Cheesesteak Empanadas

  • 16 Philly Gourmet® Sandwich Steaks
  • 3 Tbsp. chopped fresh mushrooms
  • 2 Tbsp. chopped onion
  • 1 can spicy ranchero pitted olives, sliced
  • 5 Tbsp. tomato paste
  • 2 Tbsp. water
  • 1/2 tsp. dried oregano
  • 1-2 tsp. garlic powder (depending on personal taste)
  • 1/2 tsp. cumin
  • 1 cup cheese of choice (we used mozzarella)
  • 1 pkg. empanada dough (sold in frozen international section), thawed
  • 2 diced hard-boiled eggs

Note: If you have never used the empanada dough before, it is recommended to take one, thaw it and play with it so that you get a feeling for the elasticity and how it best pinches together. They hold more stuffing than you may think and stick together best when they are thawed but still damp.

Preheat oven to 425° F. In a large skillet, cook the steaks as directed on package, breaking them up as they cook. Take the cooked steaks out of the pan but leave a little of the drippings for cooking the vegetables.

Saute the mushrooms and onions until tender. Add the steaks back to the pan along with the olives. Stir to mix. Add tomato paste, water, oregano, garlic powder and cumin. Reduce heat to medium-low, and let simmer for a few minutes.

Take the mixture off of the heat and set up a stuffing station with the beef mixture, hard-boiled eggs, cheese and empanada shells. Fill the shells to your desired fullness, making sure to add egg and cheese to each one. Pinch closed with a fork, and place on a baking sheet, making sure to leave a little space around each one. Spray the empanadas with olive oil cooking spray and bake for 12-14 minutes or until golden brown and crisp.

Yields approximately 14 empanadas