If you like empanadas you have to check out these amazing Cheesesteak empanadas! They are so great for appetizers or anytime.
Empanadas are one of my favorite treats, they are filled with the filling of your choice. It could be meat or cheese or even both. For this recipe, lucky for you, it’s both of them!
Cheesesteak Empanadas
Imagine biting into a golden brown empanada, but instead of the traditional Latin American fillings, you’re greeted with the mouthwatering flavors of a Philly cheesesteak.
This is exactly what you get with these Philly Cheesesteak Empanadas. Combining the best of both worlds, these little pies are made with simple ingredients like ribeye, provolone cheese, and a flaky empanada crust, resulting in a perfect appetizer or main course that’s sure to delight.
What exactly are empanadas?
Empanadas are little pies or pastries that are made by folding a dough or bread around a filling. The dough is then sealed and fried or baked.
FAQs
Q: Can I use different meats or cheeses? A: Absolutely! While ribeye and provolone cheese are traditional for a Philly cheesesteak, feel free to experiment with ground beef, cheddar cheese, or even American cheese for your own version.
Q: Is there a vegetarian option? A: Yes, you can substitute the meat with mushrooms or additional bell peppers and onions.
Q: Can these empanadas be made in advance? A: Yes, you can prepare them up to the point of baking and store them in the refrigerator. Just add a few extra minutes to the cooking time when baking from cold.
What ingredients do you need for these cheesesteak empanadas?
- Ribeye, thinly sliced
- Sweet onion, chopped
- Green bell pepper, chopped
- Can of biscuits
- Provolone cheese slices
- Shredded mozzarella
- Unsalted butter
- Garlic, pressed
- Kosher salt
- Black pepper
- Garlic powder
Serving Suggestions
These empanadas are great as an appetizer with a dipping sauce like cheese sauce or as a main course with a side salad. They are perfect for gatherings, parties, or as a novel dish to bring to potlucks.
Storage
Store any leftovers in an airtight container in the refrigerator. They can be reheated in the oven or air fryer to retain their crispiness.
Tips for Making with Kids
- Let kids help with filling and sealing the empanadas. They’ll love spooning the cheesesteak mixture onto the biscuits.
- Kids can also help with pressing the edges of the empanadas to seal them.
- Make sure to supervise them around the stove and oven.
Why This Recipe Works
- The combination of the juicy, browned meat with the melted provolone and mozzarella cheeses, wrapped in a golden, flaky crust, creates a delightful texture and flavor contrast.
- Using biscuits as the crust simplifies the process, making it a quick and easy recipe to whip up for a meal or snack.
- The recipe is versatile, allowing for variations in fillings based on personal preferences or dietary needs.
Today we have a fun twist on these classic empanadas bringing the classic philly cheesesteak flavor to empanadas!
Where can you serve these tasty treats?
These empanadas are perfect for appetizers or as a main course. If you’re looking to make them ahead of time, they can be frozen and then baked when you’re ready to serve them.
Enjoy!
The Best Cheesesteak Empanadas Recipe
A fun new twist on a classic empanada, these philly cheesesteak empanadas are so good and great for appetizers!
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.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 189Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 39mgSodium 274mgCarbohydrates 6gFiber 0gSugar 1gProtein 11g
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If you enjoyed this recipe be sure to check out my Instagram Page for the latest posts!Before you go, check out these great posts!
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