Cheesesteak Empanada

My family loves steak what’s better than cheese and puff pastry. The recipe I adapted said to use sirloin steak.  I didn’t realize the steak I thawed from my freezer was actually filet mignon until I was ready to marinate it.  However, my family didn’t complain.

Ingredients:

8 ounces sirloin steak (or 3 filet mignon small filets)

1 tablespoon espresso balsamic vinegar

1 tablespoon extra virgin olive oil

2 teaspoons steak seasoning divided

½ sweet onion

1 bell pepper diced

4-6 slices provolone cheese

Egg whites from 1-2 eggs

2 sheets frozen puff pastry thawed

Optional: Fresh Queso or Cheese Whiz for dipping

Directions:

1. Place steak in a covered container or zip-lock bag.  Add olive oil, vinegar, and steak seasoning.  Marinate for 4 hours or more in the refrigerator. 
2. Preheat the oven to 425 degrees.
3. Preheat a grill to high heat.
4. Spray the grill with nonstick spray.
5. Grill the steak for 3-4 minutes per side.  Allow steak to rest for at least 5 minutes before slicing.
6. Meanwhile, spray a nonstick pan with olive oil spray.  Spread out the onion, peppers, and garlic. Sprinkle with 1 teaspoon steak seasoning.  Cook over medium heat for 5 minutes stirring often.
7. Line a baking sheet with parchment paper.
8. Lightly flour a surface. Spread out one sheet of puff pastry.  Roll out to get a little more surface area.  Use a pizza cutter to cut the pastry into 2-3 long strips.
9. Lightly paint the dough with an egg whitewash.
10. Spoon steak, peppers, and onions in the center of each strip.  Top with a slice of provolone cheese.
11. Fold the puff pastry over and seal the edges.
12. Paint the crust with the egg wash. 
13. Transfer each cheesesteak gently to the prepared baking sheet.
14. Repeat with the second puff pastry.
15. Bake for 15 minutes until puff pastry is puffed and golden brown.
16. Optional serve with fresh queso or cheese whiz sauce.