Steak and Cheese Roll (Printable View)
Flaky puff pastry packed with seared steak, melted cheddar and savory onions — a British bakery favorite.
# Ingredient List:
→ Steak & Meat
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 & Oils
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 Prepare:
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 well browned on all sides.
03 - Add the chopped onion to the skillet and cook for 2 minutes until softened. Stir in the minced garlic and cook for an additional 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. Cut into four equal rectangles.
06 - Spoon the steak mixture evenly along one long side of each pastry rectangle. Top each portion generously with grated cheddar cheese.
07 - Fold the pastry over the filling, pressing and pinching the edges firmly to seal. Place each roll seam-side down on the prepared baking tray.
08 - Brush the top of each roll with beaten egg to ensure a rich golden finish during baking.
09 - Bake for 20–25 minutes until the pastry is puffed and deep golden brown. Allow to cool for a few minutes before serving.
# Expert Suggestions:
01 -
- The combination of seared steak and sharp cheddar wrapped in golden puff pastry is genuinely irresistible and rivals anything from a shop.
- It comes together in under an hour with ingredients you probably already have, making it perfect for a cozy weeknight dinner or a crowd pleasing party snack.
02 -
- Let the steak filling cool for at least 5 minutes before adding it to the pastry, because steam from hot filling will turn your beautifully crisp bottom into a soggy mess.
- Always place the rolls seam side down on the tray, because gravity is the only thing standing between you and a cheese explosion in your oven.
03 -
- Keep your puff pastry in the fridge until the very moment you need it, because warm pastry is impossible to work with and will not puff properly in the oven.
- A light dusting of flour on your knife or pizza cutter before slicing the pastry prevents dragging and tearing, giving you cleaner, more even rectangles.