This post is sponsored by Sam's Club & Kraft Foods. Thank you for reading and for supporting companies I partner with, which allows me to create unique content and recipes for you. All opinions expressed are always my own. Have you ever been to Sam's Club? If not, I'm not sure what you're waiting for, because it just happens to be THE BEST STORE EVER. No seriously, hear me out.
Where else can you find a jumbo pack of KRAFT Singles to make these delicious cheesesteak empanadas with? You need a jumbo pack of these, because once you try these ooey, gooey, cheesesteak empanadas, you're going to make a hundred of them to stockpile in your freezer...they're SO good! KRAFT Singles are a must for any recipe that requires something melty, cheesy and delicious.
Being a girl in the Northeast, nothing says melty, cheesy and delicious like a good old Philly Cheesesteak. How could you possibly make it better? Make it into an empanada, of course?! I have a habit of doing that.
Kraft Foods and Sam's Club offers low prices, high value, and lots of choices that your family will love. Just check out the selection of Kraft Foods items available at your local Sam's Club.
1 packet frozen empanada discs, defrosted
10 slices KRAFT singles, cut into rounds
1 lb thinly sliced steak, cut into thin strips
1/2 cup bell pepper, sliced into strips
1/2 cup red onion, sliced into half moons
Salt and pepper, to taste
2 tablespoons olive oil
Canola oil, for frying
Season the beef generously with salt and pepper, then saute on high heat until it's nice and browned and cooked through. Set aside to cool. Do the same with the peppers and onions, cooking until golden brown and tender. Once cooled, combine the beef and veggies, and chop them into small, bite sizes pieces.
Use a cookie cutter or small bowl to cut the KRAFT singles into circles. You want to leave a 1″ border around the edge of the empanada disc.
Place a KRAFT singles disc onto the empanada disc, then 1-2 tablespoons of the beef/peppers/onions mixture on top of the cheese.
Close up the empanada with a fork. Make sure to press down hard on both sides, you don't want this luscious filling oozing out during the frying process.
Pour about an inch of canola oil into a frying pan, then heat to medium heat (350 degrees F). Fry the empanadas for 2-4 minutes per side, or until golden brown and crisp.
Serve with ketchup, or my mayo-ketchup dipping sauce.
This is a sponsored post written by me on behalf of Kraft Foods and Sam's Club.
