Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Philly Cheesesteak Puff Pastry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 78 reviews

A delicious Philly Cheesesteak Puff Pastry recipe combining tender ribeye steak, sautéed bell peppers and onions, provolone cheese, all wrapped in flaky puff pastry and baked to golden perfection. Ideal for a hearty snack or appetizer, this recipe brings a classic Philly flavor in an elegant, handheld form.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1/2 of a green bell pepper, thinly sliced
  • 1/2 of a large onion, sliced into rings and halved
  • 1 tablespoon oil
  • 8 ounces ribeye steak
  • 2 sheets thawed puff pastry
  • 6 slices provolone cheese
  • 1 large egg
  • 1 tablespoon milk

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
  2. Prepare Vegetables: On a cutting board, thinly slice the green bell pepper and cut the onion into rings, then slice the rings in half to create long pieces for easier layering.
  3. Heat Skillet: Warm a cast-iron skillet over medium-high heat and add one tablespoon of oil for cooking.
  4. Cook Ribeye Steak: Place the ribeye steak in the hot skillet and brown it on one side without moving for approximately 5 minutes to develop a crust.
  5. Flip Steak: Turn the steak over and cook for another 5 minutes until browned and cooked to desired doneness.
  6. Sauté Vegetables: Remove the steak from the skillet, add the sliced bell pepper and onions to the pan, cook and stir them for 5 minutes until softened and caramelized, then remove from heat.
  7. Slice Steak: While the vegetables cook, cut the ribeye into thin slices suitable for layering.
  8. Prepare Puff Pastry: Lay the two sheets of thawed puff pastry side by side on the prepared baking sheet.
  9. Add Cheese: Place the provolone cheese slices down the center of each puff pastry sheet to create a cheesy base.
  10. Layer Steak and Veggies: Distribute the sliced ribeye, sautéed bell peppers, and caramelized onions evenly over the cheese on each pastry sheet.
  11. Mix Egg Wash: In a small bowl, whisk together the large egg and tablespoon of milk to create an egg wash for sealing and glazing.
  12. Fold Pastry: Fold one side panel of each puff pastry sheet over the filling, brush the edge with egg wash, then fold the other side panel over and press to seal securely.
  13. Position Pastry: Flip each pastry so the sealed seam side is down on the baking sheet to prevent opening during baking.
  14. Glaze Pastry: Brush the tops and sides of each pastry bundle generously with egg wash for a golden finish.
  15. Create Steam Vents: Carefully cut three slits on top of each pastry bundle to allow steam to escape while baking.
  16. Bake: Place the baking sheet in the preheated oven and bake for 25 minutes, or until the puff pastry is puffed up and golden brown.
  17. Rest and Serve: Remove from the oven and let the pastries stand for 10 minutes before slicing and serving warm for best flavor and texture.

Notes

  • Ensure the puff pastry sheets are properly thawed before use to prevent tearing.
  • Use a sharp knife to slice the steak thinly for an even layer inside the pastry.
  • You can substitute ribeye with other tender cuts of beef if preferred.
  • The egg wash helps achieve a glossy, golden crust on the puff pastry.
  • Letting the pastries rest after baking helps the filling settle and improves slicing.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/philly-cheesesteak-puff-pastry-recipe/