Recipe of the Week - Philly Cheese Steak Puff Pastry Pockets
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
Preheat oven to 375 Degrees.
Heat the oil in a medium sauce pan on med high
Add the peppers and onions and cook until soft (3-5 mins)
Add the steak and brown
Remove all from heat and set aside
Defrost the puff pastry dough then lay out on a smooth surface that is dusted with flour (lay these out early, it took about 30 minutes for them to thaw)
Cut the pastry dough into equal squares (I cut my sheets in half and made 4 pastries)
Add a small amount of Steak, Peppers and Onions to half of the pastry shapes.
Top each with an equal amount of cheese.
Take other half of pastry shapes and lay over top, seal them together with a fork.
Egg wash the outside, cut slits on the top and sprinkle some sea salt on top of each pastry pocket.
Bake in oven for 20 minutes.