Best 2 Cheesesteak Pot Pie Recipes

**Introducing the Hearty and Comforting Cheesesteak Pot Pie: A Culinary Delight Awaits**

Prepare to tantalize your taste buds with the ultimate fusion of classic flavors in the delectable Cheesesteak Pot Pie. This culinary masterpiece seamlessly blends the beloved cheesesteak sandwich with the comforting warmth of a classic pot pie, resulting in a symphony of flavors that will leave you craving more. Savor the tender, juicy steak, melted cheese, and sautéed onions, all enveloped in a golden-brown, flaky crust. Indulge in a journey of taste as you explore three variations of this remarkable dish, each offering a unique twist on the original. From the classic Cheesesteak Pot Pie to the adventurous Cheesesteak and Mushroom Pot Pie, and the vegetarian-friendly Portobello Cheesesteak Pot Pie, there's a perfect recipe for every palate. Get ready to embark on a culinary adventure that will redefine your comfort food experience.

Let's cook with our 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:

Prep your ingredients beforehand: Chop your veggies, grate your cheese, and slice your bread while your oven is preheating. This will help you assemble your pot pie quickly and easily.
Use a good quality bread: The bread you use for your crust is important. A crusty French bread or a hearty sourdough will hold up well in the pot pie. You can also use a flaky croissant dough for a more decadent crust.
Don't overcook the filling: The filling should be cooked through, but not overcooked. Overcooked filling will be dry and tough. Simmer the filling until the vegetables are tender and the meat is cooked through.
Season the filling well: Don't be afraid to season your filling liberally. This will help to bring out the flavor of the ingredients. Use a variety of spices, herbs, and seasonings to create a flavorful filling.
Let the pot pie cool slightly before serving: This will help to prevent the filling from bubbling over when you cut into it. Let the pot pie cool for 10-15 minutes before serving.

Conclusion:

Cheesesteak pot pie is a delicious and comforting meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its creamy filling, cheesy crust, and savory filling, this pot pie is sure to be a hit with your family and friends. So next time you are looking for a hearty and satisfying meal, give cheesesteak pot pie a try. You won't be disappointed!

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