Philly Cheesesteak Rolls with Puff Pastry

Step 1

Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat. Preheat the griddle to medium flame.

Step 2

Add oil to the griddle, then cook steak for 2 to 3 minutes, turning with a spatula. Add onions, season with Chop House and cook another minute to soften. Transfer steak and onions to a bowl, then set aside to cool.

Step 3

Meanwhile, melt butter in a sauté pan on the griddle. Stir in flour, then cook for 1 minute. Whisk in milk, then add cream cheese, and 2 ounces of shredded cheese. Whisk until smooth, then remove from the griddle to cool slightly. Use half of the sauce in the pastry, and the other half for serving/dipping once baked.

Step 4

Flour your rolling surface, then set the pastry sheet on top of the flour. Roll the pastry sheet into a 10 to 12 inch square, then cut into 4 squares.

Step 5

Spoon cheese sauce on each pastry square, then divide the steak and onion mixture among the pastries. Top each with remaining shredded cheese, brush sides with beaten egg, then fold pastries over, corner to corner. Secure the seams by pressing down with a fork. Brush the top with beaten egg, then place on a sheet tray.

Step 6

Place the sheet tray on the grill and bake for 18 to 20 minutes, until golden. Remove from the grill, cool for 5 minutes, then cut in half and serve warm with cheese sauce.