Philly Cheesesteak Rolls With Puff Pastry

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon all-purpose flour (estimated)
  • 1
    sheet puff pastry, thawed (1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets)
  • 1
    tablespoon vegetable oil
  • 1
    medium onion, cut in half and sliced (about 1 cup)
  • 6
    ounces sandwich steaks, cut into thick strips (1/4 of a 24-ounce package frozen sandwich steak which is 4 portions)
  • 1
    egg, beaten
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DIRECTIONS

  • Heat the oven to 400°F.
  • 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.
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