I just love putting a Latin spin on comfort food classics. Case in point, I’ve taken delicious Philly cheesesteak flavors, and stuffed them into empanadas! Tender steak, ooey gooey cheese, and some sauteed peppers and onions, stuffed into an empanadas shell and deep fried. Do I have your attention yet?
Being a girl from the Northeast, nothing says melty, cheesy and delicious like a good old Philly Cheesesteak. The cheesesteak made its official debut in 1930, when South Philadelphia hot dog vendor Pat Olivieri slapped some beef from the butcher onto his grill. A taxicab driver noticed the alluring aroma and asked for his own steak sandwich. The next day, as the story goes, rumor of the delicious lunch had spread, and cabbies around the city came to Olivieri demanding steak sandwiches. Soon thereafter, Olivieri opened up a shop on 9th Street and Passyunk Avenue, Pat’s King of Steaks, to sell his new creation. Eventually, according to legend, he added cheese to the recipe.
Today, Pat’s grills sizzle 24 hours a day, as does circa 1966 Geno’s, the rival shop across the street. For decades, the two family-run businesses have waged a friendly competition to win the title of best cheesesteak in town, with Geno’s late founder, Joe Vento, claiming it was he, not Olivieri, who first added cheese to the cheesesteak.
How could you possibly make a cheesesteak better? Make them into an cheeseteak empanadas, of course?! I have a habit of doing that. Just check out these recipes for other wacky empanada flavors I’ve cooked up!
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- 1 packet frozen empanada discs defrosted
- 10 slices KRAFT singles cut into rounds
- 1 lb thinly sliced steak cut into thin strips
- 1/2 cup bell pepper sliced into strips
- 1/2 cup red onion sliced into half moons
- Salt and pepper to taste
- 2 tablespoons olive oil
- Canola oil for frying
Season the beef generously with salt and pepper, then saute on high heat until it's nice and browned and cooked through. Set aside to cool.
Do the same with the peppers and onions, cooking until golden brown and tender.
Once cooled, combine the beef and veggies, and chop them into small, bite sizes pieces.
Use a cookie cutter or small bowl to cut the KRAFT singles into circles. You want to leave a 1" border around the edge of the empanada disc.
Place a KRAFT singles disc onto the empanada disc, then 1-2 tablespoons of the beef/peppers/onions mixture on top of the cheese.
Close up the empanada with a fork. Make sure to press down hard on both sides, you don't want this luscious filling oozing out during the frying process.
Pour about an inch of canola oil into a frying pan, then heat to medium heat (350 degrees F).
Fry the empanadas for 2-4 minutes per side, or until golden brown and crisp.
Serve with ketchup, or my mayo-ketchup dipping sauce.
This is a sponsored post written by me on behalf of Kraft Foods and Sam’s Club.