Philly Cheesesteak Puff Pastries
makes 4 rolls
- ½ of 17.3-oz puff pastry (1 sheet), thawed
- 1 egg, lightly beaten
- 1 tbsp olive oil
- ½ onion, thinly sliced
- 1 green bell pepper, halved, seeded & thinly sliced
- 2 oz / 50-60 g baby bella mushrooms, sliced
- grated garlic , to taste
- salt, pepper, to taste
- 6 oz / 170 g roast beef, thinly sliced and then cut into strips
- 4 slices of cheese such as Provolone or Swiss cheese
In a frying pan, heat the olive oil. Sauté the sliced onion, bell pepper, mushrooms along with the garlic until the veggies become soft and the onions are caramelized. Season to taste with salt and pepper.
Preheat the oven to 400°F / 200°C.
On a lightly floured surface, roll out the puff pastry. Cut it into 4 squares.
Divide the roast beef into 4 equal portions and place these in the middle of each pastry square. Divide the sautéed veggies into 4 portions and place them on the meat. Top each pastry square with a slice of cheese.
Fold each corner of the pastries to the middle and then gently press the corners together or slightly twist them so they stay together.
Put the pastries on a baking sheet lined with parchment paper. Brush them with the egg. Bake for about 20 minutes or until golden brown. Cool the pastries on the baking sheet on a wire rack for about 10 minutes before serving.
Recipe adapted from Pepperidge Farm Puff Pastry