Beef Cheesesteak Wellingtons
Easy and utterly delicious Philly Cheesesteak Wellingtons.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 Wellingtons
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 green pepper, sliced thinly
- 1 tablespoons minced garlic
- 1 beef bouillion cube
- 1 pound steak, cubed I used eye of round steak
- 1 pkg Puff Pastry sheets defrosted
- 4 oz colby jack cheese
- 1 egg beaten
- sea salt
preheat the oven to 375degrees
Heat oil in a cast iron pan or non-stick. Add vegetables and beef bouillion.
Cook veggies down until softened, about 3 minutes.
Add garlic and steak.
Cook for about 3 minutes, just until the steak is browned on it's edges but not all the way through. Turn off the heat and set aside.
Lay out puff pastry on lightly floured counter. Cut into squares.
Fill each square with a bit of the steak and veggie mixture.
Top with cheese (divide the cheese amongst the squares).
Close up the corners to form a bundle. Put the bundle on an ungreased cookie sheet, seam side down.
Cut a small x on the top of the bundle with a sharp knife.
Brush with beaten egg.
Bake for 30 minutes or until golden brown.