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Golden fried cheesesteak empanadas filled with shaved steak, peppers, onions, mushrooms, garlic, smoked provolone, gruyère, and mozzarella served with green dipping sauce.
Reynaldo’s Cocina 📍

Cheesesteak Empanadas

Golden fried empanadas filled with shaved steak, peppers, onions, mushrooms, garlic, smoked provolone, gruyère, and mozzarella.
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Prep Time 30 minutes
Cook Time 25 minutes
Cool Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 Empanadas
Course: Appetizer, Dinner, Lunch
Cuisine: American, Fusion
Ingredients Equipment Method Notes

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

  1. Remove GOYA Empanada Discs from freezer and thaw if needed.
  2. Heat avocado oil in a large skillet over medium-high heat.
  3. Add diced peppers, onions, and mushrooms.
  4. Cook for 3–4 minutes until softened.
  5. Add garlic and cook for 30 seconds.
  6. Add shaved steak.
  7. Season with garlic powder, onion powder, black pepper, and salt.
  8. Cook until steak is browned and vegetables are tender.
  9. Remove filling from heat.
  10. Let the filling cool for about 10 minutes.
  11. Separate thawed GOYA Empanada Discs and lay flat on a clean work surface.
  12. Add a spoonful of filling into the center of each disc.
  13. Top each with smoked provolone, gruyère, and mozzarella.
  14. Fold dough over to create a half moon shape.
  15. Press edges closed firmly.
  16. Crimp edges using a fork.
  17. Heat frying oil to 350°F.
  18. Fry empanadas in batches.
  19. Cook 2–3 minutes per side until deep golden brown.
  20. Transfer to wire rack or paper towels.
  21. Let cool slightly.
  22. Serve warm with salsa verde.

Notes

• GOYA Empanada Discs make this recipe much faster and easier for home cooks.
• Let the filling cool before assembling so the dough stays easier to handle.
• Avoid overfilling or empanadas may open while frying.
• Smoked provolone gives classic cheesesteak flavor.
• Gruyère adds richness and depth.
• Mozzarella helps create that melty cheese pull.
• Crimp edges firmly before frying.
• Fry in batches to maintain oil temperature.
• Serve immediately for best texture.
• Reheat in air fryer or oven to bring crispiness back.
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