Description
Experience a handheld flavor explosion with these delicious Steak and Cheese Empanadas, combining tender beef and gooey cheese in a flaky pastry. Perfect for parties or a cozy night in, they’re a satisfying snack that everyone will love.
Ingredients
Scale
- 1 pound steak (sirloin, flank steak, or skirt steak)
- 1 medium yellow onion, finely diced
- 2–3 cloves garlic, minced
- 1/2 finely diced red or green bell pepper (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- a pinch of chili powder
- salt and freshly ground black pepper to taste
- 1/2 cup beef broth
- a handful of chopped fresh cilantro (optional)
- 1 cup cheese blend (1/2 cup shredded provolone and 1/2 cup shredded Monterey Jack)
- 10–12 empanada discs (store-bought or homemade)
- 1 large egg, beaten with a tablespoon of water or milk (for egg wash)
Instructions
- 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, sear for 2-3 minutes per side until browned, then remove from the pan and set aside.
- Reduce the heat to medium, add more oil if needed, then add the diced onion and bell pepper (if using). Cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 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.
- Pour in the beef broth, bring to a gentle simmer, scraping up any browned bits from the bottom. Reduce heat to low, cover, and let it simmer for 10-15 minutes until the steak is tender and most of the liquid has evaporated.
- Remove from heat, stir in fresh cilantro (if using), and adjust seasoning with salt and pepper. Transfer the steak mixture to a bowl and let it cool completely. Once cool, stir in the shredded cheese until evenly distributed.
- If using frozen empanada discs, ensure they are thawed but still cold. Lay them out on a lightly floured surface.
- 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.
- Moisten the edge of the dough with water or egg wash, fold the empty half over the filling to create a half-moon shape, and gently press down on the edges to seal.
- Use a fork to crimp all around the sealed edge and make 2-3 small slits on top of each empanada to allow steam to escape.
- Place the assembled empanadas on a baking sheet lined with parchment paper and brush the tops evenly with the egg wash.
- For baking, preheat your oven to 375°F (190°C) and bake for 20-25 minutes until golden brown and puffed. For frying, heat vegetable oil to 350°F (175°C) and fry the empanadas in batches for 3-5 minutes per side until golden brown.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Snack
- Method: Baking or Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg
Keywords: Ensure your filling is completely cool before assembling to prevent the dough from getting soggy. Don't overfill the empanadas to ensure they seal properly. Experiment with different cheeses for varied flavors.