Philly Cheesesteak Pot Pie Recipe Dinner Then Dessert

PHILLY CHEESESTEAK SHEPHERD'S PIE

Philly Cheesesteak Shepherd's Pie image

Philly Cheesesteak Shepherd's Pie is a comforting dinner version of Philly Cheesesteak with beef, peppers, mushrooms and cheese topped with mashed potatoes.

Provided by Sabrina Snyder

Categories Dinner

Time 45m

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter
1 pound ground beef (, 85/15)
1 yellow onion (, chopped)
1 green bell pepper (, chopped)
8 ounces mushrooms (, chopped)
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/4 cup water
1 tablespoon Worcestershire sauce
8 ounces Velveeta cheese
3 cups mashed potatoes

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.

Nutrition Facts : Calories 221 kcal, Carbohydrate 17 g, Protein 13 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 453 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHEESESTEAK POT PIE

Cheesesteak Pot Pie image

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 ounces onions, small dice
3 ounces green bell peppers, medium dice
3 ounces red bell peppers, medium dice
6 tablespoons oil
2 pounds button mushrooms, quartered
2 pounds rib-eye steak, very thinly sliced
1 teaspoon salt
1 cup milk
1/4 cup heavy cream
6 ounces soft American cheese, such as Velveeta
3 ounces American cheese
6 baked puff pastry rounds, for serving

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.

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