Philly Cheesesteak Pierogies
Ingredients:
- 1 package of store-bought pierogi dough
- 1 pound of thinly sliced beef steak ribeye or sirloin
- 1 cup of thinly sliced bell peppers green and red
- 1 cup of thinly sliced onions
- 1 cup of shredded provolone cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1/4 cup of beef broth
- 1/4 cup of Worcestershire sauce
- 1/4 cup of cream cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of grated Parmesan cheese
Instructions:
In a pan, heat the olive oil over medium-high heat
Spread the beef steak out thinly and add it to the pan
Cook for two to three minutes on each side until it turns brown
Add pepper and salt to taste
Set the steak aside after taking it out of the pan
Put the sliced onions and bell peppers in the same pan
It will take about 5 to 7 minutes of cooking until they are soft and slightly caramelized
Put the cooked steak back in the pan with the onions and bell peppers
Add the Worcestershire sauce and beef broth
Allow the flavors to blend for another two to three minutes
Take the pierogi dough and roll it out
Then, use a cookie cutter or a glass to cut it into circles
On each circle of pierogi dough, put a spoonful of the Philly cheesesteak filling and a few pieces of provolone cheese
To seal the edges, fold the dough over to make a half-moon shape
As the water boils, add salt to a large pot
Slowly add the pierogies and cook for three to four minutes, until they float to the top
With a slotted spoon, take the pierogies out of the fat and put them on a platter to serve
Over low heat, stir the cream cheese in a small saucepan until it's smooth
Add the cream cheese sauce to the pierogies and then top them with grated Parmesan cheese and chopped parsley
Get the Philly Cheesesteak Pierogies out of the oven and enjoy them!
Comments
Post a Comment