Recipe of Any-night-of-the-week Wagyu Beef Philly Cheesesteak Hand Pies

Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Quick Wagyu Beef Philly Cheesesteak Hand Pies. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Wagyu Beef Philly Cheesesteak Hand Pies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wagyu Beef Philly Cheesesteak Hand Pies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Wagyu Beef Philly Cheesesteak Hand Pies is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Wagyu Beef Philly Cheesesteak Hand Pies estimated approx 40 minutes.

To begin with this recipe, we have to first prepare a few ingredients. You can have Wagyu Beef Philly Cheesesteak Hand Pies using 19 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Wagyu Beef Philly Cheesesteak Hand Pies:

1. 1 Double 8 Cattle Company Fullblood Wagyu Underblade Steak/Zabuton Steak
2. 5 TBSP Grapeseed Oil (divided)
3. 1 Large Yellow Onion (julienned)
4. 1 Large Poblano Pepper (julienned)
5. 3 Garlic Cloves (minced)
6. 1/4 CUP Water
7. 1 TBSP Worcestershire Sauce
8. 4 OZ Provolone Cheese (grated)
9. Kosher Salt & Freshly Ground Black Pepper (to season)
10. Dough
11. 4 CUP All-purpose Flour
12. 1 TBSP Kosher Salt
13. 1 CUP Cornmeal
14. 2 TBSP Sugar
15. 1/4 TSP Cayenne Pepper
16. 2 CUP Butter (cut into 1/2 inch cubes)
17. 5 OZ Cold Water
18. Egg Wash
19. 2 Eggs (whisked)

Instructions to make to make Wagyu Beef Philly Cheesesteak Hand Pies

1. PREPARING THE DOUGH
   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.
2. 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).
3. PREPARING THE FILLING
   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.
4. 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.
5. 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.
6. PREPARING THE HAND PIES
   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.
7. 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.
8. 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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