Cheesy Steak Puffs

February 14th, 2007 by Jeff in Appetizers

This little recipe I whipped up the other night came about by just thinking what I was going to do with some remaining ingredients from a few past recipes. After using some puff pastry for a bread stick recipe, I found I had an entire box of it left over. I love the fact that most of your major supermarket chains now carry these ready made puff pastry sheets. Who wants to make that by hand anymore?

Anyway, I also had some Gorgonzola cheese left over from the steak sandwiches I made for the Super-bowl party. I also have had this London broil steak in my freezer for about a month and after a bit of thought, I whipped this together and we had it (along with some other stuff) for dinner.

This cheesy steak puffs will probably go better as an appetizer, but I had made so many I actually incorporated them into dinner.

  • 1 box (two sheets) of puff pastry, thawed.
  • 1 average size London broil steak, FROZEN.
  • About 1/4 cup Gorgonzola cheese.
  • 1 small onion, loosely chopped.
  • Garlic powder.
  • Onion powder.
  • Dried basil.
  • Fresh ground pepper.

You can use any marinade that you like to use for your London broil. Here is what I used:

  • 1/4 cup of each: Worchestshire sauce, Soy sauce, and Balsamic vinegar.
  • 1 1/2 tablespoons Dijon mustard.

Set your frozen steak on the cutting board for about 15 minutes, covered with some plastic wrap. The idea here is for the very very top part of the steak to slightly defrost so your knife can bite into it. You want the steak to be pretty much frozen.

While you wait, whisk together the Worchestshire, Soy, Balsamic, and mustard in a small bowl.

Get a small casserole or other such dish and put it next to the cutting board. Cut slices off the steak as thin as you can cutting against the grain on an angle. The goal here is to cut as many strips as you can as thinly as you can. You don’t want to be able to see through the strip, but close to it.

As you cut, place the strips in the small casserole. After your finished, cover with the marinade and stir the strips around. Since these are cut so thinly, they will not need to marinate very long. I would not let them go for more than 4 hours. A half an hour is probably plenty enough. Cutting the steak this thin will also help it thaw out very fast so it is fine to put the dish back in the fridge.

Preheat oven to 400 degrees.

Take out the steak strips and strain the meat. You should let them really strain out for a few minutes. You do not want dripping wet meat here. Do NOT pour water over the meat!

Lay out one pastry sheet flat, and cut along the middle, horizontally, so you have two pieces.

Away from the pastry, set out a plate and take about 5-6 strips of steak and place them on the plate. In one bowl, place your crumbly Gorgonzola cheese. In another bowl, put your chopped onion. Lay one strip of steak out flat on the plate. Grab enough cheese to make a ball about the size of a marble and place on the strip. Take one or two small pieces of the chopped onion and place in front of the ball of cheese. Roll the steak over the cheese and onion so you have a little meat roll with the cheese and onion inside. Do this to the rest of the 4-5 strips you have left.

Take them over to the pastry. You want to cut the pastry strips in vertical slices now. You are going to roll these over the rolled steak. You can take one steak roll, and place it on the sheet so you know how wide to make the strip. You want there to be about a 1/4 inch of pastry on the left and right side of the strip. Once you measure, then cut the strip vertically, and roll it around the steak roll. CAREFULLY pinch all the sides down until sealed. At this point, they will kind of look like big raviolis.

Repeat this process until you have used both sheets of pastry. You will probably have around 20 – 25 when your done. You should have some left over steak and onion.

On a greased baking sheet, place all the stuffed pastry on to the sheet leaving about a 1/2 inch between them. Either spray all the pastry with a butter spray, or brush them lightly with butter. Sprinkle lightly on top with the garlic powder, onion powder, pepper, and basil.

Bake for about 15 minutes or until golden brown. Remove from oven and let cool for 5-10 minutes.

While you are waiting, heat up a saute pan and add about a tablespoon of butter. Throw in the remaining onions and steak and cook for about 4-5 minutes until the onion is clear and the steak is finished to your liking.

Place the cooked steak and onions on a platter and place the stuffed pastry all around and over it.

These little bites will be juicy and flavorful. A great snack for just about any party.

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