Philly cheesesteak with onions and peppers turnover
Philly Cheesesteak with Onions and Peppers Turnover Recipe: A Delicious Twist on a Classic Dish
If you're a fan of Philly cheesesteak, you'll love this recipe for Philly cheesesteak with onions and peppers turnover. This dish is a perfect combination of savory beef, melted cheese, and flavorful vegetables, all wrapped up in a crispy pastry shell. It's a great option for a quick and easy dinner or a tasty snack.
Ingredients (per serving):
- 1 puff pastry sheet
- 1/2 cup thinly sliced beef
- 1/4 cup sliced onions
- 1/4 cup sliced bell peppers
- 1/4 cup shredded provolone cheese
- 1 egg, beaten
- Salt and pepper to taste
Cooking Tips:
- Make sure to thaw the puff pastry sheet before using it.
- Use thinly sliced beef to ensure it cooks quickly and evenly.
- Don't overfill the pastry shell, or it may burst open during baking.
- Brush the pastry with beaten egg to give it a golden brown color.
Cooking Process:
1. Preheat the oven to 400°F.
2. In a skillet, cook the beef over medium-high heat until browned. Add the onions and peppers and cook until softened.
3. Roll out the puff pastry sheet and cut it into four equal squares.
4. Spoon the beef mixture onto one half of each square, leaving a small border around the edges.
5. Sprinkle the shredded provolone cheese over the beef mixture.
6. Fold the other half of the pastry over the filling and press the edges together to seal.
7. Brush the turnovers with beaten egg and sprinkle with salt and pepper.
8. Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
Appearance and Taste:
The Philly cheesesteak with onions and peppers turnover is a beautiful golden brown color, with a crispy pastry shell that's flaky and buttery. The filling is packed with savory beef, sweet onions, and tangy bell peppers, all held together by melted provolone cheese. The combination of flavors and textures is simply irresistible, making this dish a crowd-pleaser.
Type of Dish: Savory Pastry
Main Ingredients: Beef, Onions, Peppers
