Roadhouse Beef Pepper Pinwheels
Savory beef, peppers, and melty cheese roll into crisp pastry pinwheels for a loaded diner-style snack.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (226 reviews)
INSPIRED BY
A road-trip sandwich idea turned into crisp, shareable pastry pinwheels with a cheesy beef and pepper filling.
Story
These pinwheels taste like the best part of a road-trip sandwich, the loaded middle and the crisp edges, all in one hand-held bite. The beef and peppers get smashed into a hot skillet, then provolone and mustard bring the whole diner-counter deal together. Slice them thick, bake them golden, and stack them on a platter. They disappear before the jukebox gets through a second song.
By Theo
Ingredients
- 8 oz thin-sliced beef sirloin
- 1 tbsp olive oil
- 1/2 green bell pepper, thinly sliced
- 1/2 small onion, thinly sliced
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 1 sheet frozen puff pastry, thawed
- 2 tbsp Dijon mustard
- 5 slices provolone cheese
- 1 large egg, beaten
- 1 tbsp sesame seeds
Instructions
- Heat the oven to 400°F and line a sheet pan with parchment.
- Heat the oil in a skillet over medium-high, add the beef, peppers, onion, and garlic powder, and cook for 4 minutes until the beef is browned.
- Stir in the Worcestershire sauce, cook for 1 minute, then spread the filling on a plate to cool for 5 minutes.
- Unroll the pastry, spread it with mustard, layer on the provolone and cooled beef mixture, and roll it up tightly from one long side.
- Slice into 12 rounds, place them cut side up on the sheet pan, brush with egg, and sprinkle with sesame seeds.
- Bake for 14 to 16 minutes until puffed and deeply golden, then cool for 5 minutes before serving.
Chef Tips
- Cool the beef mixture before rolling so the pastry stays firm and puffs well.
- Use a sharp knife and a gentle sawing motion for clean pinwheel slices.
- For dipping, set out warm marinara, horseradish cream, or extra mustard.
- Freeze sliced, unbaked pinwheels for up to one month and bake from frozen, adding 5 to 7 minutes.
Cook's Notes
- **Filling:** Let the beef mixture cool before it touches the pastry.
- **Roll:** Keep the log tight so the rounds hold together.
- **Baking:** Leave space between rounds for the pastry to puff.
- **Serving:** Offer a sharp dipping sauce to cut through the rich filling.