Truffled Cheesesteak Empanadas

By MooK

Ingredients

• Makes: 20 empanadas
• —1 pound rib-eye steak, very thinly sliced
• —1 large yellow onion, diced
• —6 oz. sliced mushrooms (cremini or white button)
• —1 red bell pepper, seeded and diced
• —1 tablespoon minced garlic
• —2 cups shredded white cheddar
• —2 cups shredded provolone
• —1 cup shredded mozzarella
• —1/4 cup white truffle oil
• —Olive oil
• —Salt and pepper, to taste
• —20 rounds of store bought empanada dough, thawed
• —Egg wash (1 egg, whisked with 1 teaspoon water)

Preparation

Step 1

EMPANADAS:

1. Over medium-high heat, warm a small amount of olive oil in a large skillet or sauté pan.

2. Begin by sautéing the onions for a few minutes. Add in the mushrooms and bell pepper and continue to cook, stirring occasionally until the onions are translucent. Season with salt and pepper.

3. Sprinkle some additional salt and pepper over the sliced rib-eye. Add the slices into the pan with the vegetables and cook until the meat is just seared on the outsides. Taste and adjust for seasoning. Remove from heat and set aside.

4. In a large bowl, toss the shredded cheese with truffle oil. Set aside.

5. Preheat your oven to 375°F.

6. To assemble the empanadas, spoon some of the rib-eye and veggie mixture into the center of an empanada round. Top with shredded cheese and carefully fold the dough over to form a half-moon shape. Seal the edges by pressing down firmly with the tines of a fork. Lightly brush the top of the empanada with the egg wash. Repeat with remaining ingredients.

7. Bake until the empanadas begin to turn golden brown and the cheese has fully melted, about 20-25 minutes. These empanadas are best served hot, but are delicious at room temperature, too.

AIOLI:

1. Using the flattened blade of a chef’s knife, crush the minced garlic and salt into a paste. Transfer the garlic paste into a deep bowl.

2. Add in the room temperature egg yolk.

3. Starting with the grapeseed oil, begin adding the oil into the bowl drop by drop, whisking constantly with a fork. As the mixture starts to thicken and emulsify, you can start drizzling in the oil in a very slow and steady stream.

4. Continue whisking until all of the oil has been incorporated. Serve at room temperature. The aioli can be stored in an air tight container in the fridge for up to one week.