5 Ingredient Friday: Cheesesteak Empanadas

This week’s 5 Ingredient Friday recipe is Cheesesteak Empanadas.


  [em-puh-nah-duh; Sp. em-pah-nah-th ah]

noun Latin-American Cookery . a turnover or mold of pastry filled with chopped or ground meat, vegetables, fruit, etc., and usually baked or fried. [dictionary.com]

There was a Food Truck here in Philadelphia that was called Far From Home Cafe.  They served a number of items such as Burgers, Tacos, Fries, Sweets, and Empanadas. Their Empanadas were a HUGE hit. That’s all you heard people talk about…how wonderful they were. They had a bunch of different flavors and they all sounded delicious.  Unfortunately [for Philly] they’ve recently closed up shop to pursue a book deal and consulting opportunity [but good for them!]. I never had a chance to try their Empanadas, but I can imagine they were out of this world.  I came across Empanada discs at the grocery story and I figured I’d try to make them myself!

We really enjoyed the Cheesesteak Egg Rolls that we made a while back, so I figured I’d use that same idea to make the Empanadas. They ended up turning out great and I loved the flavor.


  • 1 Pack of Empanada Discs (found in the frozen food section near Goya)
  •  Beef  (whatever you use to make Cheesesteaks – I used Philly Gourmet Steaks)
  • 1 medium onion, diced
  • American Cheese (shredded or slices)
  • 1 egg, beaten


Preheat the oven to 375 degrees.

Cook the steak in a large pan. When it’s fully cooked, put the beef in a strainer with a bowl beneath so that the fat drains out.

Cook the onions in a tiny bit of the fat until they are a light golden brown. Add the steak in and incorporate the onions and the steak. 

You have a few options for the cheese – you can either add it in with the steak and onions, or you can put it on top of the beef as you are making the Empanadas. I did a little of both – you can never have to much cheese! ;)

Roll out the Empanada disc from top to bottom (I usually only do it once; you don’t want it to get too thin).

Place some of the steak & onion mixture in the center of the Empanada disc. Add some cheese if you desire.

 Fold the shell over into a half moon shape. Push the edges together with your fingers and then seal it with a fork.

Place the Empanada on a baking sheet lined with Parchment paper. Brush the outside with the egg wash.  Repeat until you’ve used up all of the steak and Empanada discs.

Place the Empanadas  in the preheated oven for about 20 minutes, until they are golden brown.

Place on a dish lined with a paper towel and allow to cool for about 5 minutes or so.  Enjoy!

I really loved these. Since they were baked, they weren’t greasy at all. They browned very nicely and turned out great.  These can be fried, but for a healthier option you should bake them. These are definitely going in my recipe box. They would make wonderful appetizers for get-togethers.

5 Ingredient Friday: Cheese Steak Egg Rolls

This week’s 5 Ingredient Friday is definitely a hometown favorite of mine. Being from Philadelphia, I love a good Cheese Steak. So it’s only natural that one of my favorite appetizers would be Cheese Steak Egg Rolls.  There are many restaurants here in Philadelphia that offer this dish on the appetizer menu. And you can bet that if they offer it and I’m there, I will order it. It’s always a delicious appetizer, and every time we get them I say how I could make this at home for much less than what we are paying at the restaurant. So I decided to finally try making them at home.  I just kind of made this up in my head and executed. I’m actually very happy with how they turned out.  Note: These are baked, not deep fried.


  • Steaks Umms, broken into little pieces (as much as you want to use)
  • Medium Onion, diced
  • Egg Roll Wrappers
  • American Cheese Slices
  • One Egg whisked with 1 T of water
  • Pam (this is my freebie!)


Saute the onion in some Pam until it’s soft and translucent.  Add in the Steaks Umms and cook until there is no more pink. Drain very well.  I usually let it drain in a fine strainer for about 10 minutes or so while I get everything for the next step ready. Preheat your oven to 375 degrees.

I have a raised cutting board, and I wrapped my cutting board in wax paper so that my Egg Roll Wrappers  did not stick. It worked out very well.

Whisk one egg and 1 Tablespoon of water together – set aside.

You want to put one of the Egg Roll Wrappers down on your cutting board (as pictured above). Make sure it looks like a diamond.   Take a half of a slice of American Cheese and place it in the center of your Egg Roll Wrapper.

Place some of your Steak in the center of the Egg Roll.  With a pastry or silicone brush, brush the outside edges of the Egg Roll Wrapper with the egg mixture.  This will help seal it.

Take the bottom corner and fold it up securing the filling. Make sure that the corner is sealed to the Egg Roll Wrapper.

Take the right corner and fold it over to the left so that it sticks to the outside of the roll.

Take the left corner and fold it over to the right, making sure it sticks to the outside of the roll. Then you want to brush a little bit of the egg mixture to the top corner of the Egg Roll Wrapper. Take the bottom of the Egg Roll and roll it up to seal it.

This is what it should look like with the seam side down.

Arrange them on a cookie sheet lined with parchment paper with the seam side down.

Spray the tops with Pam.  Put them in the oven for about 18-20 minutes, or until they reach a nice, golden brown color.

The finished product! I love the color that they got!

My thoughts…

I was actually very impressed with how these turned out! I thought they were delicious. I probably could have added in a little more steak (and cheese!) than I did, but this was a trial run so I wanted to proceed with caution. They baked up very nicely and had a ton of flavor. And I made 9 large Cheese Steak Egg Rolls for less than what it would cost me for 3 small ones at a restaurant.