Philly Cheesesteak Puff Pastry Stromboli Step-by-step instructions

Before you start

Before you begin, ensure all your ingredients are measured and ready to go. Thaw the puff pastry in the refrigerator overnight or on the counter for about 30 to 40 minutes. Have your baking sheet lined with parchment paper to prevent sticking.

Clear enough counter space to roll out the pastry comfortably, and make sure your knife is sharp for clean slicing once the stromboli is baked. Preparing your workspace in advance allows for a smooth, stress-free cooking experience from start to finish.

Instructions

Searing the Beef

1. 1Sear the steak
   Heat a large skillet over medium-high heat. Add the thinly sliced beef steak and season with the steak seasoning. Sauté the meat until it is browned and cooked through, reaching an internal temperature of 145°F (63°C). Remove the pan from the heat and let the meat rest for at least 3 minutes before proceeding.
   Look for The beef should be browned and no longer pink.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the pan is hot before adding the beef to get a good sear.

The steak should be thoroughly browned and aromatic, with the steak seasoning well-distributed across the meat. The pan should be clean of excess moisture, ensuring the beef is seared rather than steamed. Once it reaches 145°F (63°C), it is ready to rest.

Assembling the Stromboli

2. 2Assemble the stromboli
   Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a piece of parchment paper. Spread the cooked steak evenly over the center of the pastry, then top with the shredded mozzarella cheese. Roll the pastry tightly around the filling, pinching the edges closed to seal the stromboli completely.
   Look for The edges should be firmly sealed to prevent cheese leakage.
   Tip Do not overfill the pastry, or it may be difficult to roll tightly.

The pastry should be rolled out evenly, with the beef and cheese distributed in a neat line down the center. When rolled, the stromboli should look like a compact, sealed log with no visible gaps where the cheese could escape during the baking process.

Baking until Golden

3. 3Bake to golden perfection
   Place the assembled stromboli on a baking sheet. Bake in the preheated oven for 20 to 25 minutes, or until the puff pastry is golden brown and the cheese is melted and bubbling. Remove from the oven and allow it to rest for a few minutes before slicing into thick, hearty portions to serve.
   Look for The crust should be deep golden brown and the cheese bubbling.
   Tip Using a serrated knife makes slicing the crispy pastry much easier.

The final product should be a beautiful, golden-brown loaf that feels firm to the touch. The puff pastry should be visibly layered and crisp, while the aroma of toasted pastry and melted cheese should be apparent in the kitchen as you pull it from the oven.

Common mistakes

A common mistake is failing to seal the edges of the puff pastry properly, which can lead to the cheese leaking out onto the baking sheet. Take extra care to press the seams together firmly, using a little water if necessary to help the dough bond.

Another error is overstuffing the stromboli, which makes it prone to tearing and uneven cooking. Stick to the suggested amounts to ensure the pastry has enough room to rise and crisp up correctly without becoming weighed down by too much filling.

How to tell it’s done

The stromboli is ready when the puff pastry has achieved a deep, uniform golden-brown color on all sides. The cheese should be completely melted, and you may see some bubbling around the edges of the pastry.

Because the steak was pre-cooked to an internal temperature of 145°F (63°C), the goal of the baking phase is simply to crisp the pastry and melt the cheese.

Let the stromboli rest for at least 5 minutes after removing it from the oven to allow the filling to set slightly before slicing.

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