Description
Flaky, golden hand pies filled with tender sliced beef, sautéed peppers and onions, and melty provolone cheese. A portable twist on the classic cheesesteak that is perfect for lunch, dinner, or parties.
Ingredients
Scale
- 1 pound thinly sliced beef
- 2 refrigerated pie crusts or puff pastry sheets
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 6 slices provolone cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large skillet over medium heat, cook the thinly sliced beef with salt and black pepper until just browned. Remove from skillet and set aside.
- In the same skillet, sauté sliced green bell pepper and yellow onion until soft and lightly caramelized.
- Roll out pie crust or puff pastry sheets and cut into equal rectangles or circles.
- Spoon a portion of the cooked beef and vegetable mixture onto one side of each pastry piece.
- Top each portion with a slice of provolone cheese.
- Fold the pastry over the filling and press edges firmly. Crimp with a fork to seal completely.
- Place hand pies on the prepared baking sheet.
- Bake for 18 to 22 minutes, or until golden brown and puffed.
- Allow to cool for 5 minutes before serving.
Notes
- Allow filling to cool slightly before assembling to prevent soggy pastry.
- Do not overfill to avoid leaks during baking.
- Reheat leftovers in the oven at 350°F to restore crispness.
Nutrition
- Serving Size: 1 hand pie
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg