Something's Burning Philly Cheesesteak Pierogi's
June 18, 2018
With Todd Glass joining this weeks episode, Bert felt that the best recipe should be a Philly Cheesesteak Pierogi! What we wouldn't give to attend a Todd Glass party. Full recipe below!
- 2 1/4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon kosher salt, plus more as needed
- 1 large egg, beaten
- 1 cup sour cream, plus more for serving
- 6 tablespoons unsalted butter, softened, divided
- 1 large yellow onion, thinly sliced
- 3 tablespoons canola or vegetable oil, divided, plus more as needed
- 10 ounces thinly sliced steak, such as ribeye or top round (see note)
- Freshly ground black pepper
- 1 1/2 cups shredded provolone cheese
- 1 cup shredded low-moisture mozzarella cheese
- Chopped flat-leaf parsley, to garnish
2 Large mixing bowls
Small bowl for cheese whiz
Cup of water
Philly Cheesesteak Pierogis
- MAKE THE PIEROGI DOUGH:
- Whisk together:
2 1/4 cups all-purpose flour, plus extra for dusting
1 teaspoon kosher salt, plus more as needed
1 cup SOUR CREAM
4 tablespoons SOFTENED BUTTER.
Stir until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and refrigerate.
- MAKE THE PIEROGI FILLING:
- THINLY SLICE 1 ONION
- Heat OIL in a skillet over medium heat until shimmering. Add ONION and season with SALT and PEPPER. Cook about 30 min until golden brown.
- Roughly chop half the onion and transfer to a large bowl; set the other half of onions aside.
- COOK THE MEAT– Add oil to the skillet and increase heat to high. Season STEAK with salt and pepper and, working in batches, saute, stirring, until just cooked through, about 1 minute per batch; add more oil to pan if needed.
- Remove meat from heat and roughly chop. Add chopped steak to the chopped onions and toss in both shredded cheeses. Mix to evenly distribute and set aside to cool.
- ROLL OUT AND FORM THE PIEROGIS:
- Turn dough out onto lightly floured work surface. Roll the dough into a sheet about 1/16 inch thick. Using a 3-inch circular cookie cutter to cut the dough into circles. Roll the excess dough into a new dough ball and wrap with plastic wrap; let rest for 5 minutes, then roll out and repeat.
- Place two teaspoons of filling in the center of each dough round. Use a wet finger to moisten the edge of each round with water, then fold into a semi-circle around the filling. Gently pinch edge together to seal, then press with tines of fork to make pleated edge.
- Boil until they float to the top and are cooked through, about 3 minutes. Remove with a slotted spoon and let drain in a colander. Repeat until all of the pierogi have been boiled.
- Heat 1 tablespoon oil and 2 tablespoons butter in a skillet over medium heat until butter is melted. Working in batches, saute pierogi until crisp and browned on each side, about 6 minutes per batch.
- WARM THE CHEESE WHIZ
- Heat it in the microwave.
- Add the reserved onions to the pierogi pan to heat through. Serve onions on top of the pierogis.