Philly Cheesesteak Pie
Serves 4
Directions
- 1Sauté the onions and peppers in a pan until soft.
- 2Brown the steak in the same pan.
- 3Transfer the onions, peppers, and browned beef to a slow cooker.
- 4Add the ale, beef stock, worcester sauce, salt, and black pepper to the slow cooker and cook on high.
- 5Thicken the sauce with gravy granules or cornflour, then leave to cool.
- 6Grease a pie dish with butter.
- 7Line the dish with one roll of pastry, add the meat filling, then add the american mustard, grated cheddar, and mozzarella.
- 8Brush the pastry edge with beaten egg.
- 9Cover with the second pastry sheet, press to seal, trim, and crimp the edges.
- 10Make a hole in the center, brush the top with egg wash, and bake at 200°C for 30 to 40 minutes, covering with foil for the final 10 minutes.
- 11Let the pie rest for 10 minutes before serving.
Ingredients
- 1 tbsp oil, for frying
- 700 g lean stewing steak
- 3 whole onion, thinly sliced
- 400 ml dark ale
- 200 ml beef stock
- 1 whole red pepper, chopped
- 1 whole green pepper, chopped
- 2 tbsp american mustard
- 80 g cheddar, grated
- 50 g mozzarella, sliced
- 1 whole egg, beaten
- 3 tsp gravy granules
- 3 tsp cornflour (optional)
- 2 rolls short crust pastry
- 1 tsp butter, for greasing
- 1 tsp worcester sauce
- salt (optional)
- black pepper (optional)
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