Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Deglaze the pan with Worcestershire sauce and beef stock. Allow the mushrooms to simmer and absorb all the liquid, approximately 3-4 minutes.
- In the meantime, bring a pot of water to a boil. Parboil the pierogies for 2 minutes, then drain.
- Transfer the pierogies to the pan, allowing them to crisp up on one side.
- Flip the pierogies, and immediately top with the sautéed beef, peppers, onions, and mushrooms. Cover with slices of Provolone cheese.
- Place the pan under the broiler until the cheese is melted and slightly browned.
- Top with optional chopped pepperoncini and/or steak sauce or sour cream
- Serve hot and enjoy your fusion of Philly cheesesteak flavors with classic pierogies!
Notes
