Best 2 Cheesesteak Pot Pie Recipes

In this article, we'll guide you through the process of making a scrumptious and comforting cheesesteak pot pie. This dish combines the flavors of classic cheesesteak and creamy pot pie, resulting in a comforting and savory meal. We'll provide a step-by-step guide to help you create this delightful dish in your kitchen. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to make the ultimate cheesesteak pot pie.

Here are our top 2 tried and tested recipes!

CHEESESTEAK POT PIE

Cheesesteak Pot Pie image

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 ounces onions, small dice
3 ounces green bell peppers, medium dice
3 ounces red bell peppers, medium dice
6 tablespoons oil
2 pounds button mushrooms, quartered
2 pounds rib-eye steak, very thinly sliced
1 teaspoon salt
1 cup milk
1/4 cup heavy cream
6 ounces soft American cheese, such as Velveeta
3 ounces American cheese
6 baked puff pastry rounds, for serving

Steps:

For the cheesesteak filling: Saute the onions and peppers in the oil until translucent, and then remove from the pan. Add the mushrooms to the pan and cook until well browned. Return the peppers and onions to the pan along with the beef. Cook the beef, chopping up with a wooden spoon, until just cooked through. Season with salt, remove from the heat and spread out on a baking sheet to chill.
For the cheesesteak sauce: Combine the milk and cream and bring to a simmer. Whisk in the cheeses until thoroughly melted and well mixed. Set aside until ready to use.
For serving: For each serving, heat 8 ounces of the steak and vegetable mixture in a saute pan. Add 4 to 5 ounces of the sauce and bring to a simmer. Cook until heated through very well and the sauce has started to reduce. Once hot, pour into bowls and top with the rounds of baked puff pastry.

CHEESESTEAK POT PIE RECIPE - (4.5/5)

Cheesesteak Pot Pie Recipe - (4.5/5) image

Provided by Tufgrlz

Number Of Ingredients 14

Ingredients

Cheesesteak Filling:
4 ounces onions, small dice
3 ounces green bell peppers, medium dice
3 ounces red bell peppers, medium dice
6 tablespoons oil
2 pounds button mushrooms, quartered
2 pounds rib-eye steak, very thinly sliced
1 teaspoon salt
Cheesesteak 'Sauce':
1 cup milk
1/4 cup heavy cream
6 ounces soft American cheese, such as Velveeta
3 ounces American cheese
6 baked puff pastry rounds, for serving

Steps:

For the cheesesteak filling: Saute the onions and peppers in the oil until translucent, and then remove from the pan. Add the mushrooms to the pan and cook until well browned. Return the peppers and onions to the pan along with the beef. Cook the beef, chopping up with a wooden spoon, until just cooked through. Season with salt, remove from the heat and spread out on a baking sheet to chill. For the cheesesteak sauce: Combine the milk and cream and bring to a simmer. Whisk in the cheeses until thoroughly melted and well mixed. Set aside until ready to use. For serving: For each serving, heat 8 ounces of the steak and vegetable mixture in a saute pan. Add 4 to 5 ounces of the sauce and bring to a simmer. Cook until heated through very well and the sauce has started to reduce. Once hot, pour into bowls and top with the rounds of baked puff pastry. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Tips:

For a crispy crust, brush the top of the pot pie with melted butter before baking.
If you don't have a pie crust mix, you can use a store-bought pie crust or make your own.
To make the pot pie ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350°F oven until warmed through.
You can also freeze the pot pie for up to 2 months. To freeze, assemble the pot pie and bake it according to the recipe. Then, let it cool completely and wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When you're ready to serve, thaw the pot pie in the refrigerator overnight and then reheat it in a 350°F oven until warmed through.

Conclusion:

Cheesesteak pot pie is a delicious and easy-to-make meal that is perfect for a busy weeknight. With its creamy filling, flaky crust, and gooey cheese, it's sure to be a hit with the whole family. So next time you're looking for a comforting and satisfying meal, give cheesesteak pot pie a try.