Philly Cheesesteak Rolls

By MJH

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/cheese slices/cheese whiz or provolone cheese slices
• 1 egg, beaten

Details

Preparation time 15mins
Cooking time 55mins
Adapted from puffpastry.com

Preparation

Step 1

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.