Beef Cheesesteak Wellingtons
Easy and utterly delicious Philly Cheesesteak Wellingtons.
Servings 8 Wellingtons
Ingredients
- 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
Instructions
- 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.