Home
Recipes
Philly cheesesteak pies

Two philly cheesesteak pies

Philly cheesesteak pies

Name: Philly cheesesteak pies
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Yield: Makes enough filling for 6 individual pies
Ingredients: 3 tbsp sunflower oil; 3 onions finely sliced; 500g beef shin or stewing beef, roughly chopped; 400ml bottle dark sweet ale; 1 beef stock cube; 2 green peppers roughly chopped; 2 tbsp pickled jalapeños chopped; 2 tbsp American mustard; 100g cheddar roughly chopped; 1 quantity pie pastry (see 'Goes well with' below), or use shop-bought

Tom Kerridge

Save recipe

Makes enough filling for 6 individual pies

Easy

Prep: 15 mins

Cook: 2 hrs and 40 mins

plus cooling

A star rating of 5 out of 5.3 ratingsRate

loading...

Try this twist on an American classic – the cheesesteak filling is normally packed in a sub-style roll, but here it's topped with homemade, crumbly pastry instead

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pie pastry

A star rating of 4.4 out of 5.55 ratings

Spiced lentil & spinach pies

A star rating of 4.4 out of 5.15 ratings

Chicken, leek & mushroom pies

A star rating of 4.7 out of 5.43 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower oil
3 onions

finely sliced
500g beef

shin or stewing beef, roughly chopped
400ml bottle dark sweet ale
1 beef stock cube
2 green peppers

roughly chopped
2 tbsp pickled jalapeños

chopped
2 tbsp American mustard
100g cheddar

roughly chopped
1 quantity pie pastry

(see 'Goes well with' below), or use shop-bought

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal1052
fat58g
saturates27g
carbs92g
sugars8g
fibre7g
protein34g
salt1.5g

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Heat half of the oil in a flameproof casserole dish, add the onions and cook for 30 mins until soft and golden. Transfer to a bowl and set aside. Put the rest of the oil in the pan, set over a high heat and brown the beef very well all over (you’ll need to do this in batches). Transfer to a plate and wipe the pan clean. Return the beef and onions to the pan with the ale and 200ml water. Bring to a simmer, then crumble in the stock cube and season. Bring to the boil, cover and transfer to the oven for 2 hrs, or until the beef is tender.
step 2

Remove from the oven and use a slotted spoon to transfer the beef to a plate. Put the dish on the hob and simmer the onions and stock until reduced, then return the beef to the pan and shred it through the sauce. Stir through the peppers, jalapeños and mustard, season, then leave to cool. Stir in the cheddar, then assemble the pies with the pastry as directed in Tom's pie pastry recipe. Leave to rest for 10 mins before eating.

Recipe from Good Food magazine, October 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now