Cheesesteak Empanadas

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 18 layers

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 259, total fat 20 G., saturated fats 8 G., proteins 15 G., carbohydrates 5 G., fiber 0 G., cholesterol 72 mg, sodium 300 mg, sugar 1 G.

These crispy puff pastry pastries are filled with the classic Philadelphia cheesesteak filling: thin slices of roast beef tossed with fried onions, bell peppers, and melty cheese. This empanada recipe calls for store-bought puff pastry, and the filling is best made with thinly sliced sirloin steak, an inexpensive cut from the loin of the beef that boasts a rich flavor. To make slicing into thin strips easier, you can freeze the steak first. Serve the empanadas with a spicy cheese sauce for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220g sirloin steak, cut into very thin strips about 2cm long.
2 tablespoons of vegetable oil
2 cloves garlic, crushed
Half a small onion, thinly sliced
Half a small green bell pepper, thinly sliced
110 g provolone cheese, cut into small cubes
1 large egg
1 package (500g, 2 sheets) frozen puff pastry, thawed
1 cup store-bought cheese sauce
2 tablespoons chopped pepperoncini
Premium flour for working with dough
Special equipment: round cookie cutter with a diameter of 10 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, puff pastry, sweet pepper, peperoncino pepper, cheese sauce, provolone cheese, eggs

Cooking the dish according to the recipe:

Position two racks in the middle of the oven and preheat the oven to 220°C.
Heat the vegetable oil in a large skillet over medium-high heat. When it shimmers, add the beef, a pinch of salt, and some freshly ground black pepper. Cook, stirring occasionally, until the beef is lightly browned around the edges and cooked through, 2-3 minutes. Transfer the beef to a bowl and set aside.

Add the garlic, onion, and bell pepper to the same skillet and cook, stirring constantly, until the peppers are crisp-tender, about 2 minutes.
Transfer the vegetables to the bowl with the beef and stir. Let cool slightly. Stir in the provolone. In a small bowl, lightly beat the egg with 1 tablespoon of water and set aside.
Place 1 sheet of puff pastry on a floured surface. Roll it out into a 30x30 cm square. Using a 10 cm cookie cutter, cut out 9 circles from the dough. Spoon about 1 tablespoon of the meat filling slightly off-center from each circle.
Brush the edges of each circle with beaten egg and fold the dough over the filling, stretching it slightly if necessary. Pinch the edges of the dough and crimp with a fork to seal the filling inside.
Transfer the empanadas to one of the prepared baking sheets and brush each with a little beaten egg. Repeat with the remaining pastry sheet, filling, and egg. Bake the empanadas until golden brown, about 15 minutes.
Meanwhile, combine the cheese sauce, pepperoncini, and some of the brine in a bowl and microwave on high for 30 seconds, then stir. Heat until smooth.
Serve empanadas with cheese sauce for dipping.