Easy Cheesesteak Empanadas
These easy cheesesteak empanadas are delicious! They’re flaky on the outside and filled with a gooey Philly cheesesteak filling that tastes amazing.
A good cheesesteak is one of my favorite sandwiches but sometimes we want a quick snack or dinner to make for the kids. That’s where these easy cheesesteak empanadas come in.
They only take about 25-30 minutes to put together and we all love enjoying them, especially when we are craving a cheesy dinner or filling snack.
Table of Contents
What cut of beef is best for Philly Cheesesteak Empanadas ?
Ribeye is the best cut for cheesesteak empanadas because of it’s beautiful marble and how tender it gets when cooked. Many recipes call for sirloin or flank steak, but you won’t get the best flavor or tenderness. So go with ribeye!
Can I Use Puff Pastry or Something Different Than the Biscuits
You can! You’ll see a lot of easy cheesesteak empanadas use a homemade dough (we love this recipe from Laylita’s Recipes) or a puff pastry to make them. Both are good options.
This recipe uses biscuits because biscuits are filling and help us stretch the filling a little more. We also always have biscuits on hand to make breakfasts, various appetizers, and other sides or snacks.
Can I Use Any Kind of Cheese?
Pretty much.. many Philly cheesesteaks use provolone, American cheese, or melted Cheez Whiz. For these easy cheesesteak empanadas, we use sliced provolone cheese.
How to Make Easy Cheesesteak Empanadas
While making Philly cheesesteak empanadas may seem complicated, it’s actually a lot easier than you may think. The hardest part will be to not eat them all after they are made!
This recipe for Philly cheesesteak empanadas only makes 8, but you can definitely double or even triple the recipe if needed.
What you need to make the easy cheesesteak empanadas:
- 6 oz ribeye, thinly sliced
- 1/4 cup sweet onion chopped
- 1/4 cup green bell pepper, chopped
- 1 can of biscuits (8 count)
- 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
How to put together the Philly cheesesteak empanadas:
Preheat the oven to 375 degrees.
Season the thinly sliced ribeye meat with salt, garlic powder and black pepper.
Add butter and garlic to a pan, then sauté the onions and peppers. Once the onions and peppers are soft, remove them from the pan and set them to the side.
Then, add 1-2 tsp olive oil to the pan to brown the meat. You only need to cook the ribeye for just a few minutes.
Once the meat is fully cooked, add the onions and peppers back into the pan and top with provolone cheese. Stir the meat and cheese so that the cheese fully melts and creates that ooey gooey cheesesteak filling we all love.
To make the flaky empanada crust, we need to grab the biscuits and either press them flat or you can roll them out. We usually just press them with our fingers because it’s quicker.
Then, add a spoonful of the cheesesteak mixture and 1 tsp of mozzarella cheese to one side of the biscuit. Fold the top half of the biscuit over and press the edges together and seal them.
Be sure to seal them well or they will open during the baking process.
Place on a parchment-lined sheet and bake 15-18 mins until golden brown.
Easy Philly Cheesesteak Empanadas
Ingredients
- 60 oz ribeye, thinly sliced
- 1/4 c sweet onion chopped
- 1/4 c green bell pepper, chopped
- 1 can biscuits (8 count
- 4 slices provolone cheese
- 3/4 c 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 degrees.
- Season the thinly sliced ribeye meat with salt, garlic powder and black pepper.
- Add butter and garlic to a pan, then sauté the onions and peppers. Once the onions and peppers are soft, remove them from the pan and set them to the side.
- Then, add 1-2 tsp olive oil to the pan to brown the meat. You only need to cook the ribeye for just a few minutes.
- Once the meat is fully cooked, add the onions and peppers back into the pan and top with provolone cheese. Stir the meat and cheese so that the cheese fully melts and creates that ooey gooey cheesesteak filling we all love.
- To make the flaky empanada crust, we need to grab the biscuits and either press them flat or you can roll them out.
- Then, add a spoonful of the cheesesteak mixture and 1 tsp of mozzarella cheese to one side of the biscuit. Fold the top half of the biscuit over and press the edges together and seal them well.
- Place on a parchment-lined sheet and bake 15-18 mins until golden brown.
