Philly Cheesesteak Hand Pies

Philly Cheesesteak Hand Pies are filled with seasoned ground beef, chopped onions, green peppers, and Provolone cheese. They are convenient and easy to reheat. Make a large batch ahead of time for quick and satisfying snacks, lunch, or even dinner during the week. 

    

Hi there friends! I hope you adjusted to the time change without too much trouble. Now that we pushed the clock back an hour, it is definitely nicer in the morning. I’m no longer leaving the house in complete darkness when I go to work, which is a plus. On the flip side, it now gets dark at 5:00 pm! Whoever coined the phrase “you win some, you lose some” must have done it after they experienced daylight savings! Can we push the clock back and push the end of the work day back an hour too? I think that’s a totally awesome and sensible idea 😉

You know what is a plus all around? These cheesesteak hand pies! Beefy and cheesy on the inside with a shell of light, flaky pie crust on the outside. They are perfect hand-held food that can be eaten any time and on the go.

Make an extra batch of these savory hand pies to have at a moment’s notice throughout the week. Reheating takes very little time—just a few minutes in the toaster oven (sponsored link) will do. If running short on time, reheat in the microwave for about a minute but expect the crust to be soft compared to toaster heating.

Take a break from all the sweet pies. Add these hearty and satisfying Philly Cheesesteak Hand Pies to your fall baking. Store-bought pie crusts are a time-saver and make these a breeze to whip together, so why don’t you give them a try!

Recommended supplies:

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• Baking sheet—this is extra large, non-stick and warp resistant. I have had this one for a few years and have been very happy with it.
• A 4-inch cookie cutter for cutting out the pie crust rounds.
• Skillet—this one is 12-inch, non-stick, and 100% APEO & PFOA-Free.
• Wooden spatula is my utensil of choice when browning meat. This spatula is teak and has high moisture resistance.
• A pastry mat is helpful but not absolutely necessary. It prevents pie dough from sticking while being rolled. It also helps prevents excess use of flour.
• Pastry brush for applying egg wash.
• Rolling pin—the benefit of this marble rolling pin is its ability to stay cold longer than wooden ones. Just chill in the refrigerator or freezer before use. The cold rolling pins reduces the likelihood of butter melting, which results in flakier crusts.

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Philly Cheesesteak Hand Pies

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Main Dish, Appetizer Recipe Keys: High Protein C Carbohydrate

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 10 minutesServings:14 Hand Pies

Description

Philly Cheesesteak Hand Pies are filled with seasoned ground beef, chopped onions, green peppers, and Provolone cheese. They are convenient and easy to reheat. Make a large batch ahead of time for quick and satisfying snacks, lunch, or even dinner during the week. 

Ingredients

• 1/2 cup beef broth
• 1 tbsp. Worcestershire sauce
• 1 tbsp. cornstarch
• 1 tbsp. olive oil
• 3/4 cup chopped green peppers
• 1 cup chopped onion
• 1 large clove garlic, minced
• 1 1/4 lb. ground beef 
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. onion powder
• 1/2 tsp garlic powder
• 6 oz. Provolone cheese, shredded
• 2 (14.1 oz.) pkgs. refrigerated pie crusts, 4 pie crusts total
• 1 egg, beaten

Instructions

1. Combine beef broth, Worcestershire sauce, and cornstarch in a cup. Stir to dissolve the cornstarch. Set aside.
2. Preheat a skillet on medium heat. Add oil and green pepper. Cook, stirring occasionally for 2 minutes. Add onion. Cook for 2 minutes, stirring occasionally. Add garlic. Cook for 1 minute, stirring occasionally. Add ground beef. Brown, using a wooden spatula to break into small chunks. Cook, stirring occasionally until meat is browned and cook through (about 7-8 minutes).
3. Stir cornstarch mixture. Pour into meat mixture. Bring to a boil, stirring until the sauce thickens. Remove the skillet from heat. Allow to cool to room temp.
4. While the ground beef mixture cools, prep the pie crusts, using a 4-inch cookie cutter or an empty can to cut out rounds. Working with one pie crust at a time, remove it from the packaging. Unroll the crust on a work surface. Press mold onto dough to cut out 5 rounds. Place rounds on a parchment paper-lined baking tray. . 
5. Form the excess dough into a rectangular block. Use a rolling pin to roll the dough to 1/8″ thickness. Cut out 2 more rounds. Transfer to the parchment paper line tray. When you run out of space, place additional rounds over the existing layer with a sheet of parchment paper in between the two layers.
6.  Repeat forming rounds with the remaining 3 pie crusts. Refrigerate the rounds, covered with plastic wrap while the beef mixture cools.
7. To assemble and bake: Preheat oven to 375 degrees F.
8. Mix shredded cheese into the cooled beef mixture. Place about 1/4 cup of mixture onto a pie crust round, leaving a 1/4-inch border.  Cover with a second round. Using fingers, press the edges close. Use the tines of a fork, and press to tightly seal the edges. Optionally, use fingers to crimp edges. Cut a few 1/2-inch slits on the top of the crust using a sharp, pointed knife. Transfer hand pies to a prepared baking dish. Continue assembling the remaining hand pies. Place on greased baking dish a couple of inches apart.
9. Brush tops with beaten egg. 
10. Bake for 20-25 minutes or until the crust is golden brown. Allow to cool for a few minutes before serving.

Notes

• If a mold is not available, cut out a 4-inch circle on a piece of paper. Place the circle on the pie crust. Using a sharp pointed knife, trace and cut out rounds.
• If using something other than a 4-inch diameter mold, the number of rounds produced will vary depending on the size of the mold. 
• Changing mold size may affect the baking time. Adjust time accordingly.
• Take out a few pie crust rounds at a time during the assembly of the hand pies. Keep the remainder refrigerated to prevent them from softening and becoming sticky.
• Baking might need to be done in two separate batches. Keep the unbaked hand pies refrigerated until they are ready to go into the oven.

Keywords:Hand Pies, Philly Cheesesteak, Ground Beef Recipes, Beef Pies, Hand Pies with steak and cheese

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