On Super Bowl Sunday, a couple of weeks ago, we had a party and I tried my hand at something new. I’ve been seeing puff pastry dough and crescent roll dough being used in so many cool appetizers that I knew I had to make something utilizing them too.
For that day, I chose puff pastry and decided to stuff it with cheese, steak, onions and bell peppers.
-2 sheet of puff pastry dough
-2 packs of sliced provolone cheese
-1 lb rib eye steak (or flank steak)
-1 bell pepper
-1 tsp salt
-1 tsp garlic powder
-1 tsp paprika
-1 tsp onion powder
-1 garlic clove, minced
-1 cup shredded cheese (cheddar or a mixture)
-1 beaten egg
-1 tsp sriracha (optional)
1. Preheat the oven to 400F and line baking sheet with parchment paper.
2. Cut steak into small pieces, sprinkle them with seasonings.
3. Heat skillet, add 1 tbs of oil, add onion, bell pepper and garlic. Sautee them until soft.
4. Remove them from the pan, add 1 tbs of oil, add steak and brown (2-3 minutes). Once brown, add the bell peppers and onions back into the skillet and mix.
5. Thaw the puff pastry sheets and roll them out on a smooth surface to make them a little thinner.
6. Place sliced provolone cheese down the center of the sheet and then the steak and veggie mix. Drizzle sriracha sauce and top it off with some shredded cheese.
7. Pull the empty sides of the puff pastry sheet over the mixture and close. Use a knife to make diagonal cuts on top.
8. Beat egg, brush the pastry with it and put it in the oven for 20 minutes.
9. Cut and serve!