Philly Cheesesteak Puff Pastry
Flaky Puff Pastry combined with tender Sirloin, Mozzarella, and grilled Onions, baked to a golden crisp. Difficulty: Easy
Servings 12 Rolls
Calories 250kcal
Equipment
- Pizza Cutter
- Lg. Baking Sheet
- Parchment Paper
- Whisk
- Medium Skillet for Onions
- Large Skillet for grilling Steak
INGREDIENTS
Puff Pastry
- 2 sheets Frozen Puff Pastry Dough - thawed
Fillings
- 10 oz. Sirloin - thin sliced
- 8 oz. Mozzarella Cheese - grated
- 1 Medium Onion - sautéed
Finishing
- 1 Lg. Egg - whisked
- Everything Bagel Seasoning - optional
INSTRUCTIONS
- Remove Puff Pastry sheets from packaging and allow to thaw until pliable.
- Preheat oven to 425°F and line a Large Baking Sheet with Parchment Paper.
- Slice Steak into thin slices and slice the peeled Onion into narrow strips, stem to root.
- Quickly grill the Sirloin, tossing with a spatula until just very lightly browned. Sauté Onions until soft.
- Slice each sheet (2 cuts along folds and 1 cut across) making six rectangles using a Pizza Cutter.
- Brush edges of each rectangle with Egg Wash. Place some Steak and Onions on each rectangle and top with shredded Cheese.
- Fold each rectangle into a square and lightly seal edges with a fork.
- Transfer pastries to the lined Baking Sheet, brush tops with remaining Egg Wash, and sprinkle Everything Bagel Seasoning (if desired).
- Bake for 18 to 22 minutes until golden, puffed, and Cheese is melted.
- Remove to a Wire Rack to cool slightly before serving warm.
Overcooking will make the beef tough and dry.
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