1-First Step: Preheat the oven to 375 degrees so it’s ready when you need it, ensuring even baking for golden results.

2-Second Step: Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat, which takes about a minute and gets your pan nice and hot for sautéing.

3-Third Step: Add the chopped peppers and onions, cooking them until soft for 3-5 minutes, as this builds a flavorful base for your philly cheesesteak stuffed puff pastry pockets.

4-Fourth Step: Add the chopped steak and brown it, stirring occasionally for another 5 minutes, to lock in that juicy, savory taste.

5-Fifth Step: Remove the mixture from the heat and set it aside to cool slightly, which helps prevent the pastry from getting soggy when you assemble the pockets.

6-Sixth Step: Defrost the puff pastry dough and lay it out on a flour-dusted surface using 1/8 cup flour to avoid sticking, making it easier to handle.

7-Seventh Step: Cut the dough into equal squares, aiming for 6-8 pieces depending on your desired pocket size, for uniform baking.

8-Eighth Step: Place a small amount of the steak, peppers, and onions mixture on half of the pastry squares, dividing it evenly for consistent filling.

9-Ninth Step: Top each with a portion of the 1/2 cup shredded cheddar cheese, ensuring it’s divided among the pockets for that melty goodness inside.

10-Tenth Step: Cover with the remaining pastry squares and seal the edges with a fork, creating a tight seal to keep the filling inside during baking.

11-Eleventh Step: Brush the exterior with the egg wash by beating 1 egg and applying it evenly, then cut slits on top and sprinkle with sea salt to let steam escape and add flavor.

12-Final Step: Bake in the oven for about 20 minutes until golden and cooked through, then let them cool for a few minutes before serving to enjoy at their best.