Guys! I have the PERFECT meal to DIVE into during football season. I absolutely love a juicy, cheesy, Philly cheesesteak but they can be super messy! This method gives you all the things you want in a Philly cheesesteak but without the mess! Yes, we’re eating a cheesesteak with a fork and it’s workin for me!! The perfect pastry is an amazing combination with the cheesy beef mixture and bakes up super quick! This cheesesteak meal is a touchdown in my opinion! Give it a try and you’ll be adding it to your repeats for sure!
Puff Pastry Philly Cheesesteak
4
servings10
minutes30
minutesIngredients
1 lb 1 Shaved Steak
1 1 Sweet Onion
1 1 Large Green Pepper
1 1 Sheet Pepperidge Farm Puff Pastry
5-6 5-6 Slices Provolone Cheese
2 cups 2 Cubed Velveeta
1 cup 1 Shredded Cheddar Cheese
Pinch of Cayenne
1 Tbsp 1 Butter Melted for Brushing on Pastry
2 Tbsp 2 Olive Oil
Directions
- To begin, slice peppers and onions. Sauté with olive oil in a skillet until charred and tender. Push to the side and add shaved beef. Sauté beef until browned. Combine with peppers and onions
- Add provolone cheese on top of beef and peppers. Place lid on skillet and melt cheese. Stir cheese into beef and peppers
- Roll out your thawed puff pastry sheet and cut strips in each side of the pastry. Place cheesesteak mixture down the middle and bringing up the strips of the pastry, twist and bring together in the middle over the cheesesteak. Brush the pastry with melted butter
- Bake in a preheated oven at 400 degrees for 20-25 minutes
- While cheesesteak is baking, melt cheeses together with cayenne in small sauce pot. Serve with slices of braided cheesesteak and enjoy!
