Talk about a crowd pleaser! These go so fast you have to keep extra in the fridge and freezer so you can keep baking up a new batch. These are absolutely delicious…from the savory steak to the creamy cheese to the buttery flaky crust. I can’t say enough about how good they are. Easy to make too! I don’t only serve these for parties and get together’s….they are great for dinner too.
Philly Cheesesteak Hand Pies
2 tablespoon butter
1 onion, chopped
1 cup mushrooms, chopped
1 pound shaved steak (like Steak Ums)
8 ounces cream cheese
1 box (2 sheets) Pepperidge Farm Puffed Pastry Sheets
4 slices Provolone or Mozzarella cheese
1 egg, beaten
Heat the oven to 400 degrees.
Sprinkle a little flour on your work surface and unfold the puffed pastry sheets. Pinch together the seams, or you can roll the pastry sheets into two 10-inch squares. Cut each sheet into 6 squares.
Spread softened butter on each square. Set aside.
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.
Next add your chopped mushrooms and sauté until tender. Remove from skillet and set aside.
Increase the heat to medium-high. Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally. Salt and pepper to taste.
Add the onion and mushrooms back in and sauté for one minute.
Add your block of cream cheese to the skillet. Using a wooden spoon, stir all ingredients until well combined.
Brush a little egg wash on top of each square and then add a half slice of cheese on top.
Spoon a tablespoon of the steak mixture on each pastry square.
Fold two opposite corners over the filling, forming a triangle.
Brush the pastries with the egg and place onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown.
Let the pastries cool on the baking sheet on a wire rack for 5-10 minutes before serving.
Oh My Goodness these are so good!
Great party food! But make extra!