These Philly Cheesesteak pies were dreamed up while on the bus to work and I have finally created them! Oozy melty cheese wrapped in flaky pastry, these pies sound similar to a steak and cheese pie but are very different. These handheld pies are not sauce laden as there is no gravy with the filling. Rather, the cheese, mushrooms and beef steam to create a light sauce.
A handful of items are not negotiable with a Philly Cheesesteak. The beef must be sliced thinly. To achieve this at home, partially freeze the steak so it’s firm but not completely frozen. That way it holds it shape while you ‘chip’ away. As always with meat, please buy the best you can afford from quality producers. It makes all the difference with the final dish. The other non-negotiable is the cheese – I used an aged provolone cheese to provide the right combination of sharp cheddar with the ultimate melting texture. I picked up mine from Farro Fish, but I suggest having a look around.
Flaky pastry will complete the Philly Cheesesteak pies. I used Edmonds frozen sheets and cut them to size. Simply put, we have a number of wonderful ready made pastry options that these pies become very easy to put together. Make them for a movie night in; or with friends watching the game. You’ll be well loved.
Ingredients
- 350gm beef rump steak
- 2 tbsp olive oil
- 1x onion, thinly sliced
- 1x green pepper, thinly sliced
- 80gm button mushrooms, sliced
- Salt and pepper to season
- 4x sheets flaky pastry
- 200gm provolone cheese, grated
- Milk to wash to the pastry
Instructions
Place in the beef in the freezer for an hour. Thinly slice the beef into 2cm pieces.
In a large pan, heat the olive oil until almost at smoking point. Reduce the heat to medium and add the onion, mushrooms and green peppers. Cook until the onion is wilted and the mushrooms have browned. Add the beef to the pan, season with salt and pepper and cook for 3 minutes or so. Put to the side and leave to cool.
Preheat the oven to 210 degrees and line trays with baking paper.
Lay out the pastry sheets on a clean bench and slice into 4 even squares. Place a tablespoon of the meat and mushroom mix in each square. Top with a handful of grated provolone. Fold one half of the pastry square over the top of the cheese and meat, sealing the edges with a fork. Brush the top of each parcel with a little milk to ensure the pastry goes golden. Place on the lined tray and repeat with the remaining beef mix and pastry sheets.
Bake in the oven for 15 minutes until golden and puffed.
