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Wednesday, May 16, 2018

Philly Cheesesteak Rolls

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Ingredients
  • All-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 tbsp. vegetable oil
  • 1 medium onion, cut in half and sliced (about 1 cup)
  • 1/4 of a 24-ounce package frozen sandwich steak (4 portions), cut into thick strips
  • 4 slices American pasteurized process cheese product
  • 1 egg, beaten
  • Heat the oven to 400°F.

Directions



Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut into 4 (5-inch) squares.

Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Remove the onion from the skillet.

Increase the heat to medium-high. Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.

Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of each pastry square. Top each with 1 slice cheese. Fold 2 opposite sides over the filling. Roll up like a jelly roll. Brush the pastries with the egg. Place the pastries onto a baking sheet.

Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes. Cut the pastries in half diagonally to serve.