Flaky Cheesesteak Pie is a golden and flaky crust stuffed with juicy shaved ribeye, melty cheese, sautéed peppers and thinly sliced onions for a twist on a classic.
Flaky Cheesesteak Pie came into existence because cheesesteaks are hands down one of my all time favorite foods (even though I’ve sadly never had an authentic Philly cheesesteak, you know, from Philly). So I’m always looking for ways to use those nostalgic flavors with a new twist. This flaky and meaty tart is topped with sesame seeds and flaky salt for a crunchy bite you just can’t beat. Serve it with a side salad and you’ve got a dinner your whole family is sure to devour.
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What You Need To Make Flaky Cheesesteak Pie
- Puff Pastry
- Shaved Ribeye Steak
- Seasoned Salt – this is key to the flavor of the meat!
- Green Bell Peppers
- Yellow Onion
- White American Cheese – I love to get Boar’s Head sliced fresh from the deli, it can sometimes be hard to find pre-sliced White American Cheese
- Mayo
- Dijon Mustard
- Egg Wash
- Sesame Seeds
- Flaky Salt – Maldon is the best of the best!
How to Make Cheesesteak Pie
Begin by thawing your puff pastry according to the package directions while you preheat the oven to 400°.
Preparing the Filling
In a large skillet, heat olive oil over medium high heat. Once hot, add the peppers and onions. Season with seasoned salt and stir to distribute. Lower the heat to medium and cook the veggies until soft and lightly browned. Set aside and return the pan to the heat.
Add another teaspoon of olive oil and turn the heat to high. Once hot, add the shaved steak in an even layer. Season with seasoned salt and cook, undisturbed for 3 minutes. After 3 minutes, stir the steak to cook on the other side. Cook for another 3-4 minutes until the meat is no longer pink. Set aside.
Assembling the Pie
Roll out both sheets of thawed puff pastry into a 10″x12″ square. Add one sheet of puff pastry to a parchment lined baking sheet and spread on mayo and mustard, avoiding the outer inch on each side.
Lay down 6 slices of cheese, then top with the cooked veggies, then the steak. Finish with remaining cheese slices.
Prepare your egg wash by scrambling an egg in a small bowl with a splash of water. Brush the egg wash on the outer rim of the puff pastry then top with the other sheet. Using a fork, press the two edges together to seal the tart. Egg wash the entire top of the tart then cut a few vent holes in the top. Finish the tart with a sprinkle of sesame seeds and flaky salt.
Baking the Pie
Bake in preheated oven for 25-30 minutes, rotating halfway, until the tart is deeply golden brown. Let rest for 10 minutes then slice and serve hot.
Questions About the Recipe
Absolutely! To make this a vegetarian recipe, omit the steak and use 1lb of mixed mushrooms instead. Cook them just as you would the steak, and assemble as listed on the recipe.
If you have leftover cheesesteak pie, it’s best reheated in a toaster oven or regular oven to maintain the crunch of the pastry. To reheat in an oven, bake at 400° until heated through and bubbling. Alternatively, if you have an air fryer, that would also work really well.
For more meaty recipes, check out my Lamb Burgers, Beef Wellington Bites, or Easy Steak Salad.
Flaky Cheesesteak Pie
Ingredients
- 2 sheets Puff Pastry
- 2 tablespoons Olive Oil
- 2 Green Bell Peppers thinly sliced
- 1 Yellow Onion thinly sliced
- 1 lb Shaved Ribeye Steak
- Seasoned Salt to taste
- 3 tablespoons Mayo
- 2 tablespoons Dijon Mustard
- 10 slices White American Cheese
- 1 Egg
- 1 tablespoon Sesame Seeds
- pinch Flaky Salt
Instructions
- Preheat oven to 400° while thawing the puff pastry according to the package instructions.2 sheets Puff Pastry
- In a large skillet, heat olive oil over high heat. Once hot, add the peppers and onions. Season with seasoned salt and stir to distribute. Lower the heat to medium high and cook the veggies until soft and lightly browned, about 10-12 minutes. Set aside and return the pan to the heat.2 tablespoons Olive Oil, 2 Green Bell Peppers, 1 Yellow Onion, Seasoned Salt
- Add another teaspoon of olive oil and turn the heat to high. Once hot, add the shaved steak in an even layer. Season with seasoned salt and cook, undisturbed for 3 minutes. After 3 minutes, stir the steak to cook on the other side. Cook for another 3-4 minutes until the meat is no longer pink. Set aside.1 lb Shaved Ribeye Steak, Seasoned Salt
- Roll out both sheets of thawed puff pastry into a 10"x12" square. Add one sheet of puff pastry to a parchment lined baking sheet and spread on mayo and mustard, avoiding the outer inch on each side. Lay down 6 slices of cheese in an even layer, then top with the cooked veggies, then the steak. Finish with remaining cheese slices.3 tablespoons Mayo, 2 tablespoons Dijon Mustard, 10 slices White American Cheese
- Prepare your egg wash by scrambling an egg in a small bowl with a splash of water. Brush the egg wash on the outer rim of the puff pastry then top with the other sheet. Using a fork, press the two edges together to seal the pie. Egg wash the entire top of the tart then cut a few vent holes in the top. Finish the tart with a sprinkle of sesame seeds and flaky salt.1 Egg, 1 tablespoon Sesame Seeds, pinch Flaky Salt
- Bake in preheated oven for 25-30 minutes, rotating halfway, until the tart is deeply golden brown. Let rest for 10 minutes then slice and serve hot.
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