Philly Cheesesteak Rolls With Puff Pastry - cooking recipe

Ingredients

1 tablespoon all-purpose flour (estimated)
1 sheet puff pastry, thawed (1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets)
1 tablespoon vegetable oil
1 medium onion, cut in half and sliced (about 1 cup)
6 ounces sandwich steaks, cut into thick strips (1/4 of a 24-ounce package frozen sandwich steak which is 4 portions)
4 slices American cheese
1 egg, beaten

Preparation

Heat the oven to 400\u00b0F.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut into 4 (5-inch) squares.
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Remove the onion from the skillet.
Increase the heat to medium-high. Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.
Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of each pastry square. Top each with 1 slice cheese. Fold 2 opposite sides over the filling. Roll up like a jelly roll. Brush the pastries with the egg. Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes. Cut the pastries in half diagonally to serve.