Philly Cheesesteak Pinwheels, need I say more?
The Philly Cheesesteak gods came to me in a dream and asked if I would please come up with a bite sized version of the oversized sub. At first I thought, “that’s impossible.” But here I am with a recipe that’s sure to please. These Philly Cheesesteak pinwheels are full of all the same flavors, they’re just compacted into bite sized appetizers. I am a huge fan of peppers and onions but let me tell you, when they were cooking I could not stand the smell. I actually had to open the windows because the smell was making me sick. Isn’t it funny how the smell of things can bother you but the flavors taste amazing. It’s the same way with eggs for me. Not the most appetizing smell but I love eating them for breakfast.
You could also use crescent rolls in place of the puff pastry, but I just used what I had in my refrigerator. These Philly Cheesesteak pinwheels would be perfect for a party or even a dinner appetizer. You can use whatever cheese you like, I went with a mozzarella/provolone blend. I suggest eating the pinwheels right away or within the hour. The longer they sit the more they dry out and no one likes a dry steak.
We started painting our living room this week and let me begin by just saying I painted half of the wall the wrong color. I was using up the sample paints we had bought for our first coat and I grabbed the wrong one. Fortunately the colors are very similar, I’ll just have to layer on another coat on that side of the wall. This is why my boyfriend shouldn’t leave me home alone with a bucket of paint. You live and you learn.
- 4 Steak Umms (Sliced Steak)
- 1 sheet frozen puff pastry, thawed
- 1 tbs. extra virgin olive oil
- 1 small onion, thinly sliced and chopped
- 1/2 green bell pepper, thinly sliced and chopped
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- 1/3 cup shredded cheese, provolone or smoked mozzarella will do
- 1 tbs. water
- 1 egg
- Preheat the oven to 400°F.
- In a medium sized skillet cook peppers and onions in the olive oil until tender, approx. 5 minutes; set aside.
- In another skillet cook your sliced steak according to packaged instructions.
- Make sure you pat the excess grease off both steak and onion/pepper mix.
- Evenly layer the puff pastry with the steak.
- Then top off with the pepper/onion mix and cover with the shredded cheese.
- Roll up the puff pastry into a log.
- Cut into 20 evenly sized pinwheels.
- Place pinwheels on a lined baking sheet.
- In a small bowl make the egg wash by whisking together the egg and water.
- Brush the top of each pinwheel and bake in the oven for approximately 20 minutes or until golden brown.
Let me know if you are loving these savory recipes more often and I will try to keep them coming 🙂