Cheese Steak Empanadas Recipe: Perfect combination of tastes with these delicious Cheese Steak Empanadas! Picture the traditional Philly cheesesteak, which consists of a crispy, flaky empanada crust encasing a succulent beef, melting cheese, and sautéed onions.
Combining the best of Latin American and American cuisine, this inventive take on classic empanadas creates a delicious, filling treat that’s ideal for gatherings, snacking, or as a fun take on supper. You’ll love these Cheese Steak Empanadas with their golden-brown crusts and cheesy, gooey interiors.
Wrapped in a golden, flaky empanada shell, this is a tasty and entertaining take on the traditional Philly cheese steak.
Serves: 4 (makes around 12 empanadas) | 20 minutes for prep | 25 minutes for cooking
Ingredients Cheese Steak Empanadas Recipe:
For the filling:
- 1 lb ribeye steak or flank steak, thinly sliced
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup shredded provolone or mozzarella cheese
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the empanada dough (or use store-bought)
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, diced
- 1/4 cup ice water (plus more as needed)
For assembly:
- 1 egg, beaten (for egg wash)
- Optional: Fresh parsley for garnish
Instructions Cheese Steak Empanadas Recipe:
Get the filling ready:
- In a large pan, heat the olive oil over medium-high heat. Cook the steak slices for three to four minutes, or until they are browned. Take out and put aside.
- Saute the bell peppers, garlic, and onions in the same skillet until they are tender, 5 to 7 minutes. Add salt and pepper for seasoning.
- Put the steak back in the skillet, mix everything together, and turn off the heat. Allow to cool somewhat before adding the cheese shreds.
Prepare the dough for the empanadas:
- Whisk the flour and salt together in a large bowl.
- Using a pastry cutter or your hands, cut in the cold butter until the mixture looks like coarse crumbs.
- Mix the dough until it comes together, then gradually add ice water, one tablespoon at a time. Cover the dough with plastic wrap and refrigerate for half an hour. (If using store-bought dough, skip this step.)
Put the empanadas together:
- On a surface dusted with flour, roll out the dough until it is about 1/8 inch thick. Use a bowl or a 4- to 5-inch cutter to cut into circles.
- In the middle of each circle, put a tablespoon of the steak and cheese mixture.
- To create a half-moon, fold the dough over the filling. To seal, use a fork to press the edges together.
- The empanadas may be fried or baked:
- Bake: Set the oven’s temperature to 375°F, or 190°C. Put the empanadas on a baking sheet lined with parchment paper, brush them with egg wash, and bake them for 20 to 25 minutes, or until they are golden brown.
- Fry: Preheat oil to 350°F (175°C) in a pan or deep fryer. Empanadas should be fried for two to three minutes on each side, or until crispy and golden.
- Present and savor: Warm up and serve with your preferred dipping sauce, such ketchup, ranch, or cheese sauce. If desired, garnish with fresh parsley.
- Advice for Cheese Lovers: For a gooier filling, add additional cheese within.
- Spicy Kick: Top the filling with sliced jalapeños or red pepper flakes.
- Storage: Keep any leftover empanadas in the refrigerator for up to three days in an airtight container. For optimal results, reheat in an air fryer or oven.
- Savory, cheesy, and bursting with flavor, these Philly Cheese Steak Empanadas are the ideal portable snack or supper.