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!
Did You Know?
Pro Tips
Storage & Meal Prep
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.
Watch How to Make This
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.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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