This Philly Cheesesteak Empanadas is tender, savory, and full of bold flavors. It's the kind of recipe that makes any dinner feel special without requiring hours in the kitchen. Simple ingredients, amazing results — let's get cooking!
About This Recipe
Here's something that'll blow your mind: ribeye steak, the cut I always use for these empanadas, contains nearly 40% more creatine than ground beef. Creatine isn't just for gym bros – it's what gives steak that deep, savory flavor we crave. When you dice ribeye small for empanadas, you're actually maximizing the surface area where this creatine concentrates during cooking, creating more intense umami than you'd get from a whole steak. That's why my Philly empanadas taste so much richer than versions made with ground meat. Plus, ribeye's marbling means each bite delivers those flavor compounds directly to your taste buds instead of them getting lost in a big piece of meat. It's like concentrating all the best parts of a cheesesteak into every single bite. Trust me, once you understand why ribeye works so much better in empanadas, you'll never go back to ground beef for this recipe.
Ingredients for Philly Cheesesteak Empanadas
- 2 packs — 28 oz total shaved beef (ribeye or sirloin preferred)
- 2 tablespoons olive oil
- 1 large onion — finely chopped (or 2 small onions)
- 2 teaspoons garlic powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheese — mozzarella, cheddar, provolone, or a mix
- 2 packs store-bought empanada discs — 20-24 discs total
- 2 eggs — for egg wash, if baking
- Oil for frying — if frying
Substitutions & Variations
- Shaved beef: Use leftover pernil (Dominican roasted pork) or pollo guisado for a Caribbean twist that brings bold island flavors to the classic Philly format.
- Store-bought empanada discs: Make homemade dough with a splash of achiote oil for a golden color and subtle earthy flavor that's popular in Dominican cooking.
- Worcestershire sauce: Substitute with sazón Goya or sofrito for a more authentic Caribbean seasoning profile that adds garlic, cilantro, and pepper notes.
- Mozzarella/cheddar cheese: Try queso de freír (Dominican frying cheese) which won't melt completely but adds a unique salty, squeaky texture that's beloved in the islands.
- Frying method: Bake at 375°F for 20-25 minutes with egg wash for a lighter version that still achieves golden, crispy results without the oil.
- Bell peppers addition: Add sautéed red and green bell peppers (traditional in Philly cheesesteaks) for extra sweetness and crunch that complements the beef perfectly.
How to Make Philly Cheesesteak Empanadas
- Heat olive oil in a large skillet over medium-high heat.
- Add shaved beef and cook for 3-4 minutes, breaking it apart as it browns.
- Stir in onions and cook until softened, about 3-4 more minutes.
- Add garlic powder, Worcestershire sauce, salt, and black pepper.
- Remove from heat and let the mixture cool slightly.
What to Serve With Philly Cheesesteak Empanadas
These cheesy, meaty empanadas pair beautifully with my Cilantro Lime Crema—the bright, herbaceous coolness cuts right through that rich beef and melted cheese. The tangy lime adds the perfect acidic contrast that keeps each bite from feeling too heavy.
For something completely unexpected, try serving these alongside yuca fries with garlic mojo. It's my Dominican twist meeting Philly comfort food, and the crispy yuca with that garlicky sauce creates an incredible flavor bridge between both cultures on your plate.
A cold beer and some pickled jalapeños are honestly all you need to complete this meal. The beer cleanses your palate between those indulgent bites, while the pickled heat adds that sharp, vinegary punch that makes you want to reach for another empanada immediately.
Frequently Asked Questions
1. What type of steak works best for cheesesteak empanadas?
Ribeye or sirloin thinly sliced against the grain is traditional for Philly cheesesteaks. Shaved steak from the deli counter is the easiest option.
2. Should I use homemade or store-bought empanada dough?
Both work well. Goya frozen empanada discs are a reliable shortcut. Homemade dough with butter creates a flakier, more tender shell.
3. What cheese is authentic for a Philly cheesesteak?
Provolone is the most popular choice in Philadelphia, followed by American cheese and Cheez Whiz. All three melt beautifully inside the empanada.
4. How do I seal empanadas so they do not open while frying?
Brush the edges with beaten egg, fold in half, and press firmly with a fork to crimp. Make sure there are no air pockets inside before sealing.
5. Can I bake these empanadas instead of frying?
Yes, brush with egg wash and bake at 400°F for 18-22 minutes until golden brown. They will not be quite as crispy as fried but are still delicious.
6. What vegetables go in a Philly cheesesteak filling?
Sauteed onions and green bell peppers are traditional. Some also add mushrooms. Cook the vegetables until soft and caramelized before mixing with the steak.
7. What oil temperature is best for frying empanadas?
350-375°F is ideal. Fry 2-3 at a time for 3-4 minutes until deep golden brown, flipping once. Do not overcrowd the oil or the temperature drops.
8. Can I freeze unbaked cheesesteak empanadas?
Yes, assemble and freeze on a parchment-lined sheet, then transfer to freezer bags. Fry or bake from frozen adding a few extra minutes to cooking time.
9. What dipping sauce goes with cheesesteak empanadas?
Marinara sauce, spicy ketchup, ranch dressing, or a horseradish aioli all complement the beefy, cheesy filling. Hot cherry pepper relish is a true Philly touch.
10. How many empanadas does this recipe make?
This recipe typically yields 12-15 empanadas depending on the size of your dough discs and how generously you fill them.
Philly Cheesesteak Empanadas Video
Philly Cheesesteak Empanadas
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat.
- Add shaved beef and cook for 3-4 minutes, breaking it apart as it browns.
- Stir in onions and cook until softened, about 3-4 more minutes.
- Add garlic powder, Worcestershire sauce, salt, and black pepper.
- Remove from heat and let the mixture cool slightly.
Nutrition
Notes
Use ribeye instead of ground beef and dice it while it's semi-frozen – this prevents the meat from turning mushy and keeps distinct, tender pieces that won't release excess moisture into your empanada filling. Buy your provolone from the deli counter, not pre-shredded, because freshly shredded cheese melts more evenly and won't clump up like the pre-shredded stuff that's coated with anti-caking agents. Sauté your peppers and onions until they're just starting to caramelize but still have bite – after making these hundreds of times, I've learned mushy vegetables make soggy empanadas that fall apart. Let your filling cool completely before assembling because hot filling will melt your dough from the inside out, making it impossible to seal properly and causing blowouts during frying. Storage & Meal Prep:
Store cooked empanadas in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
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