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Wagyu Beef Philly Cheesesteak Hand Pies

Fullblood Wagyu Beef Philly Cheesesteak Hand Pies

Prep Time: 2 Hours
Cook Time: 40 Minutes
Servings: 12 Hand Pies
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 Double 8 Cattle Company Fullblood Wagyu Underblade Steak/Zabuton Steak
  • 5 TBSP Grapeseed Oil (divided)
  • 1 Large Yellow Onion (julienned)
  • 1 Large Poblano Pepper (julienned)
  • 3 Garlic Cloves (minced)
  • 1/4 CUP Water
  • 1 TBSP Worcestershire Sauce
  • 4 OZ Provolone Cheese (grated)
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 4 CUP All Purpose Flour
  • 1 TBSP Kosher Salt
  • 1 CUP Cornmeal
  • 2 TBSP Sugar
  • 1/4 TSP Cayenne Pepper
  • 2 CUP Butter (cut into 1/2 inch cubes)
  • 5 OZ Cold Water
Egg Wash
  • 2 Eggs (whisked)


          • Food Processor with Blade Attachment
          • Roller
          • Parchment Paper
          • Large Dutch Oven
          • 2 Baking Sheets
          • 6-Inch Round Cutter
          • Pastry Brush
          • Medium Bowl
          • Small Bowl

          FIRST STEP

          Take the Fullblood Wagyu underblade/zabuton steak out of the freezer, and place it in the refrigerator 12-24 hours before starting this recipe.


          Place the all purpose flour, cornmeal, sugar, kosher salt, butter, and cayenne pepper in a food processor bowl with the blade attachment.

          Pulse the machine until the mixture resembles coarse crumbles.

          Add the ice-cold water in a slow and steady stream, pulsing until the dough comes together in a ball.

          Divide the dough into two equal portions.

          Take the first portion of dough, and place it between two pieces of parchment paper.

          Roll the dough (between the parchment paper) until the dough is a 1/4 inch thick.

          Repeat the process with the second portion of dough.

          Place the rolled pieces of dough in the refrigerator for 1 hour (you can refrigerate the dough for up to 2 days).


          Slice the Fullblood Wagyu underblade/zabuton steak into thin slices against the grain (this works best when the beef is still slightly frozen).

          Heat a large Dutch oven over medium-high heat, and add in 3 tablespoons of grapeseed oil.

          Add in half of the Wagyu beef, and sprinkle the beef with kosher salt.

          Sear the beef for 2 minutes per side.

          Remove the Wagyu beef from the pan, and add the remaining beef to the Dutch oven. Sear for 2 minutes per side.

          Place the seared Wagyu steak slices in a medium size bowl.

          Heat the Dutch oven on medium-high heat, and add in 2 tablespoons of grapeseed oil. ‘

          Once hot, add in the julienned yellow onion, and sprinkle the onion with kosher salt.

          Once the onion starts to brown, stir the onions.

          Keep cooking for 5-7 minutes until all of the onions are caramelized.

          Add in the julienned poblano pepper, minced garlic, Worcestershire sauce, and a 1/4 cup of water.

          Cook for 5 minutes, while stirring occasionally. This is your onion and pepper mixture.

          Place the onion and pepper mixture into the bowl with the seared Wagyu beef.

          Fold in the grated Provolone cheese, and season to taste with kosher salt and freshly ground black pepper.

          Cool the filling (onion, pepper, cheese and Wagyu beef mixture) in the refrigerator for 30 minutes.


          Prepare two baking sheets with parchment paper.

          Preheat the oven to 375°F.

          Pull the dough from the refrigerator, and cut out 6 inch rounds.

          Knead the scrap dough together, and roll the dough flat again. Then, cut out more dough rounds. Repeat this process until all of the dough is used.

          In a small bowl, whisk together two eggs. This is your egg wash.

          Brush the egg wash around the edges of the dough rounds.

          Pull the bowl with the filling out of the refrigerator.

          Place a 1/2 cup of filling in the center of each dough round.

          Fold the dough round over the filling to make a half moon shape.

          Seal the edges by pinching them closed. Then, use the tines of a fork to seal all the way around.

          Once sealed and forked, place the hand pies on a baking sheet.

          Repeat the process until all of the hand pies are filled, sealed, and on a parchment-lined baking sheet.

          FINAL STEPS

          Brush the tops of the Wagyu beef cheesesteak hand pies with the egg wash.

          Bake at 375°F for 25-30 minutes or until golden brown.

          Serve warm, and enjoy!

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