Braised Beef and Cheese Puff Pastry

Cut the steak into 1-inch cubes.

In a Dutch oven over medium-high heat, sear the steak cubes until browned on all sides.

Add the diced onion and sliced mushrooms to the pot. Season with salt and pepper and cook until softened, about 5 minutes.

Pour in the beef broth and red wine. Bring to a simmer, then reduce heat to low, cover, and braise for 1.5 to 2 hours, or until the beef is very tender.

In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the beef mixture to thicken. Cook for another minute until the sauce has thickened.

Lay one sheet of puff pastry on a piece of parchment paper. Spoon the beef filling onto the pastry, leaving a border around the edges.

Layer the provolone cheese slices over the beef filling.

Brush the edges of the pastry with the beaten egg.

Place the second sheet of puff pastry on top. Press the edges to seal, then trim with a pastry wheel.

Cut the large pastry in half to create two turnovers. Brush the tops with the remaining egg wash.

Score the tops of the pastries with a knife.

Bake at 400°F (200°C) for 20-25 minutes, or until the pastry is golden brown and puffed.

Let cool slightly before slicing and serving.