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Cheesesteak Empanadas

Course Appetizer
Cuisine Puerto Rican
Keyword cheesesteak
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10
Author Delish D'Lites

Ingredients

  • 1 tablespoon olive oil
  • 1 tbsp butter
  • 1/2 cup red onion sliced into half moons
  • 1/2 cup bell pepper sliced into strips
  • 1 lb thinly sliced steak cut into thin strips
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 5-6 slices American cheese
  • 1 packet frozen empanada discs defrosted
  • Canola oil for frying

Instructions

  1. Heat a large saute pan on medium heart. Add 1 tablespoon of oil and the butter. Once the butter is melted, add the sliced peppers and onions. Season with salt and pepper to taste, and cook until tender but not browned, about 5-6 minutes.

  2. Add the sliced beef into the pan, season with salt, pepper and garlic powder. Saute the beef with the peppers and onions until the beef is no longer pink.

  3. Add the sliced cheese on top of the beef & veggies and stir until the cheese melts and coats the mixture. Set aside to cool

  4. Add 2-3 tablespoons of the cheesesteak mixture into the center of each empanada disc. Make sure to leave a border so you can seal it.

  5. Close up the empanada with a fork. Press down hard on both sides, you don't want this luscious filling oozing out during the frying process.

  6. Pour about an inch of canola oil into a frying pan, then heat to medium heat (350 degrees F).
  7. Fry the empanadas for 2-4 minutes per side, or until golden brown and crisp.

  8. Serve with ketchup, or my mayoketchup dipping sauce.

Recipe Video

Recipe Notes

Freeze uncooked empanadas by wrapping them individually in plastic wrap or wax paper, and stacking them into a freezer bag. Defrost overnight in the fridge before frying.