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Steak And Cheese Empanadas Recipe

If you’re anything like me, you appreciate a meal that’s not only incredibly delicious but also a joy to eat, whether you’re on the go or settling down for a cozy evening. That’s precisely what makes these empanadas so special – they’re a perfect marriage of tender, savory beef, rich, melted cheese, all encased in a golden, flaky pastry.

I absolutely adore these because they take two universally beloved comfort foods – steak and cheese – and wrap them up into one irresistibly portable package. Imagine biting into a crispy, golden crust to reveal a warm, gooey interior bursting with perfectly seasoned beef and ooey-gooey cheese. It’s a flavor and texture combination that will have your taste buds singing! Whether you’re planning a party, looking for a delicious packed lunch, or simply craving a satisfying snack, these empanadas are guaranteed to be a huge hit. They offer all the hearty satisfaction of a steak and cheese sandwich, but in a fun, elegant, and utterly delicious pastry form that’s impossible to resist.

Welcome, fellow food lovers! Today, I’m thrilled to share one of my absolute favorite savory treats: Steak and Cheese Empanadas. These delightful pockets of flavor, with their rich, savory steak filling and gooey melted cheese, encased in a perfectly golden crust, are truly irresistible. Whether you’re looking for an appetizer, a party snack, or a fun weeknight meal, these empanadas are sure to be a hit. I’ve worked to perfect this recipe so you can enjoy every bite of this comforting classic. Let’s get cooking!

Ingredient Notes

Crafting the perfect steak and cheese empanada starts with selecting the right ingredients. Here’s a breakdown of what you’ll need and some handy tips for substitutions.

For the Steak Filling:

Steak: I typically go for about 1 pound of a flavorful cut like sirloin, flank steak, or even skirt steak. These cuts are excellent because they offer a good balance of tenderness and beefy flavor. I recommend trimming any excess fat and dicing it into small, uniform pieces (about 1/4 to 1/2 inch) so it cooks evenly and fits nicely into the empanadas. You could also thinly slice and then shred it after cooking for a different texture.
Onion and Garlic: A foundational duo! One medium yellow onion, finely diced, and 2-3 cloves of garlic, minced, provide aromatic depth that truly makes the filling sing. Don’t skip these!
Bell Pepper (Optional): For a little extra color and sweetness, I sometimes add half of a finely diced red or green bell pepper. It’s a lovely addition but completely optional if you prefer a simpler filling.
Spices: My go-to blend includes 1 teaspoon each of ground cumin and smoked paprika, 1/2 teaspoon of dried oregano, and a pinch of chili powder for a very subtle kick. Adjust to your taste! Salt and freshly ground black pepper, of course, are essential to season the beef properly.
Beef Broth: Instead of wine, I prefer using about 1/2 cup of good quality beef broth. It helps to deglaze the pan, tenderize the steak a bit, and create a wonderfully rich sauce for the filling.
Fresh Cilantro (Optional): A handful of chopped fresh cilantro stirred in at the end adds a bright, fresh finish.

For the Cheese:

Cheese Blend: For the ultimate gooey, savory experience, I like to use a blend of about 1 cup total. My favorite combination is 1/2 cup shredded provolone and 1/2 cup shredded Monterey Jack. The provolone offers a sharper, more distinct flavor, while the Monterey Jack melts beautifully and is incredibly creamy. Other great options include shredded mozzarella, mild cheddar, or even a Mexican cheese blend. The key is to use a cheese that melts well and complements the steak.

For the Empanada Dough:

Empanada Discs: To save time, I highly recommend using store-bought empanada discs (often found in the frozen section of your grocery store). They come in different sizes, so choose “discs for frying/baking” or “discos para empanadas.” You’ll need about 10-12 discs for this recipe. If you’re feeling ambitious, homemade empanada dough is a fantastic option and really takes them to the next level.
Egg Wash: One large egg, beaten with a tablespoon of water or milk, is crucial for giving your empanadas that beautiful golden-brown, shiny finish.

Step-by-Step Instructions

Here’s how I bring these delicious Steak and Cheese Empanadas to life, step by step, ensuring a flavorful filling and a perfect crust every time.

1. Prepare the Steak Filling:

Cook the Steak: Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of olive oil. Add the diced steak in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes per side until nicely browned. Remove the steak from the pan and set aside.
Sauté Aromatics: Reduce the heat to medium. Add another splash of oil if needed, then add the diced onion and bell pepper (if using). Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Build the Flavor: Return the seared steak to the pan. Stir in the ground cumin, smoked paprika, dried oregano, and chili powder. Cook for about 1 minute, stirring constantly, to toast the spices.
Simmer: Pour in the beef broth. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the steak is tender and most of the liquid has evaporated. You want a moist but not watery filling.
Cool and Combine: Remove the skillet from the heat. Stir in the fresh cilantro (if using). Taste and adjust seasoning with salt and pepper as needed. Transfer the steak mixture to a bowl and let it cool completely. This is a crucial step – adding cheese to hot filling will make it too oily and messy. Once cool, stir in the shredded cheese until evenly distributed.

2. Assemble the Empanadas:

Prepare Dough: If using frozen empanada discs, make sure they are thawed but still cold. Lay them out on a lightly floured surface.
Fill the Discs: Place about 2 tablespoons of the cooled steak and cheese filling on one half of each empanada disc, leaving a small border around the edge. Don’t overfill!
Seal the Empanadas: Moisten the edge of the dough with a little water or egg wash using your finger. Fold the empty half of the dough over the filling to create a half-moon shape. Gently press down on the edges to seal.
Crimp and Vent: To create a strong seal and a beautiful edge, use a fork to crimp all around the sealed edge. You can also do a traditional “repulgue” (folded edge) if you’re feeling fancy! Then, with a sharp knife, make 2-3 small slits on top of each empanada – this allows steam to escape and prevents them from bursting.
Egg Wash: Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops evenly with the egg wash.

