Steak and Cheese Roll (Printer-Friendly)
Flaky puff pastry filled with seared steak, melted cheddar and sautéed onions — a British bakery classic at home.
# What You'll Need:
→ Meats
01 - 8.8 oz ribeye or sirloin steak, finely diced
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
→ Dairy
04 - 3.5 oz mature cheddar cheese, grated
05 - 1 medium egg, beaten (for egg wash)
→ Pastry
06 - 1 sheet ready-rolled puff pastry (approx. 11.3 oz)
→ Seasoning
07 - 1 tsp Worcestershire sauce
08 - 1 tsp English mustard (optional)
09 - ½ tsp sea salt
10 - ½ tsp black pepper
11 - 1 tbsp sunflower oil
# How-To Steps:
01 - Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Heat the sunflower oil in a skillet over medium-high heat. Add the diced steak and sear for 2-3 minutes until browned on all sides.
03 - Add the chopped onion and cook for another 2 minutes until softened, then stir in the minced garlic for 1 minute until fragrant.
04 - Stir in the Worcestershire sauce, English mustard (if using), sea salt, and black pepper. Remove from heat and allow the mixture to cool slightly.
05 - Unroll the puff pastry sheet onto a lightly floured surface and cut into four equal rectangles.
06 - Spoon the steak mixture evenly along one long side of each pastry rectangle. Top each portion with grated cheddar cheese.
07 - Fold the pastry over the filling, pinching the edges firmly to seal. Place each roll seam-side down on the prepared baking tray.
08 - Brush each roll generously with beaten egg to achieve a golden, glossy finish when baked.
09 - Bake for 20-25 minutes until the pastry is puffed and golden brown. Allow to cool slightly before serving.
# Expert Hints:
01 -
- That golden flaky crust shatters exactly like the bakery version, maybe even better because you made it yourself.
- The filling stays juicy and the cheese pulls in long strings when you break it open, which is honestly half the fun.
02 -
- Let the filling cool before adding it to the pastry or you will get a soggy bottom every single time.
- Do not skip the egg wash because without it the pastry stays pale and sad instead of turning that gorgeous amber color.
03 -
- Dice the steak smaller than you think is necessary because large chunks tear through the pastry when you fold it.
- Grate the cheese finely so it melts evenly throughout the filling instead of pooling in one spot.