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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is a twist on the traditional Philly cheese steak. A little time consuming, but so well worth it! Ingredients:
for the filling |
3 tbsp. oil |
3 poblano, or green bell peppers, seeded and julienned |
3 colored sweet bell peppers (orange, red or yellow), seeded and julienned |
8 oz. baby bella mushrooms, or portobello mushrooms, thinly sliced |
1 large onion, thinly sliced |
2 cloves garlic, minced |
4 roma tomatoes, shredded through the cheese grader, skins discarded |
1 tsp. salt |
1/2 tsp. pepper |
1 tsp. steak rub or seasoning |
14 oz (396 gr.) shaved steak (like philly steak or thinly sliced beef sirloin) |
10 oz deli style roast beef |
2 cups shredded cheese (like mozzarella or muenster) |
2 beaten eggs + 1 more for glazing |
for the crust |
4 cups all-purpose flour |
1 tsp. salt |
10 tbsp. shortening |
2/3 cup milk |
Directions:
1. First make the filling: In a skillet, sautee the peppers, mushrooms, onion and garlic in oil until soft, about 10 minutes.
2. Stir in the shredded tomatoes, salt, pepper and steak seasoning. Cook for another 2 minutes.
3. Stir in the shaved steak, roast beef and cheese. Stir until the cheese is melted. Remove from heat and cool slightly.
4. Meanwhile, make the crust: Put the flour into a large bowl with the salt. Heat the shortening in a small pan with the milk until just beginning to boil. Set aside and leave to cool slightly.
5. Using a spoon, stir the liquid into the flour until a stiff dough forms. Turn on to a work surface and knead until smooth. Cut 1/3 off the dough for the lid, wrap it in clear film (plastic wrap), and keep it in a warm place.
6. Roll out the large piece of dough on a floured surface. Place the rolled dough into the well-greased 9-inch round springform pan. Press down the bottom and sides of the pan to distribute the dough evenly. Note*: work the dough while it is warm, it may crack if left to get cold.
7. Stir the 2 beaten eggs into the cooled beef filling. Place the filling inside the crust.
8. Roll out the rest of the dough and cover the filling, trimming any axcess and sealing the edges with the last beaten egg.
9. Make a steam hole, or slits in the lid and decorate with pastry trimmings (optional). Brush with beaten egg.
10. Stand the springform pan on a baking tray to catch any juices that may seep from the pie during baking. Bake at 395F for 35 minutes, cover with foil and bake for 40 minutes more.
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