PHILLY CHEESESTEAK POT PIE RECIPE - DINNER, THEN DESSERT

Philly Cheesesteak Pot Pie Recipe - Dinner, then Dessert image

Provided by @MakeItYours

Number Of Ingredients 14

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2 pie crusts (, 9 inch unbaked)
2 pounds ribeye meat (, thinly sliced and chopped)
1/3 cup butter
1 green bell pepper (, chopped)
1 yellow onion (, chopped)
8 ounces mushrooms (, chopped)
1/3 cup flour
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 cup milk
2 cups beef broth
8 ounces Velveeta (, or cheez whiz)
1 large egg
2 tablespoons water

Steps:

Preheat oven to 375 degrees and add the first pie crust to your pie pan.
In a large skillet on medium-high heat, add the beef and cook until just cooked through then remove from the pan, about 3-4 minutes.
Add the butter, green bell pepper, onions, and mushrooms and cook on medium heat for 4-5 minutes until the onions are translucent.
Add in the flour and whisk well for1 minute.
Season with salt and pepper before adding in the milk, broth, and Velveeta cheese slowly while mixing very well keeping the mixture smooth, simmering until thickened (about 6-8 minutes).
Add the beef back to the saucepan and mix well with the milk mixture before pouring into the pie dish, and topping with the second pie crust, sealing the edges.
Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.