Cheesesteak Empanadas Recipe

Make dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the cold cubed butter and cold shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 rotations if using a cutter).

In a small measuring cup combine 1/2 cup cold water, 3 tablespoons crushed ice (or very cold water), and 1 tablespoon white vinegar. Pour the liquid into the flour mixture gradually, mixing with a fork until the dough just comes together. Add additional cold water 1 tablespoon at a time only if needed.

Turn the dough onto a lightly floured surface (use 1/4 cup reserved flour for dusting) and press into a disk without overworking. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the fats and makes a flakier crust.

Caramelize onions

Heat a 12-inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 tablespoon vegetable oil. Add 2 cups thinly sliced yellow onion and 1/2 teaspoon granulated sugar, stir to coat. Cook slowly, stirring every 3–4 minutes, for 20–25 minutes until onions are deeply golden and sweet. If they begin to stick, add 1–2 tablespoons water to deglaze. Once done stir in 1 tablespoon Worcestershire sauce and remove onions to a bowl to cool slightly.

Prepare steak

While onions cook, thinly slice 1 lb ribeye across the grain. If slices are thicker than 1/8-inch, partially freeze the steak for 20–30 minutes to firm it, then slice thin. Season slices with 1 tsp coarse salt and 1/2 tsp black pepper. Heat the same skillet (wipe out any heavy brown bits if burned) over high heat, add 1 tablespoon vegetable oil, and sear the steak strips in a single layer for 30–60 seconds per side until just browned but not fully cooked through (they'll finish cooking in the empanada). Work in batches to avoid steaming. Remove steak to a plate and let rest 3 minutes, then roughly chop into bite-sized pieces.

Combine filling

Roll and cut dough

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Remove chilled dough and divide into 12 equal pieces (about 2 ounces each). On a floured surface roll each piece into a 5.5–6 inch circle, about 1/8 inch thick. Keep rounds covered with a damp towel while working to prevent drying.

Fill and seal empanadas

Place about 2–3 tablespoons of the steak-onion-cheese filling in the center of each dough circle. Moisten the dough edge with water. Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or fold in a decorative rope. Repeat until all empanadas are assembled.

Egg wash and bake

Whisk 1 large egg with 1 teaspoon water to create an egg wash. Place empanadas on the prepared sheet 1 inch apart. Brush each lightly with egg wash and, if desired, sprinkle a pinch of coarse sea salt on top. For a crisper bottom, brush a little vegetable oil on the pans or lightly oil the bottoms of the empanadas. Bake in the preheated oven for 18–22 minutes until golden brown and cheese is bubbling.

Optional pan-fry for extra crisp

If you prefer a crisper, slightly fried exterior: after baking, heat 1 tablespoon vegetable oil in a skillet over medium heat. Pan-fry empanadas 1–2 minutes per side until edges are extra crisp. Drain on a wire rack or paper towel.

Serve

Let empanadas rest 5 minutes before serving to avoid oozing cheese. Garnish with chopped parsley if desired. Serve warm with mustard, ketchup, or chimichurri for dipping.