Biscuit CheeseSteak Bombs!

I recently saw someone on Facebook who had taken biscuits and made a pizza pocket out of it.  I thought, hmmmm I bet that would be spectacular as a Cheesesteak...so here you go!  And yes, they are fantastic!

Biscuit CheeseSteak Bombs

1 can of Grands flaky biscuits
1 of round steak
1/4 green bell pepper
1/4 red onion
1 tsp. Oregano
1 tsp. sea salt
1 Tbsp. ground pepper
2 Tbsp. butter
1/4 cup of real mayonnaise (or ranch dressing)
Water
6 slices of Provolone cheese

In a deep skillet, melt butter.  Very, very thinly slice the meat in about 1/2 " lengths.  Add to skillet.  Slice 1/4 bell pepper and /4 red onion  in very thin slices.  Add to the skillet.  Saute' for about 20 to 25 minutes.  You will need to add some water to it occasionally so that it does not burn.  During the last 5 to 10 minutes of cooking, let the water cook away.

Open the can of biscuits and separate each biscuit in half down the middle.  The flaky ones are very easy and you can do it with your fingers.  If not, use a sharp knife and cut then across lengthwise.  Roll out each biscuit half until it is very thin. 

Tear each piece of Provolone into 4 pieces.  Lay 2 pieces on the bottom biscuit, Top with about 1/2 tsp. of the mayonnaise.  Ladle about 1 1/2 heaping Tbsp. of the meat mixture on top of the cheese.  Add the other pieces of cheese on top of the meat and top with the other biscuit half.  Using your fingers, go around the two biscuit pieces and pinch all of the edges closed.  Be sure to close them all the way or they will pop open when baking.

Bake in a 350 degree pre-heated oven for about 12 to 15 minutes or until golden brown.

When you cut these open they are cheese and so very good!  Enjoy!