Easy Philly Cheesesteak Empanadas
These easy cheesesteak empanadas are delicious! They’re flaking on the outside and filled with a gooey Philly cheesesteak filling that tastes amazing.
Ingredients
- 60 oz ribeye, thinly sliced
- ¼ c sweet onion chopped
- ¼ c green bell pepper, chopped
- 1 can biscuits (8 count
- 4 slices provolone cheese
- ¾ c shredded mozzarella
- 2 tablespoon butter, unsalted
- 1 clove garlic, pressed
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon 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 teaspoon 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 teaspoon 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.