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Beef Cheesesteak Wellingtons

Easy and utterly delicious Philly Cheesesteak Wellingtons. 
Print Recipe
CourseMain Course
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings8 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.