This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Cheese Steak Pierogies pack tender beef with peppers and onions into cheesy pockets of potato goodness. Deep fry to golden brown. Serve with marinara or horseradish cream sauce. Move over meat pies. There’s a new kid in town!
I grew up on homemade cheese potato pierogies and beef and peppers.
Steak, peppers and onions was a simple meal my Mom could cook after a long day at work. She’d slice the beef, paper thin. Add lots of bell pepper slices and onions to make a meal. Fry it up and spread it over hot rice or noodles. Delicious!
Mom was big on cooking from scratch and homemade pierogies always taste best!
I wanted to carry on the tradition and combine the two.
Cheese Steak Pierogies serve the best of both in one handy stuffed dough pocket. Beef, cheddar cheese, potatoes, peppers and onions go so well together.
You can easily make this recipe your own. Swap the cheddar for Swiss, Pepper Jack or a smoked cheese. Spice it up with banana or jalapeno peppers.
I always start with the best beef for my Cheese Steak Pierogies. I use Certified Angus Beef® brand steaks.
Cheese Steak Pierogies are easy to make in just a few steps.
My Mom taught me how to make the dough by “feel”. You start with flour and eggs, then slowly add water until the dough is soft but not sticky. A little more flour, a little more water, and a pinch of salt.
A drinking glass works great to cut the circles.
Fill with steak, peppers, potato, onion and cheese mixture. Pinch shut.
Boil to blanch the dough. You can then deep fry or saute in butter with onions. Truth told, as a kid I used to snack on the blanched potato cheese version cold from the fridge!
After boiling, you can freeze pierogies and fry or saute when you like. As a homemade dough product, these pierogies have about a 3 month shelf life. If they last that long!
Cheese Steak Pierogies
Ingredients
- 1 cup flour plus 1/4 cup for dusting
- 1 egg
- 1/2 teaspoon salt
- 2 tablespoons water, divided
- 1 6-ounce strip steak (I use Certified Angus Beef® brand)
- 1 cup mixed red and green bell peppers
- 1/2 cup sliced onions
- 1 tablespoon vegetable oil
- 1 cup diced potatoes
- 2 ounces sharp cheddar, diced
- Salt and pepper to taste
Instructions
- Place 1 cup flour on cutting board. Make a well in the center. Add salt, egg and 1 tablespoon water. Knead into soft dough. Adjust water and flour as needed. Form into a ball.
- Cover with damp towel and rest 10 minutes.
- Roll out dough to 1/4-inch thickness. Cut into 12 3-inch rounds. Set aside.
- Season steak with salt and pepper. Fry steak, peppers and onions in oil. Cook steak thoroughly to 160 degrees.
- Remove steak and rest 10 minutes before slicing. Chop sliced steak, peppers and onions together. Set aside.
- Boil potatoes until tender about 10 minutes. Drain. Add cheese to hot potatoes and mash. Add steak mixture and form into 1-inch balls.
- Place one steak and potato ball on each dough circle. Wet edges of dough with a finger dipped in water. Fold over and pinch shut.
- Place pierogies one at a time in 3 quarts of boiling water. Cook until pierogies float. About 3 minutes. Drain on waxed paper.
- Sauté in butter or fry blanched pierogies at 350 in vegetable oil until golden brown. Serve with marinara sauce or Horseradish Cream Sauce.
Notes
Blanched pierogies can be frozen up to 3 months.
Serve these with your favorite marinara or try this Horseradish Cream Sauce from Certified Angus Beef® brand website.
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