Categories: Sandwiches

Ingredients

• 1 tsp olive oil
• 1/2 lb. ground chuck
• 1/2 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 1 1/2 tsp Montreal steak seasoning
• 1 tbsp. all-purpose flour
• 3/4 cup shredded provolone
• 1 package refrigerated piecrusts, room temp
• 1 large egg
• 1 tsp water
• 1/4 tsp black pepper
• Garnish: chopped fresh parsley

Directions

1. Preheat oven to 425. Line a large baking sheet with parchment paper.

2. In a large saucepan, heat oil over medium-high heat. Add beef, onion, bell pepper, and steak seasoning; cook, stirring occasionally, until beef is browned and crumbly, about 5 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Remove from heat; stir in cheese.

3. Unroll piecrusts on a lightly floured surface. Place half of beef mixture in center of each crust. Fold dough over filling, pressing out any excess air. Crimp edges with a floured fork to seal. Place pies 2 inches apart on prepared pan.

4. In a small bowl, whisk together egg and 1 tsp water; brush onto pies. Sprinkle pepper onto pies; cut a small vent in top of each pie.

5. Bake until golden brown, 15-18 minutes. Let cool on pan on a wire rack for 15 minutes before serving. Garnish with parsley.

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