But one day I was grocery shopping and I had a coupon for a Pepperidge Farm Puff Pastry. I had never made anything with them before but figured I would give it a whirl and picked one up (they are in the frozen foods section at the store).
So, I got it home, and it sat in my freezer. I decided to check out their website and I found the perfect idea!
A Philly Cheesesteak Puff Pastry. They call it something else, but it was the answer to my hungry tummy for dinner that night. It was a big hit! If you let it sit and "set up" for about 8-10 minutes after baking it, it is easier to slice and eat with your hands. Can we say "perfect party food"??
Philly Cheesesteak Puff Pastry
2 sheets Puff Pastry, thawed
1 1/2 tablespoons olive oil
1 medium onion, finely chopped
1 green pepper, finely chopped; seeds removed
1 pound deli-sliced roast beef
8 slices provolone cheese
1 egg, beaten
Preheat oven to 400°
In a large skillet over medium-high heat, add olive oil, onions and peppers.Cook in oil until the onions become clear and tender; push to one side of skillet.
Add the roast beef; cook thoroughly.
Combine the roast beef with the onions and peppers; drain any excess fat that there may be.
Roll out the Puff Pastry sheet, add half of the beef mixture to the center of the pastry. (I couldn't add quite half, I did have some meat left over and we just ate on sandwich bread)
Roll up the pastry, making sure to tuck the ends in.
Move the rolled up pastry to a lightly greased cooking sheet.
Repeat with the other pastry.
Brush the egg over the tops of the pastry.
Place in the oven and let cook for 20-25 minutes; or until tops of the pastries are golden brown.
Remove from oven, let set, slice, and serve.
Check out my other Philly Cheesesteak recipes!
Philly Cheesesteak (slow cooker)