Little bundles of puff pastry are filled with the classic Philly Cheesesteak. These wellingtons are so easy to make, utterly delicious, and soon to be a family favorite. Easy to make ahead, freezer-friendly, and perfect for Game Day!
Have an Air Fryer? Try the Air Fryer Ground Beef Wellington recipe.
Can you make a beef Wellington in advance?
Yes, absolutely. And like our Ground Beef Wellington, this one can also be made in advance. But I recommend holding the egg wash until just before you bake it. By the way, bake it from chilled. Because everything is baked before going in to the crust, you simply need to get that crust golden brown and the insides hot.
Is this really a Beef Wellington?
You know, I don’t think so. But kind of, yes. How is that for an answer!?!
A traditional Wellington is named for the exact recipe that was supposedly a favorite of the Duke of Wellington way back in the day. But today there are various interpretations that indicate beef wrapped in Puff Pastry is the name of the game. Maybe more of a pocket? Let me know if there would be a better name, in the comments.
First I need to talk about the fact that my husband is, in fact, the one that makes this dish most often. It really is that easy. And, one of his favorites. The man loves cooking on weekends and, although he makes quite a mess, I have learned to step back and enjoy the tasty food coming from the kitchen. Usually involving meat ;).
Second, let’s talk steak. What kind of steak should you use here?
This version uses a budget-friendly eye of round steak. However, deli roast beef cut into strips is equally delicious and might be my husband’s favorite because of how easy it is. Any kind of leftover steak would be great here, as well.
To use deli roast beef or leftover steak, simply add the meat to the bundles when you add the cheese, no need to cook it first.
I keep this as simple as possible and only add a bouillion cube ( no water! ) to get the good beef flavor in a short amount of time. However, a bit of gravy would be the ultimate!! Be aware, however, that gravy would make that Puff Pastry soggy and wouldn’t make these great for saving or freezing.
Do you want to add gravy to your Wellington middles? Bake and eat immediately to avoid a soggy crust. Or try putting it on top.
Being from a family of 10 kids on a budget, I didn’t have alot of exposure to Puff Pastry until I was an adult and came across its use in a favorite restaurant.
Ever since, I’m hooked. I just can’t get over how easy to use it is, absolutely flaky and buttery, and does SO. MANY. THINGS. Like, so many!
We’ve tried filling these a bit less and a bit more, trying to find the perfect amount of mixture to crust ratio. Honestly, I don’t know if there is. It’s all good. I’m a fan of more filling and Nate is a fan of more flaky crust.
Moral of the story, eyeball it.
A good egg wash is essential to that pretty brown crust. You do not want to skip this part!
Nor do you want to skip cutting those little X’s into the top’s. Those slits will cut down on the seepage by giving the steam a place to escape, also helping get a crispier crust. And, it just looks pretty.
No, I can tell you from experience that you do NOT need a fork and plate to eat these. They are completely portable. I have watched my family walk and eat at the same time.
These are like a homemade, obviously wayyy better, Hot Pocket. In fact, I intend to freeze these for quick after-school snacks. But every batch has been consumed straight from the pan and I have yet to get any stored away.
Not joking, these are only on plates because I slapped hands away and told them to wait for photo’s. You can bet that as soon as I said “okay” they were snatched up and gone. They left me the asparagus, at least.
I have intentions to make these into all sorts of flavor combos. What flavor combos would your family put on the list for you to try? Here are some of my ideas:
- Ham & Cheddar
- Pepperoni & Moz
- Eggs & Bacon
- Mushroom. The end…I love mushrooms!
- Chicken & Potatoes
- Broccoli & Cheese
- Sweet Potatoe & Sausage
I mean, the list could go on!
My friend, these Wellingtons have made it to my family’s list of Top 40 meals and I’m pretty dang certain they will make your list as well. Give them a try!
Beef Cheesesteak Wellingtons
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 green pepper, sliced thinly
- 1 tablespoons minced garlic
- 1 beef bouillion cube
- 1 pound steak, cubed I used eye of round steak
- 1 pkg Puff Pastry sheets defrosted
- 4 oz colby jack cheese
- 1 egg beaten
- sea salt
Instructions
- preheat the oven to 375degrees
- Heat oil in a cast iron pan or non-stick. Add vegetables and beef bouillion.
- Cook veggies down until softened, about 3 minutes.
- Add garlic and steak.
- Cook for about 3 minutes, just until the steak is browned on it's edges but not all the way through. Turn off the heat and set aside.
- Lay out puff pastry on lightly floured counter. Cut into squares.
- Fill each square with a bit of the steak and veggie mixture.
- Top with cheese (divide the cheese amongst the squares).
- Close up the corners to form a bundle. Put the bundle on an ungreased cookie sheet, seam side down.
- Cut a small x on the top of the bundle with a sharp knife.
- Brush with beaten egg.
- Bake for 30 minutes or until golden brown.
Other NellieBellie Top 40 Family Meals:
easy Chicken Alfredo with Broccoli
I made this recipe for Christmas Eve as an appetizer, big hit. Only changed a few things to this recipe. I used 1 lb shaved steak, diced the pepper, & Better than Bouillon instead of a bouillon cube. I also used Cooper Cheese as that is very creamy. I cut each Puff Pastry sheet into 16 squares so makes 32 appetizers with 1 package of puff pastry. Baked at 325 for 30 minutes. Freese unbaked puffs & bake frozen. Brush frozen appetizer puffs with egg wash, poke a hole on top, and bake at 325 for 40 minutes. Delicious.