Two philly cheesesteak pies

Philly cheesesteak pies

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(1 ratings)

Prep: 15 mins Cook: 2 hrs, 40 mins plus cooling


Makes enough filling for 6 individual pies

Try this twist on an American classic – the cheesesteak filling is normally packed in a sub-style roll, but here it's topped with homemade, crumbly pastry instead 

Nutrition and extra info

Nutrition: Per serving

  • kcal1052
  • fat58g
  • saturates27g
  • carbs92g
  • sugars8g
  • fibre7g
  • protein34g
  • salt1.5g


  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3 onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g beef shin or stewing beef, roughly chopped



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 400ml bottle dark sweet ale
  • 1 beef stock cube
  • 2 green peppers, roughly chopped



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 tbsp pickled jalapeños, chopped
  • 2 tbsp American mustard
  • 100g cheddar, roughly chopped



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 quantity pie pastry (see 'Goes well with' below), or use shop-bought


  1. Heat the oven to 160C/140C fan/gas 3. Heat half of the oil in a flameproof casserole dish, add the onions and cook for 30 mins until soft and golden. Transfer to a bowl and set aside. Put the rest of the oil in the pan, set over a high heat and brown the beef very well all over (you’ll need to do this in batches). Transfer to a plate and wipe the pan clean. Return the beef and onions to the pan with the ale and 200ml water. Bring to a simmer, then crumble in the stock cube and season. Bring to the boil, cover and transfer to the oven for 2 hrs, or until the beef is tender.

  2. Remove from the oven and use a slotted spoon to transfer the beef to a plate. Put the dish on the hob and simmer the onions and stock until reduced, then return the beef to the pan and shred it through the sauce. Stir through the peppers, jalapeños and mustard, season, then leave to cool. Stir in the cheddar, then assemble the pies with the pastry as directed in Tom's pie pastry recipe. Leave to rest for 10 mins before eating.

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