Philly Tandy Takes
Experience a delicious twist on the classic Philly cheesesteak with these irresistible Philly Tandy Takes! Featuring flaky puff pastry pockets filled with a savory blend of tender shaved ribeye beef, sautéed green bell peppers, onions, mushrooms, and gooey provolone cheese, this recipe is a perfect harmony of flavor and texture. Whether you're hosting a party or looking for a creative weeknight dinner idea, these bite-sized pastries are satisfyingly hearty and easy to serve. The recipe comes together in under an hour, with a simple egg wash that ensures a beautifully golden crust. Serve them warm and let your taste buds savor the ultimate fusion of comfort food and gourmet flair! Keywords: Philly cheesesteak recipe, puff pastry pockets, easy beef appetizers, savory pastry ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 1 pound Shaved ribeye beef
- 1 large Green bell pepper
- 1 large Yellow onion
- 1 cup Mushrooms
- 8 slices Provolone cheese
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to package instructions. Place them on a lightly floured surface.
Dice the green bell pepper, yellow onion, and mushrooms into small, evenly sized pieces.
Heat the olive oil in a large skillet over medium-high heat. Add the shaved ribeye beef, green bell pepper, onion, and mushrooms.
Cook, stirring occasionally, until the beef is cooked through and the vegetables are tender, about 7-8 minutes. Season with salt and black pepper. Remove from heat and let it cool slightly.
Cut each puff pastry sheet into 4 equal squares, yielding a total of 8 squares.
Place one slice of provolone cheese in the center of each square, followed by 1-2 tablespoons of the cooked beef mixture.
Fold the edges of the puff pastry over the filling to form a neat pocket. Pinch the seams to seal tightly.
Transfer the filled pastry pockets to the prepared baking sheet, seam-side down.
In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture over the tops of the pastry pockets for a golden, shiny finish.
Bake in the preheated oven for 18-20 minutes, or until the pastries are puffed and golden brown.
Allow the Philly Tandy Takes to cool slightly before serving. Enjoy them warm!
Nutrition Facts
Calories |
3070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.6 g | 294% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4256 mg | 185% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 17.8 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1871 mg | 144% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2819 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
