Cheesesteak Empanadas
Thin shaved steak, peppers, onions, mushrooms, garlic, smoked provolone, gruyère, and mozzarella make these Cheesesteak Empanadas feel like a cheesesteak flipped into party food. Fried in GOYA empanada discs until golden and crisp, they’re handheld, melty, savory, and way too easy to keep reaching for.
Why These Cheesesteak Empanadas Work
The filling is cooked first, so the steak stays tender and the vegetables soften before going into the dough.
Using a cheese blend gives you more than one texture. Smoked provolone brings that cheesesteak flavor, gruyère adds depth, and mozzarella gives the pull.
Frying gives the outside that crisp shell while the inside stays hot, savory, and melty.
Flavor Notes
These have the flavor of a loaded cheesesteak but eat more like a party appetizer.
The shaved steak keeps the filling tender, the peppers and onions bring sweetness, the mushrooms add a little depth, and the cheese blend ties everything together.
Reynaldo’s Cocina Tip 📍
Let the filling cool before stuffing the empanadas.
Hot filling can soften the dough too much and make sealing harder. A few minutes of cooling makes the whole process cleaner.
Serving Suggestions
Serve with:
• Salsa verde
• Garlic crema
• Chipotle mayo
• Ranch
• Hot sauce
• Pickled jalapeños
• Side salad
Special Technique
Do not overfill the empanadas.
It is tempting, but too much filling makes them harder to seal and more likely to open while frying. A spoonful of filling plus cheese is usually enough.
Press the edges firmly with a fork and make sure there are no gaps before frying.
Storage + Reheating
Store leftovers in an airtight container in the refrigerator.
Reheat in an air fryer or oven until warmed through and crisp again.
Avoid the microwave if you want the shell to stay crispy.
Frequently Asked Questions
Q: Can I bake these instead of frying?
A: Yes, but frying gives the crispiest texture. If baking, brush with egg wash or oil and bake until golden.
Q: Can I use regular steak instead of shaved steak?
A: Yes, just slice it very thin so the filling stays tender.
Q: Can I make these ahead?
A: Yes. Fill and seal them ahead of time, then refrigerate until ready to fry.
Q: Can I freeze them?
A: Yes. Freeze before frying, then fry from frozen or thaw slightly before cooking.
Cheesesteak Empanadas
Ingredients
- 1 lb thin shaved steak
- 1 tbsp avocado oil
- ½ cup bell peppers diced
- ½ cup white onion diced
- ½ cup mushrooms chopped
- 3 garlic cloves minced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ½ cup smoked provolone shredded
- ½ cup gruyère shredded
- ½ cup mozzarella shredded
- 1 package GOYA Empanada Dough Discs 10 count, thawed if frozen
- Neutral frying oil for frying
- Salsa verde for serving
Equipment
- Large skillet
- Cutting board
- Knife
- Mixing spoon
- Sheet pan
- Fork
- Deep skillet or fryer
- Tongs
- Paper towels or wire rack
Method
- Remove GOYA Empanada Discs from freezer and thaw if needed.
- Heat avocado oil in a large skillet over medium-high heat.
- Add diced peppers, onions, and mushrooms.
- Cook for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Add shaved steak.
- Season with garlic powder, onion powder, black pepper, and salt.
- Cook until steak is browned and vegetables are tender.
- Remove filling from heat.
- Let the filling cool for about 10 minutes.
- Separate thawed GOYA Empanada Discs and lay flat on a clean work surface.
- Add a spoonful of filling into the center of each disc.
- Top each with smoked provolone, gruyère, and mozzarella.
- Fold dough over to create a half moon shape.
- Press edges closed firmly.
- Crimp edges using a fork.
- Heat frying oil to 350°F.
- Fry empanadas in batches.
- Cook 2–3 minutes per side until deep golden brown.
- Transfer to wire rack or paper towels.
- Let cool slightly.
- Serve warm with salsa verde.