3. Bake or Fry:

For Baking (My Preferred Method): Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until the empanadas are golden brown and puffed. The internal temperature of the filling should be hot and the cheese melted.
For Frying (Optional): Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry the empanadas in batches, being careful not to overcrowd the pot, for 3-5 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack lined with paper towels.

Serve warm and enjoy! They’re fantastic on their own or with a side of your favorite dipping sauce.

Tips & Suggestions

Making delicious empanadas is an art, and I’ve picked up a few tricks over the years to ensure mine turn out perfectly every time. Here are my top tips and suggestions for your Steak and Cheese Empanadas:

Chill Your Filling: This is a game-changer! Make sure your steak and cheese filling is completely cool, and even chilled in the refrigerator, before you start assembling the empanadas. A cold filling is much easier to work with, prevents the dough from getting soggy, and helps the cheese melt perfectly without oozing out prematurely.
Don’t Overfill: It’s tempting to pack in as much delicious filling as possible, but resist the urge! Overfilling makes it incredibly difficult to seal the empanadas properly, and they’re much more likely to burst open during cooking. Stick to about 2 tablespoons per standard-sized disc.
Ensure a Tight Seal: A good seal is key to preventing your filling from escaping. After moistening the edges with water or egg wash, press firmly along the seam. The fork crimping isn’t just for looks; it helps to create a strong bond. If your empanadas are bursting, your seal might be too weak, or you might be overfilling.
Venting is Vital for Baking: Those small slits on top of baked empanadas aren’t just decorative. They allow steam to escape from the hot filling, preventing the empanadas from puffing up excessively and cracking open.
Work with Cold Dough: If you’re using store-bought dough, keep the discs refrigerated until you’re ready to use them. Working with cold dough makes it less sticky and easier to handle, preventing it from tearing.
Experiment with Cheeses: While I love provolone and Monterey Jack, don’t be afraid to try other cheeses that melt well. A little bit of sharp cheddar can add a nice tang, or smoked gouda could offer a unique smoky flavor.
Spice It Up: Feel free to adjust the spices in the steak filling to your preference. A pinch of cayenne pepper or a dash of your favorite hot sauce can add a lovely kick. You could also include finely diced jalapeños for more heat.
Serving Suggestions: These empanadas are fantastic on their own, but they also pair wonderfully with dipping sauces. Consider a fresh chimichurri, a dollop of sour cream, a tangy salsa, or even a simple garlic aioli.
Make Ahead Option: You can prepare the steak filling a day or two in advance and store it in the refrigerator. This makes assembly on the day of serving a breeze!

Storage

Steak and Cheese Empanadas are fantastic fresh, but they also store and reheat surprisingly well, making them perfect for meal prepping or enjoying leftovers. Here’s how I handle storage:

Storing Cooked Empanadas:

Refrigerator: Once your empanadas have cooled completely to room temperature, place them in an airtight container. They will keep well in the refrigerator for up to 3-4 days.
Freezer: For longer storage, cooked and cooled empanadas can be frozen. Arrange them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Once solid, transfer them to a freezer-safe bag or container. They will last for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating Cooked Empanadas:

Oven/Toaster Oven: This is my preferred method for reheating, as it helps to crisp up the crust beautifully. Preheat your oven or toaster oven to 350°F (175°C). Place the empanadas directly on a baking sheet and heat for 10-15 minutes, or until warmed through and the crust is crispy. If reheating from frozen, it might take 20-30 minutes.
Air Fryer: An air fryer also works wonders! Reheat at 325°F (160°C) for 5-8 minutes for refrigerated empanadas, or 10-15 minutes for frozen, until hot and crispy.
Microwave (Not Recommended for Best Texture): While you can microwave empanadas, the crust tends to get soft and chewy rather than crispy. If you must use a microwave, heat in short bursts (30-60 seconds) until warmed through.

Storing Uncooked Empanadas (Freezing):

You can assemble the empanadas completely and freeze them before baking or frying! This is an excellent make-ahead option. Arrange the uncooked, egg-washed empanadas in a single layer on a parchment-lined baking sheet. Freeze until solid. Once solid, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 1-2 months.
To Cook from Frozen: You can bake them directly from frozen. Preheat your oven to 375°F (190°C). Brush with a little fresh egg wash (if not already done) and bake for 30-35 minutes, or until golden brown and cooked through. Keep an eye on them, as baking times can vary.

Enjoy your delicious homemade Steak and Cheese Empanadas, whether fresh from the oven or reheated from storage!

Final Thoughts

I truly hope you’re as excited as I am about trying this incredible Steak And Cheese Empanadas Recipe. There’s something undeniably magical about biting into a perfectly golden, crispy pastry pocket, only to discover a warm, savory filling of tender, seasoned beef and rich, melted cheese. It’s comfort food at its finest, a delightful culinary journey that combines the familiar flavors of a classic steak and cheese sandwich with the irresistible portability and charm of a well-made empanada.

This isn’t just any snack; it’s a showstopper, perfect for everything from a casual get-together with friends to a special family meal. The effort you put into crafting each one of these Steak And Cheese Empanadas Recipe will be repaid tenfold by the smiles and satisfied sighs of everyone who tries them. I encourage you to embrace the process, savor the aromas filling your kitchen, and most importantly, enjoy the incredible reward of these homemade delights. Trust me, once you make this Steak And Cheese Empanadas Recipe, it’s going to become a cherished favorite in your cooking repertoire!