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Philly Cheesesteak Pierogies

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  • 1 package of frozen cheese pierogies (or fresh if available)
  • 1 bell pepper, any color, thinly sliced
  • 1 onion, thinly sliced
  • 1 package sliced mushrooms
  • Slices of Provolone cheese
  • 1 lb Steak-umm or ground beef
  • Garlic powder, to taste
  • Onion powder, to taste
  • Salt and pepper, to taste
  • Worcestershire sauce, for deglazing
  • 1/4 cup beef stock


  1. Preheat your sauté pan over medium-high heat. Add the ground beef, seasoning it with garlic powder, onion powder, and salt/pepper to taste. Cook until the beef is fully browned. Then remove the beef, keeping the fat in the pan.
  2. Using the same pan, sauté the thinly sliced peppers and onions until they become soft and start to caramelize. Remove them from the pan and set aside.
  3. Add the full package of sliced mushrooms to the pan. Sauté them over high heat, adding more oil if needed, until they are browned and fragrant.
  4. Deglaze the pan with Worcestershire sauce and beef stock. Allow the mushrooms to simmer and absorb all the liquid, approximately 3-4 minutes.
  5. In the meantime, bring a pot of water to a boil. Parboil the pierogies for 2 minutes, then drain.
  6. Transfer the pierogies to the pan, allowing them to crisp up on one side.
  7. Flip the pierogies, and immediately top with the sautéed beef, peppers, onions, and mushrooms. Cover with slices of Provolone cheese.
  8. Place the pan under the broiler until the cheese is melted and slightly browned.
  9. Top with optional chopped pepperoncini and/or steak sauce or sour cream
  10. Serve hot and enjoy your fusion of Philly cheesesteak flavors with classic pierogies!


  • Author: Lucas Krammes
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