Cheesesteak Pinwheels

How to Make Cheesesteak Pinwheels

1. 1

   Step 1: Cook the cheesesteak filling

   Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper and sauté until softened, about 5–6 minutes. Increase heat to high, add the thinly sliced beef, Worcestershire sauce, kosher salt and black pepper; cook, stirring, until the beef is just browned and no longer pink, about 3–4 minutes. Remove from heat and transfer filling to a bowl to cool for 5–10 minutes.

   For this step

   • 8 ozThinly sliced ribeye or sirloin
   • 1 smallYellow onion, thinly sliced
   • 1 mediumBell pepper, thinly sliced
   • 1 tbspOlive oil
   • 1 tbspWorcestershire sauce
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Prepare the puff pastry and cheese layer

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment. On a lightly floured surface, gently roll the thawed puff pastry into a roughly 10x12-inch rectangle. Lay the provolone slices so they slightly overlap and cover the pastry, leaving a 1/2-inch border along one long edge.

   For this step

   • 1 sheetFrozen puff pastry sheet, thawed
   • 6 slicesProvolone (or American) cheese slices
   
3. 3

   Step 3: Assemble and chill the roll

   Spread the cooled beef-and-pepper mixture evenly over the cheese layer. Starting from the long side opposite the bare border, roll the pastry tightly into a log and pinch the seam to seal. Brush the top and seam lightly with the beaten egg to help seal and give color. Wrap the roll tightly and chill in the refrigerator for 15 minutes to firm for cleaner slicing.

   For this step

   • 1 largeLarge egg, beaten
   
4. 4

   Step 4: Slice and bake the pinwheels

   Unwrap the chilled log and, using a sharp knife, slice into 12 even pinwheels (this recipe makes 12 pinwheels total). Place pinwheels cut-side down on the prepared baking sheet, spacing about 1 inch apart, and brush tops with any remaining egg. Bake for 12–15 minutes, until puffed and golden-brown.
   
5. 5

   Step 5: Cool and serve

   Let the pinwheels rest on the baking sheet for 3–5 minutes, then transfer to a rack. Serve warm — a good serving suggestion is 3 pinwheels per person as an appetizer. They also reheat well and can be baked from chilled for about 16–18 minutes.
   

1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper and sauté until softened, about 5–6 minutes. Increase heat to high, add the thinly sliced beef, Worcestershire sauce, kosher salt and black pepper; cook, stirring, until the beef is just browned and no longer pink, about 3–4 minutes. Remove from heat and transfer filling to a bowl to cool for 5–10 minutes.
2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment. On a lightly floured surface, gently roll the thawed puff pastry into a roughly 10x12-inch rectangle. Lay the provolone slices so they slightly overlap and cover the pastry, leaving a 1/2-inch border along one long edge.
3. Spread the cooled beef-and-pepper mixture evenly over the cheese layer. Starting from the long side opposite the bare border, roll the pastry tightly into a log and pinch the seam to seal. Brush the top and seam lightly with the beaten egg to help seal and give color. Wrap the roll tightly and chill in the refrigerator for 15 minutes to firm for cleaner slicing.
4. Unwrap the chilled log and, using a sharp knife, slice into 12 even pinwheels (this recipe makes 12 pinwheels total). Place pinwheels cut-side down on the prepared baking sheet, spacing about 1 inch apart, and brush tops with any remaining egg. Bake for 12–15 minutes, until puffed and golden-brown.
5. Let the pinwheels rest on the baking sheet for 3–5 minutes, then transfer to a rack. Serve warm — a good serving suggestion is 3 pinwheels per person as an appetizer. They also reheat well and can be baked from chilled for about 16–18 minutes.