Philly Cheesesteak Rolls

Picture from puffpastry

Philly Cheesesteak Rolls

Ingredients:

All-purpose flour

½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 tablespoon vegetable oil

1 medium onion, cut in half and sliced (about 1 cup)

¼ of a 24-ounce package frozen sandwich steak (4 portions), cut into thick strips

4 slices American pasteurized process cheese product

1 egg, beaten

Preparation:

Heat 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.

You can combine this amazing recipe with some others from  our collection.

Serve 4.

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