Philly cheesesteak pies

Try this twist on an American classic – the cheesesteak filling is normally packed in a sub-style roll, but here it's topped with homemade, crumbly pastry instead 

  • Prep:15 mins
    Cook:2 hrs 40 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 1052
  • fat 58g
  • saturates 27g
  • carbs 92g
  • sugars 8g
  • fibre 7g
  • protein 34g
  • salt 1.5g


  • 3 tbsp sunflower oil
  • 3 onions, finely sliced
  • 500g beef shin or stewing beef, roughly chopped
  • 400ml bottle dark sweet ale
  • 1 beef stock cube
  • 2 green peppers, roughly chopped
  • 2 tbsp pickled jalapeños, chopped
  • 2 tbsp American mustard
  • 100g cheddar, roughly chopped
  • 1 quantity pie pastry (see 'Goes well with' below), or use shop-bought


  1. Heat the oven to 160C/140C fan/gas 3. Heat half of the oil in a flameproof casserole dish, add the onions and cook for 30 mins until soft and golden. Transfer to a bowl and set aside. Put the rest of the oil in the pan, set over a high heat and brown the beef very well all over (you’ll need to do this in batches). Transfer to a plate and wipe the pan clean. Return the beef and onions to the pan with the ale and 200ml water. Bring to a simmer, then crumble in the stock cube and season. Bring to the boil, cover and transfer to the oven for 2 hrs, or until the beef is tender.

  2. Remove from the oven and use a slotted spoon to transfer the beef to a plate. Put the dish on the hob and simmer the onions and stock until reduced, then return the beef to the pan and shred it through the sauce. Stir through the peppers, jalapeños and mustard, season, then leave to cool. Stir in the cheddar, then assemble the pies with the pastry as directed in Tom's pie pastry recipe. Leave to rest for 10 mins before eating.

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