1-First Step: Prep and mise en place Preheat your oven to 375 degrees Fahrenheit. Take the frozen puff pastry sheet out of the freezer to start defrosting on the counter; it usually needs 20 to 30 minutes to become workable but not too soft. While the pastry thaws, chop 1 onion and 1 bell pepper into small pieces and chop ½ pound steak into bite-sized pieces. Beat 1 egg in a small bowl for the egg wash and set aside.

2-Second Step: Cook the vegetables Heat 2 tablespoons olive oil in a medium saucepan or skillet over medium-high heat. Add the chopped bell pepper and chopped onion and cook, stirring occasionally, until they soften and start to caramelize, about 3 to 5 minutes. Cooking the veggies first builds flavor and prevents them from releasing too much moisture into the pockets during baking.

3-Third Step: Brown the steak Add the chopped steak to the pan with the softened vegetables. Spread the meat out so it touches the hot surface and let it brown; stir occasionally until cooked through. Season with ½ teaspoon salt and ½ teaspoon pepper while the steak cooks. When the steak is nicely browned, remove the pan from the heat and set the filling aside to cool slightly. Cooling briefly prevents the pastry from getting soggy.

4-Fourth Step: Prepare the puff pastry Lightly dust a clean work surface with ⅛ cup flour to stop sticking. Unfold or roll the defrosted puff pastry sheet and pat it gently into a rough rectangle. Depending on how large you want your pockets, cut the pastry into 6 to 8 equal squares. For dinner-size pockets, cut into 6 larger squares; for snack-size, cut into 8.

5-Fifth Step: Fill and assemble Place the pastry squares on a parchment-lined baking sheet. Spoon a small amount of the cooled steak, peppers, and onions onto half of the pastry squares, leaving a 1/2-inch border around the edge. Divide the ½ cup shredded cheddar cheese among the filled squares so each gets some cheese. Cover each filled square with one of the remaining pastry squares. Press the edges together and crimp with a fork to seal. Proper sealing keeps the filling inside and helps the pockets puff up evenly.

6-Sixth Step: Egg wash and scoring Brush the top of each pocket with the beaten egg to give a shiny, golden crust. Cut a few small slits on top of each pocket to let steam escape during baking. Sprinkle a little sea salt on top of each pocket for a nice salty crunch once baked.

7-Seventh Step: Bake Place the baking sheet in the preheated oven and bake for 20 minutes, or until the pastry is puffed and golden brown. Oven times can vary slightly, so check at 18 minutes to avoid over-browning. If the tops are getting too dark but the pockets need more time, loosely tent them with foil.

8-Final Step: Rest and serve Let the pockets cool for a few minutes on a wire rack so the filling sets up a bit. Serve warm as handheld meals, with ketchup, mustard, or your favorite dipping sauce on the side. These pockets are great for family dinners, packed lunches, or tailgate snacks.