Philly Cheesesteak Puff Pastry Stromboli Step-by-step instructions

Before you start

Before beginning, ensure the puff pastry is fully thawed according to the package instructions, as working with cold, brittle pastry can lead to cracking.

Prepare your workspace by gathering all ingredients and preheating your oven to 400°F (200°C). Having the steak pre-sliced and the cheese ready to layer will make the assembly process seamless and efficient.

Instructions

Searing the steak

1. 1Sear the steak
   Heat a skillet over medium-high heat. Add the thinly sliced steak and cook until browned and fully seared, ensuring the internal temperature reaches at least 145°F (63°C). Remove from heat and allow to rest for at least 3 minutes before filling the pastry.
   Look for The steak should be browned with no pink remaining.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan to ensure a good sear.

The steak should be browned and aromatic, with a nice sear on the edges. The pan should be relatively dry after the meat is removed, ensuring that excess liquid does not transfer to the pastry later. Check that the internal temperature of the steak has reached at least 145°F (63°C) before proceeding to the next step.

Assembling the stromboli

2. 2Assemble the stromboli
   Roll out the puff pastry sheet on a parchment-lined baking sheet. Layer the seared steak slices and provolone cheese in the center of the pastry. Fold the edges of the pastry over the filling and seal the seams tightly to prevent any cheese from leaking out during the baking process.
   Look for The edges should be firmly crimped.
   Tip Ensure the pastry is fully thawed for easier rolling.

The pastry should be evenly rolled, and the filling should be centered to allow for proper folding. Ensure the provolone is tucked securely within the steak layers. The seams should be pressed firmly together, creating a compact log shape that is ready to be transferred to the baking sheet without any gaps or holes.

Baking to perfection

3. 3Bake and serve
   Sprinkle the dried herbs over the top of the pastry. Bake in a preheated oven at 400°F (200°C) until the exterior is golden brown and crispy, approximately 20 to 25 minutes. Remove from the oven, let it rest for 5 minutes, then slice and serve while hot.
   Look for The crust should be deep golden brown.
   Tip Letting the stromboli rest helps the cheese set slightly for easier slicing.

The exterior of the stromboli will be a brilliant golden-brown color, and the kitchen will smell of toasted pastry and savory steak. The cheese should be visibly melted and soft.

Upon tapping the crust, it should sound hollow and crisp, indicating that the pastry has cooked through completely and is ready for service.

Common mistakes

Avoid overstuffing the pastry, as this can cause the seams to burst during baking, leading to leakage. Ensure the edges are crimped very tightly to create a secure seal.

Do not skip the resting step after searing the steak, as this allows the juices to redistribute, preventing them from making the base of the pastry soggy during the final bake.

How to tell it’s done

The stromboli is done when the puff pastry has puffed up, turned a deep golden-brown, and feels firm to the touch. The steak inside should be fully seared to 145°F (63°C), and the cheese should be bubbling and melted through.

Always allow the dish to rest for at least 5 minutes after removing it from the oven to ensure the filling stabilizes before slicing.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest