1. Prepare the Cheesesteak Filling:

• Heat the olive oil in a large skillet over medium-high heat.

• Add the sliced onion and bell pepper (if using) and sauté for 3-4 minutes, or until softened.

• Add the garlic and cook for an additional 1-2 minutes until fragrant.

• Add the sliced beef to the pan, season with salt and pepper, and cook, stirring frequently, until the beef is browned and cooked through, about 5-7 minutes.

• Stir in the Worcestershire sauce and soy sauce and cook for another minute to combine.

• Remove from heat and set the filling aside to cool slightly.

2. Prepare the Hot Pocket Dough:

• Preheat the oven to 375°F (190°C).

• If using refrigerated pizza dough or puff pastry, roll it out on a floured surface to about 1/4 inch thick. Cut the dough into rectangular pieces, each large enough to fold over and seal the filling inside (about 4×6 inches for each pocket).

3. Assemble the Cheesesteak Hot Pockets:

• Place a generous spoonful of the beef and onion mixture in the center of each dough rectangle.

• Sprinkle the shredded provolone cheese over the filling.

• Carefully fold the dough over the filling, pinching the edges to seal the pocket completely. You can crimp the edges with a fork for extra security.

• Place the filled pockets on a baking sheet lined with parchment paper.

4. Bake the Hot Pockets:

• Using a sharp knife or fork, make a small slit or poke a few holes on top of each hot pocket to allow steam to escape while baking.

• Brush the tops of the hot pockets with a little olive oil or melted butter for a golden finish.

• Bake in the preheated oven for 15-20 minutes, or until the pockets are golden brown and the dough is cooked through.

5. Serve:

• Let the hot pockets cool for a couple of minutes before serving. Serve warm with dipping sauces like ketchup, mustard, or ranch dressing if desired.