Baltic Maid

Philly Cheesesteak Puff Pastries – Blätterteigtaschen mit Philly-Cheesesteak-Füllung

Posted on | September 13, 2013 | 2 Comments

Philly Cheesesteak Puff Pastry by Baltic Maid

Philly Cheesesteak Sandwiches are a specialty as the name suggests from Philadelphia, Pennsylvania. Thinly sliced Steak is placed in a roll and baked with cheese on top. Sometimes caramelized onions as well as green peppers and mushrooms are added. It’s a very tasty sandwich.

This recipe adds a little twist to the sandwich by using puff pastry instead of the usual sandwich roll. These puff pastries are easy to prepare and taste incredible. These rolls can be served warm but they also taste great cold. They can be served as a main dish or when served sliced they’d make one delicious appetizer. Either way, after they’re gone you’ll be wanting more… :-) Enjoy

Philly Cheesesteak Puff Pastries


makes 4 rolls

  • ½ of 17.3-oz puff pastry (1 sheet), thawed
  • flour
  • 1 egg, lightly beaten


  • 1 tbsp olive oil
  • ½ onion, thinly sliced
  • 1 green bell pepper, halved, seeded & thinly sliced
  • 2 oz / 50-60 g baby bella mushrooms, sliced
  • grated garlic , to taste
  • salt, pepper, to taste
  • 6 oz / 170 g roast beef, thinly sliced and then cut into strips
  • 4 slices of cheese such as Provolone or Swiss cheese


In a frying pan, heat the olive oil. Sauté the sliced onion, bell pepper, mushrooms along with the garlic until the veggies become soft and the onions are caramelized. Season to taste with salt and pepper.

Preheat the oven to 400°F / 200°C.

On a lightly floured surface, roll out the puff pastry. Cut it into 4 squares.

Divide the roast beef into 4 equal portions and place these in the middle of each pastry square. Divide the sautéed veggies into 4 portions and place them on the meat. Top each pastry square with a slice of cheese.

Fold each corner of the pastries to the middle and then gently press the corners together or slightly twist them so they stay together.

Put the pastries on a baking sheet lined with parchment paper. Brush them with the egg. Bake for about 20 minutes or until golden brown. Cool the pastries on the baking sheet on a wire rack for about 10 minutes before serving.

Guten Appetit!

Recipe adapted from Pepperidge Farm Puff Pastry

Philly Cheesesteak Puff Pastry by Baltic Maid

Blätterteigtaschen mit Philly-Cheesesteak-Füllung


4 Portionen

  • ca. 250 g Blätterteig (in 4 Quadrate geschnitten), aufgetaut
  • Mehl
  • 1 Ei, leicht verquirlt


  • 1 EL Olivenöl
  • ½ Zwiebel, in dünne Ringe geschnitten
  • 1 grüne Paprika, halbiert, entkernt und in Scheiben geschnitten
  • 50-60 g Champignons, in Scheiben geschnitten
  • geriebener Knoblauch, nach Geschmack
  • Salz, Pfeffer, nach Geschmack
  • 170 g Rinderrostbraten (roast beef), in dünne Scheiben und dann in Streifen geschnitten
  • 4 Scheiben Käse, z.B. Schweizerkäse


Das Olivenöl in einer Pfanne erhitzen. Die Zwiebelringe zusammen mit der Paprika, den Champignons und dem Knoblauch in der Pfanne braten bis die Zwiebeln goldbraun werden.  Mit Salz und Pfeffer abschmecken.

Den Backofen auf 400°F / 200°C vorheizen.

Den Blätterteig auf einer leicht bemehlten Arbeitsfläche ausrollen.

Das Fleisch in 4 Portionen aufteilen und dann mittig auf die Blätterteigquadrate geben. Das gebratene Gemüse ebensfalls in 4 Portionen aufteilen und diese dann auf dem Fleisch verteilen. Je mit einer Scheibe Käse abdecken.

Die Ecken der Blätterteigquadrate zur Mitte falten. Dann leicht zusammendrücken oder zusammendrehen, damit sie zusammenhalten.

Die Blätterteigtaschen auf ein mit Backpapier belegtes Backblech legen. Mit dem verquirlten Ei bestreichen. Für ungefähr 20 Minuten backen oder bis die Teigtaschen goldbraun geworden sind. Für circa 10 Minuten auf einem Küchenrost abkühlen lassen.

Guten Appetit!

Rezept adaptiert von Pepperidge Farm Puff Pastry


2 Responses to “Philly Cheesesteak Puff Pastries – Blätterteigtaschen mit Philly-Cheesesteak-Füllung”

  1. Julia |
    September 15th, 2013 @ 13:35

    I love frozen puff pastry! It makes my life so easy sometimes. Stuffing puff pastry with savory or sweet fillings is one of my most favorite ways to prepare dinners,appetizers, and desserts. :)

  2. BalticMaid
    September 16th, 2013 @ 09:34

    @ Julia: I couldn’t agree more. Puff pastry is some amazing stuff. So many options… :-) I frequently used puff pastry in Europe. And I was so sad that I could never find it in California though. But since I moved to a different state a few months ago, I have more luck… Yeah for puff pastry :-)

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