Philly Cheesesteak Pierogi

S1 E29 | Todd Glass | Dinner Party Tips with Todd Glass | Something's Burning

For the first time ever, a single guest carries the show — and Todd Glass can certainly handle it. Bert's got Tasty Kakes and pierogi for him; Todd's got plenty of party tips. The main event: Philly cheesesteak pierogi, pillowy sour cream dough stuffed with thin-sliced steak, onions, and provolone, finished with Cheez Whiz.

Pierogi Dough

Ingredients

  • 2¼ cups all-purpose flour
  • 1 tsp kosher salt
  • 1 large egg, beaten
  • 1 cup sour cream
  • 4 tbsp unsalted butter, softened (plus 2 tbsp for the skillet)

Steps

  1. Whisk the flour and kosher salt.
  2. Add the egg, sour cream, and 4 tbsp butter, stirring until combined.
  3. Roll out the dough and cut into 3" circular pieces.

Cheesesteak Filling & Assembly

Ingredients

  • 1 large yellow onion
  • 3 tbsp oil
  • 10 oz thinly sliced steak
  • Freshly ground pepper
  • 1½ cups shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • Parsley
  • Cheez Whiz
  • 2 tbsp butter (for sautéing)

Steps

  1. Thinly slice the onion and heat in a skillet with salt and pepper. Roughly chop half of the onion and set the other half aside.
  2. Add the oil to the pan and cook the steak in batches, 1 minute each.
  3. Once cooked, roughly chop the steak and add to the chopped onions, tossing in the shredded cheese.
  4. Place 2 tsp of filling into the center of each dough round. Using a wet finger, fold into semi-circles and press with a fork to seal.
  5. Heat 1 tbsp oil and 2 tbsp butter in a skillet and sauté the pierogi.
  6. Heat the Cheez Whiz in the microwave while reheating the remaining half of the onions in the pan. Serve both on top of the pierogi, garnished with parsley.

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