Philly Cheesesteak Empanadas

Ingredients: (Makes 8-10 empanadas)
1 package store-bought pizza dough
3/4 cup sweet onion, chopped
9 ounces sandwich steaks (such as Steak Umms or other thin steak)
4 ounces processed cheese, such as Velveeta, plus more for dipping (provolone or other cheese would work, too)
1 egg

Let dough get to room temperature before cooking. In a large pan, add onion and a splash of oil, and heat 5 minutes on medium-low to soften. Then, turn heat up to medium and add sandwich steaks; cook about 5-10 minutes, or until steak is cooked through (If you’re using one whole steak, thinly slice it prior to cooking).

Preheat oven to 400. Once steak is cooked, turn off heat and add cheese to pan; stir to combine cheese with steak and onions. Roll out dough, then, using a small bowl or other circular object, carve out circles in the dough about 3-4 inches in diameter. Add steak, onions, and cheese to center of dough, then fold over and press sides with a fork.

In a small bowl, whisk an egg with a splash of water to create an egg wash, and brush egg wash over dough. Bake 15-20 minutes or until golden brown.

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