest 5 minutes before slicing
- When steak is cooled, slice into small pieces and set aside.
If using leftover steak, follow these directions:
- Cut leftover steak into small pieces. Salt and pepper and set aside.
On a lightly floured surface, divide the dough into 8 equal pieces.
Roll each piece into a flat circle, about 6–7 inches wide.
Spoon a few tablespoons of the cooked steak into the center of each circle. Top with a generous amount of shredded mozzarella cheese.
Fold the dough over the filling to form a rectangle or pocket shape, then pinch the edges firmly to seal, making sure no filling can escape during baking.
Place each Hot Pocket seam-side down on a parchment-lined baking sheet.
Repeat with the remaining dough and filling.
Bake at 375°F for 15–20 minutes, or until the Hot Pockets are golden brown on top.
Remove from the oven and let cool slightly before serving.
If desired, serve with Au Jus and enjoy!

Storage, Reheating and Freezing

Storage

Store leftover steak and cheese hot pockets in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing so they don’t get soggy.

Reheating

For the best texture, reheat in the oven or air fryer so the outside stays nice and crisp.

Oven: Bake at 350°F for 10–12 minutes, or until heated through
Air Fryer: Heat at 350°F for 5–7 minutes
Microwave: Heat for 1–2 minutes (this is the quickest option, but the crust will be softer)

Make-Ahead & Freezing Tips

These freeze really well, which makes them perfect for quick meals later. You can freeze these either before or after baking, depending on what works best for you.

Freeze Before Baking (best for fresh texture):
Assemble the hot pockets and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. When ready to bake, place them on a baking sheet, brush with egg wash, and bake at 375–400°F for 20–25 minutes, or until golden brown and cooked through.
Freeze After Baking (fastest option):
Let the baked hot pockets cool completely, then wrap individually and freeze. Reheat using the instructions above for a super quick meal.
To Freeze: Let the hot pockets cool completely, then wrap each one individually in plastic wrap or foil and place in a freezer-safe bag. Freeze for up to 2 months.
To Reheat from Frozen:
- Oven: Bake at 350°F for 20–25 minutes
- Air Fryer: Heat at 350°F for 10–12 minutes
- Microwave: Heat for 2–3 minutes, then crisp in the air fryer or oven if desired

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