This week's recipe was inspired by two things: a menu item at Cornucopia Cafe where I had lunch on Tuesday. And my steak leftovers from Wednesday night.
On my way home from listing work at Savage River Lodge, I stopped at Cornucopia Cafe in Grantville. The menu there is always delicious and offering something new. The last time I had lunch there, I tried the kimchi Reuben which was so, so good. This time, a spinach and mushroom strudel caught my eye. Unfortunately, it was not available until after 4PM. I opted for the cafe flat-bread which was a delightful stack of naan, avocado, arugula, and salmon with homemade ranch drizzled on top. I really enjoyed my lunch (pictured below)! If you haven't checked out this super neat restaurant along the banks of the Casselman river, I recommend doing so, soon!
So... I found a suitable replacement for the strudel but I couldn't stop thinking about it. Wednesday night, we had grilled delmonico steaks. They were really yummy but we had 1.5 steaks left. I did some quick research with strudel on the brain and found a recipe for Philly Cheese Steak Puff Pastry Pockets. Here is my take on this fun and yummy dish:
What you'll need:
1/2 lb of chopped steak (I used leftover delmonico, grilled to rare)
Puff Pastry Sheets (I got a box of 2 sheets, 1.1 lbs)
1 green pepper
1 yellow onion
1 container of button mushrooms
2 cups of shredded cheese (I used colby jack)
sprinkle of flour
Optional: Horseradish Cream
2 tablespoons of horseradish
1/2 cup of sour cream