Philly Cheese Steak Hand Pies
Serves: 2
  • 1 teaspoon olive oil
  • ½ pound ground chuck
  • ½ cup chopped yellow onion
  • ½ cup chopped green bell pepper
  • 1½ teaspoons Montreal steak seasoning
  • 1 tablespoon all-purpose flour
  • ¾ cup shredded provolone cheese
  • 1 (14.1-ounce) package refrigerated piecrusts, room temperature
  • 1 large egg
  • 1 teaspoon water
  • ¼ teaspoon ground black pepper
  • Garnish: chopped fresh parsley
  1. Preheat oven to 425°. Line a large baking sheet with parchment paper.
  2. In a large saucepan, heat oil over medium-high heat. Add beef, onion, bell pepper, and steak seasoning; cook, stirring occasionally, until beef is browned and crumbly, about 5 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Remove from heat; stir in cheese.
  3. Unroll piecrusts on a lightly floured surface. Place half of beef mixture in center of each crust. Fold dough over filling, pressing out any excess air. Crimp edges with a floured fork to seal. Place pies 2 inches apart on prepared pan.
  4. In a small bowl, whisk together egg and 1 teaspoon water; brush onto pies. Sprinkle pepper onto pies; cut a small vent in top of each pie.
  5. Bake until golden brown, 15 to 18 minutes. Let cool on pan on a wire rack for 15 minutes before serving. Garnish with parsley, if desired.
Recipe by Paula Deen Magazine at