Cheesesteak Empanadas
Are you looking for an easy-to-prepare recipe for your appetizer or main meal? Have these cheesesteak empanadas that I am sure you will dearly love. Guaranteed that they are easy-to-make, yet will produce delicious and cheesiest empanadas.
What Types of Equipment Should You Use?
This recipe will only require you to prepare three types of tools. And, these are:
- Parchment-lined baking sheet. This is where you will lay the empanadas for baking.
- Skillet. The tool you will use for sauteing the filling.
- Measuring cups and spoons. Used just to make sure you are having the right amount of ingredients for each component.
What is the Best Cut of Beef to Use?
As your Chef, I will say that ribeye is the best go-to meat of choice for Philly cheesesteaks. You just have to slice them thinly. This cut of the beef is well-marbled and very tender when cooked. Moreover, this part does not contain any hard parts like bones which makes cooking and eating smooth.
What are the Ingredients for the Cheesesteak Empanada?
The following are the ingredients that you have to prepare for an easy workflow later:
- Ribeye. 6 oz that is thinly sliced.
- Sweet onion and Green bell pepper. ¼ for each and make sure they are chopped.
- 8 counts can of biscuits. Just set 1 for this ingredient.
- Provolone cheese. 4 slices.
- Shredded mozzarella. ¾ cup.
- Unsalted butter. 2 tablespoons.
- Garlic. 1 clove and pressed.
- Kosher salt, black pepper, and garlic powder. ¼ teaspoon for each.
How Many Cheesesteak Empanadas Can This Recipe Yield?
This particular recipe, and complying with the measurement of ingredients will generate 8 pieces of empanadas. So, if you want to prepare more, just double the measurement or amount of ingredients.
How to Make the Cheesesteak Empanadas?
I can say that this recipe is one of the easiest and quick to prepare. It will only take about 5 steps to have this delicious cheesesteak empanadas.
Firstly, preheat the oven to 375. And, while doing so, season thinly sliced meat with salt, garlic powder and black pepper.
Secondly, add butter and garlic to the pan, then sauté onions and peppers. Remove once soft and add 1 to 2 teaspoons of Olive oil, avocado oil also works.
Thirdly, brown meat fully and add back in the onions and peppers, and add 4 to 5 slices of provolone cheese and mix until melted.
Fourthly, press or roll out the biscuits and add a spoonful of the cheesesteak mixture and 1 teaspoon of mozzarella cheese to one half of the biscuit. Then, fold the top half of the biscuit over and press the edges together and seal them well or they will open slightly.
Finally, place on a parchment-lined sheet and bake 15 to 18 minutes until golden brown.
Cheese steak Empanadas
Equipment
- Parchment lined baking sheet
- Skillet
- Measuring cups and spoons
Ingredients
- 6 oz ribeye thinly sliced
- 1/4 sweet onion chopped
- 1/4 green bell pepper chopped
- 1 8 count can of biscuits
- 4 slices provolone cheese
- 3/4 cup shredded mozzarella
- 2 tbsp butter unsalted
- 1 clove garlic pressed
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat the oven to 375
- Season thinly sliced meat with salt, garlic powder and black pepper.
- Add butter and garlic to the pan, then sauté onions and peppers.
- Remove once soft and add 1-2 tsp Olive oil (avocado oil also works).
- Brown meat fully and add back in the onions and peppers.
- Add 4-5 slices of provolone cheese and mix until melted.
- Press or roll out the biscuits
- Add a spoonful of the cheesesteak mixture and 1 tsp mozzarella cheese to one half of the biscuit.
- Fold the top half of the biscuit over.
- Press the edges together and seal them well or they will open slightly.
- Place on a parchment-lined sheet and bake 15-18 mins until golden brown.
