In stock
SKU
4096 5073 R176

4096 Wild Mushroom Philly Cheese Steak Pastry Bites

4096 Wild Mushroom Philly Cheese steak Pastry Bites

4096 Wild Mushroom Philly Cheesesteak Pastry Bites

In a skillet over medium heat, add Olive Oil and cook the onions, green bell peppers, and mushrooms until softened.  Add the roast beef and cook until slightly browned.  Strain the mixture to remove most of the liquid.  In a medium bowl, add drained roast beef mixture.  Mix in Sweet Red Bell Pepper Flakes, Sweet Green Bell Pepper Flakes, Cyprus Wild Mushroom Salt, and Long Pepper.

Preheat oven to 375°.  Roll the puff pastry out until it is 1/8” thick.  To create a Stromboli, cover the puff pastry with cheese and then cover with a thin layer of the roast beef mixture.  Roll the puff pastry up, pinch the edges closed, slightly score the top with a knife, and brush on egg. 

To create bites, cut each puff pastry into 6 squares.  Place a piece of cheese on one half of the square, top with roast beef mixture, fold edge over, pinch together on all three sides, score the top with a knife, and brush on egg.  Bake in the oven for 15-18 minutes.  Until puff pastry is golden brown. 

- ½ pound roast beef, cut into strips

- ¼ white American Cheese

- 2 tablespoons Olive Oil

- 2 cups green bell peppers, diced

- 2 cups onions, diced

- 2 cups mushrooms, diced

- 1 tablespoon (5073) Sweet Red Bell Pepper Flakes

- 1 tablespoon (5074) Sweet Green Bell Pepper Flakes

- 1 tablespoon (4096) Cyprus Wild Mushroom Salt (Flake)

- ½ teaspoon (5057) Long Pepper "Wild Picked", freshly ground

- 1 egg, slightly beaten

- 1 package puff pastry (2 sheets), at room temperature

Sweet Red Bell Pepper Flakes and Sweet Green Bell Pepper Flakes are a convenient way to add fresh, tangy pepper flavor to any recipe.

Meaty, gooey, and delightfully messy, our version of Philly Cheesesteak is something you will crave over and over

 

More Information
SKU 4096 5073 R176
Ingredients

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Prep Time 10 Minutes
Cook Time 60 Minutes
Total Time 70 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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