November 09, 2017



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Philly Cheesesteak Hand Pies are filled with seasoned ground beef, chopped onions, green peppers, and Provolone cheese. They are convenient and easy to reheat. Make a large batch ahead of time for quick and satisfying snacks, lunch, or even dinner during the week. 

Philly Cheesesteak Hand Pies
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Hi there friends! I hope you adjusted to the time change without too much trouble. Now that we pushed the clock back an hour, it is definitely nicer in the morning. No longer am I leaving the house in complete darkness when I go to work, which is a plus. On the flip side, it now gets dark at 5:00 pm! Whoever coined the phrase "you win some, you lose some" must have done it after they experienced daylight savings! Can we push the clock back and push the end of the work day back an hour too? I think that's a totally awesome and sensible idea ;)  

Philly Cheesesteak Hand Pies

Philly Cheesesteak Hand Pies

You know what is a plus all around? These cheesesteak hand pies! Beefy and cheesy on the inside with a shell of light, flaky pie crust on the outside. They are perfect hand held food that can be eaten any time and on-the-go.

Philly Cheesesteak Hand Pies

Philly Cheesesteak Hand Pies

Make an extra batch of these savory hand pies to have at a moment's notice throughout the week. Reheating takes very little time—just a few minutes in the toaster oven will do. If running short on time, reheat in the microwave for about a minute but expect the crust to be soft compared to toaster heating.

Philly Cheesesteak Hand Pies

Take a break from all the sweet pies. Add these hearty and satisfying Philly Cheesesteak Hand Pies to your fall baking. Store bought pie crusts are a time-saver and make these a breeze to whip together, so why don't you give them a try!

Philly Cheesesteak Hand Pies


 1/2 cup beef broth
1 tbsp. Worcestershire sauce
1 tbsp. cornstarch
1 tbsp. olive oil
3/4 cup chopped green peppers
1 cup chopped onion
1 large clove garlic, minced
1 1/4 lb. ground beef 
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp garlic powder
6 oz. Provolone cheese, shredded
2 (14.1 oz.) pkgs. refrigerated pie crusts, 4 pie crusts total
1 egg, beaten


Combine beef broth, Worcestershire sauce, and cornstarch in a cup. Stir to dissolve the cornstarch. Set aside.

Preheat a skillet on medium heat. Add oil and green pepper. Cook, stirring occasionally for 2 minutes. Add onion. Cook for 2 minutes, stirring occasionally. Add garlic. Cook 1 minute, stirring occasionally. Add ground beef. Brown, using a wooden spatula to break into small chunks. Cook, stirring occasionally until meat is browned and cook through (about 7-8 minutes).

Stir cornstarch mixture. Pour into meat mixture. Bring to a boil, stirring until sauce thickens. Remove skillet from heat. Allow to cool to room temp.

While ground beef mixture cools, prep the pie crusts, using a 4-inch mold or an empty can to cut out rounds. Working with one pie crust at a time, remove from packaging. Unroll crust on a work surface. Press mold onto dough to cut out 5 rounds. Place rounds on a parchment or plastic wrap lined baking tray. 

Form the excess dough into a rectangular block. Use a rolling pin to roll dough to 1/8" thickness. Cut out 2 more rounds. Transfer to the parchment/plastic wrap lined tray. Repeat forming rounds with the remaining 3 pie crusts. Stack rounds with parchment or plastic wrap in between each layer. 

Refrigerate, covered with plastic wrap while the beef mixture cools.

To assemble and bake: Preheat oven to 375 degrees F.

Mix shredded cheese into cooled beef mixture. Place about 1/4 cup of mixture onto a pie crust round, leaving 1/4-inch border.  Cover with a second round. Using fingers, press the edges close. Use the tines of a fork, press to tightly seal the edges. Optionally, use fingers to crimp edges. Cut a few 1/2-inch slits on the top of the crust using a sharp, pointed knife. Transfer hand pies to a prepared baking dish. Continue assembling the remaining hand pies. Place on baking dish a couple inches apart.

Brush tops with beaten egg. 

Bake for 20-25 minutes or until the crust is golden brown. Allow to cool a few minutes before serving.

Makes 14 hand pies. 

Recipe Notes:
  1. If a mold is not available, cut out a 4-inch circle on a piece of paper. Place the circle on the pie crust. Using a sharp pointed knife, trace and cut out rounds.
  2. If using something other than a 4-inch diameter mold, the number of rounds produced will vary depending on the size of the mold. 
  3. Changing mold size may affect the baking time. Adjust time accordingly.
  4. Take out a few pie crust rounds at time during assembly of the hand pies. Keep the remainder refrigerated to prevent them from softening and becoming sticky.
  5. Baking might need to be done in two separate batches. Keep the unbaked hand pies refrigerated until ready to go into the oven.

Great finds for the home and family! Any commission made on purchases help towards the running of this blog.


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  1. I've never made hand pies but I've been meaning to for years now. Thank you for the reminder! Here in Phoenix we don't participate in daylight savings time (which is super weird) so now everything on TV is on at a different time and it's driving me a little batty :). Oh well! At least I never have to remember to change my clocks. Have a great weekend, Thao!

    1. I make my weekly calls to my parents in AZ at a certain timeframe every week, and when we have to change the clock, it's bit of an annoyance. I never thought about how daylight savings affects your TV air time. That would drive me crazy too! Happy Friday, Kelsie!

  2. Oh, my gosh, how I'd love to bite into one of these fabulous hand pies! Between the meat, cheese and those flaky crusts, I'd be in heaven!

  3. You have NO idea how much this recipe is a life-saver for me!! My husband is now working from home and is always complaining about our lack of lunch options around the house. He LOVES meat pies and will be tickled pink if I make these for him!!

    1. Oh yay! I hope this will be something that will make your husband happy at lunchtime, Katherine!

  4. I love this kind of pies, they are such a good idea to make when guests are coming for a casual dinner where you don't really want to sit at the dinner table and have a full meal. A plate of these on the coffee table in front of the couch and they are all happy. :)

    1. You are so right, Adina. These hand pies are perfect for so many occasions. I would love it if someone plopped some on the coffee table when I come to visit :)

  5. I can't stand the time change. I wish it wouldn't become light outside until 8am and wouldn't be dark until after 9pm. Love these hand pies thou! I've made a ton of hand pies in my time but have never thought about doing philly cheesesteak ones. Absolutely brilliant, my friend! My husband would say the same too! lol :)

    1. Really, this time change makes me just want to hibernate! Thanks for the pie love, Karrie! Just for that, I'll make a double batch and hand deliver them to you and Jay myself! xx

  6. These made me ready for lunch!! These pies look fabulous and that crust just seals the deal. Delicous! Take care.

  7. Thanks Stacey! They do make great little lunches! You take care too!

  8. Man, I'm not a fan of day light savings time. I can deal with the rainy and winter months, but don't take away my day light! It's so discombobulating thinking it's 10pm when it's only 7pm. I count the days our days get longer again.

    But seriously, you're bringing your A game this week! I've never heard of cheesesteak hand pies before! They look and sound mouth-watering! With all the sugary dishes being posted this month, it's refreshing to see something savory!

    1. Thank you so much, Christina! I like sweets as much as the next person, but I'm a salt girl at heart. These savory hand pies are a perfect reprieve from all the sweet stuff. During the summer, I would go out for an hour walk after work a few times a week. Now that it is dark when I get from work, all I want to do is slip on my comfy sweats and hunker down for the night. :(