Philly Cheesesteak Pies Recipes

PHILLY CHEESE STEAK SHEPHERD'S PIE

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook beef, onions and bell pepper over medium-high heat 6 to 8 minutes or until beef is no longer pink; drain.
• Add mushrooms and grill seasoning to skillet. Cook 3 to 5 minutes, stirring occasionally, until mushrooms start to soften. Reduce heat to medium-low; stir in Velveeta™ cheese and broth. Cook and stir 1 to 2 minutes or until cheese is melted; transfer to ungreased 2-quart casserole or glass baking dish.
• Make potatoes as directed on pouch. Spoon potatoes onto hot beef mixture in casserole. Bake 25 to 30 minutes or until bubbly around edges. Sprinkle with Cheddar cheese; bake 2 to 5 minutes or until cheese is melted. Garnish with parsley before serving.

PHILLY CHEESE STEAK

Steps:

• Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
• Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
• Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
• Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

PHILLY CHEESESTEAK PIES

Steps:

• Heat the oven to 160C/140C fan/gas 3. Heat half of the oil in a flameproof casserole dish, add the onions and cook for 30 mins until soft and golden. Transfer to a bowl and set aside. Put the rest of the oil in the pan, set over a high heat and brown the beef very well all over (you'll need to do this in batches). Transfer to a plate and wipe the pan clean. Return the beef and onions to the pan with the ale and 200ml water. Bring to a simmer, then crumble in the stock cube and season. Bring to the boil, cover and transfer to the oven for 2 hrs, or until the beef is tender.
• Remove from the oven and use a slotted spoon to transfer the beef to a plate. Put the dish on the hob and simmer the onions and stock until reduced, then return the beef to the pan and shred it through the sauce. Stir through the peppers, jalapeños and mustard, season, then leave to cool. Stir in the cheddar, then assemble the pies with the pastry as directed in Tom's pie pastry recipe. Leave to rest for 10 mins before eating.

CHEESESTEAK POT PIE

Steps:

• For the cheesesteak filling: Saute the onions and peppers in the oil until translucent, and then remove from the pan. Add the mushrooms to the pan and cook until well browned. Return the peppers and onions to the pan along with the beef. Cook the beef, chopping up with a wooden spoon, until just cooked through. Season with salt, remove from the heat and spread out on a baking sheet to chill.
• For the cheesesteak sauce: Combine the milk and cream and bring to a simmer. Whisk in the cheeses until thoroughly melted and well mixed. Set aside until ready to use.
• For serving: For each serving, heat 8 ounces of the steak and vegetable mixture in a saute pan. Add 4 to 5 ounces of the sauce and bring to a simmer. Cook until heated through very well and the sauce has started to reduce. Once hot, pour into bowls and top with the rounds of baked puff pastry.

PHILLY CHEESE STEAK SHEPHERD'S PIE

Steps:

• Preheat oven to 375F.
• Dump the lean ground beef into a large saute pan over medium-high heat.
• Add the diced onions to the pan.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan.
• Add the diced green peppers to the pan and stir well.
• Add the cream of mushroom soup, gravy mix, salt and pepper to the pan.
• Stir all of the ingredients together well.
• Dump the ground beef mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Sprinkle the shredded cheese on top of the ground beef.
• Prepare the instant mashed potatoes according to the directions on the package.
• Spread the prepared mashed potatoes on top of the cheese.
• Place the dish in the oven and bake the casserole until the mashed potatoes are just starting to brown around the edges of the pan. 23-26 minutes.
• Remove the dish from the oven and leave the casserole to sit for a few minutes before scooping and serving.
• Enjoy!

PHILLY CHEESESTEAK SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees.
• Add half the butter to a large skillet on medium-high heat and brown the beef well, getting a nice sear on it before stirring each time, about 5-6 minutes.
• Remove the beef and add the remaining butter, onions, bell pepper, and mushrooms and cook until they just start to caramelize, about 4-5 minutes, stirring occasionally.
• Season with salt and pepper and add the beef back into the mixture along with the water and Worcestershire sauce and mix it together well.
• Pour it into a baking dish, top with the cheese, then the mashed potatoes, and bake for 30 minutes.

PHILLY CHEESESTEAK POT PIE

Steps:

• Preheat oven to 375 degrees and add the first pie crust to your pie pan.
• In a large skillet on medium-high heat, add the beef and cook until just cooked through then remove from the pan, about 3-4 minutes.
• Add the butter, green bell pepper, onions, and mushrooms and cook on medium heat for 4-5 minutes until the onions are translucent.
• Add in the flour and whisk well for1 minute.
• Season with salt and pepper before adding in the milk, broth, and Velveeta cheese slowly while mixing very well keeping the mixture smooth, simmering until thickened (about 6-8 minutes).
• Add the beef back to the saucepan and mix well with the milk mixture before pouring into the pie dish, and topping with the second pie crust, sealing the edges.
• Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.