Okay, so here’s that recipe I promised you almost a week ago.
I’m terrible at this, aren’t I?
But I’m really good at some other things, so it evens out. Kind of.
Anyway, these are the cheese steak roll ups that I made for my birthday game night last month. They were super easy to make and really tasty. You can make them ahead, freeze them and bake them whenever you need them too.
What you’ll need:
Thin sliced or shaved steak (see below – you can usually find it in the frozen meat section), frozen puff pastry sheets, a good sized onion, sliced bell or banana peppers (or both, depending on preference), sliced american or provolone cheese, one egg, and some sesame seeds (again, your preference). To season the meat mixture I used salt, pepper, Worcestershire sauce, and a little bit of Dijon mustard.
Set frozen puff pastry out to thaw for about 30-45 minutes. Peel the onion, cut it into halves or quarters and slice thinly. Saute onion in 2 Tb olive oil until softened and slightly browned (Add sliced bell peppers – if using – and cook until soft). Cut the shaved steak into bite sized pieces and add to pan, saute with onions until just cooked through. Add salt, pepper, Worcestershire sauce and Dijon mustard. Stir together and set aside, letting cool slightly.
Whisk the egg with a tablespoon of water in a bowl to make an egg wash. Roll one sheet of puff pastry out with flour into an approximate 12 x 16 rectangle. Pile approximately one half of the meat mixture down the length of one end of the dough. Top with sliced banana peppers (if using),
And then the sliced cheese.
Roll meat and pastry tightly end to end. Brush with egg wash and sprinkle with sesame seeds (or poppy seeds, or caraway seeds…you see where I’m going here. You can also go seedless if you prefer). Repeat with the remaining puff pastry and meat mixture.
Rest on a baking sheet in the refrigerator for an hour to set. This step isn’t a necessity, but it will allow the pastry to slightly firm back up and make slicing the roll much easier. If you have the time, rest it; even for a day or two, as long as it’s wrapped in plastic.
Preheat oven to 400 degrees. Slice rolls into 12 slices; about 1 inch thick. Bake on a lined cookie sheet 10-12 minutes, then flip and bake for another 5-10 minutes, until the cheese is melted and the pastry is nicely browned.
Serve warm with some marinara sauce on the side.
And watch them disappear.
Philly Cheese Steak Rolls
- 1 package frozen puff pastry, thawed
- 1 package shaved steak, chopped fine
- 1 medium to large onion
- 1/4-1/2 cup (or more) sliced banana peppers (if desired)
- 1/4 – 1/3 lb sliced deli cheese of your choosing
- 1-2 tsp Worcestershire sauce
- 1-2 tsp Dijon Mustard
- 1 egg
- salt and pepper
- 2 Tb Olive oil
- sesame seeds, for sprinkling
Slice the onion thinly and add to a sautée pan over medium heat with olive oil. Sautee until lightly browned and add chopped steak. Cook until just browned, add salt and pepper, Worcestershire sauce, and mustard. Stir together and set aside.
Roll out one sheet of thawed pastry on a flour-topped counter with a rolling pin. Pile one half of the meat mixture down the length of one end of the pastry. Top with sliced banana peppers and cheese, and roll from meat to other end tightly. Repeat with other sheet of pastry, remaining meat mixture, peppers, and cheese.
Whisk egg in a bowl with 1-2 Tbs cold water to make an egg wash. Brush egg wash over rolled pastry and sprinkle with sesame seeds. Set rolls on baking sheet in refrigerator for at least an hour to over night.
Preheat oven to 400 degrees. Slice roll into 12 1-inch slices and place on to lined rimmed baking sheet. Bake 10-12 minutes on one side, flip, and bake an additional 5-10 minutes, until the pastry is browned and the cheese is melted.
Remove from baking sheet onto serving platter, and serve warm with a side of marinara sauce.