Flank Steak Empanadas Recipe

This is a sponsored post, written by me on behalf of P.F. Changs for Social Spark. All opinions are 100% mine.
Flank Steak Empanadas


You may remember a couple of weeks ago when I posted about the P.F. Changs Goodness of Fall Contest and their Fall Seasonal Menu. Since I like to try and make a new recipe each week whenever possible, I was inspired to take the list of Fall Ingredients and see what I could come up with.

  1. Flank Steak
  2. Butternut Squash- I already have a Butternut Squash Chocolate Cake Recipe
  3. Corn
  4. Brussel Sprouts
  5. Red Quinoa
  6. Kale
  7. Candied Walnuts
  8. Chinese Broccoli
  9. Asian Mushrooms
  10. Green Apples
  11. Daikon Sprouts
  12. Prawns
  13. Fresno Peppers
  14. Scallions

I decided to try my hand at making Flank Steak Empanadas and Green Apple Dumplings.

Empanadas Step By Step

This picture highlights the circles of pie crust, the beef/onion/tomato/mushroom mixture, Post-baked Empanadas (the picture up top shows them better), and for lunch the next day I put the leftover beef mixture in some tortillas & topped it with cheese!

Flank Steak Empanadas Recipe
Prep time
Cook time
Total time
Cuisine: Asian
Serves: 6
  • 1 lb flank steak (might say for Fajitas, etc at the supermarket if it's already sliced!)
  • 1 medium onion diced
  • 1 cup asian mushrooms, diced
  • 1 medium tomato, diced
  • 1 box refrigerated pie crusts, softened
  • 1 egg, beaten
  • 3 tbsp butter
  • Basil & Thyme (feel free to add any other spices you prefer)
  • 1 tbsp Lemon Juice
  • 1 tbsp Lime Juice
  1. Pre-heat oven to 400 degrees
  2. Line baking sheet with parchment paper
  3. In skillet, cook steak over medium heat until cooked through, remove and let it cool, then dice.
  4. Meanwhile, melt butter in same skillet, add onions
  5. Cook onions about 4 minutes until clear, then add mushrooms
  6. Cook onions and mushrooms about 4 minutes until they begin to carmelize
  7. At this point I add my spices (I used Basil, Thyme, Lemon Juice, and Lime Juice)
  8. Add tomatoes and beef back into skillet and cook for another 2-3 minutes.
  9. Remove from heat and place in a bowl for easy access.
  10. Unroll pie crust and spread on your work surface (I used a cutting board)
  11. Roll out pie crust until 18in in diameter, use a 4in cookie cutter to cut circles out.
  12. I re-rolled the dough to continue cutting circles so I didn't have leftover dough.
  13. Spoon dough onto circles, wet ½ the circle, then fold over. The dampness will help create a seal to keep it closed. Use a fork to press along the edges for a good seal. Keep repeating until all of the dough is used.
  14. Place filled circles on the parchment lined baking sheet.
  15. Brush tops with the beaten egg
  16. Bake 15-20 minutes at 400 degrees.
  17. Remove and serve.
  18. *Note, I had extra filling leftover. So, the next day I heated up some tortillas and used the meat mixture to fill them and served that for lunch!

I am considering submitting this or my Green Apple Dumpling in the PF Chang Goodness of Fall Contest. I’d love to get your input. What do you think of this recipe? Would you vote for it? Let me know if you enter so I can vote for you! There is only one submission per person, so I have to decide which to use! The contest ends 11/15, so if you want to enter, do it soon!

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3 thoughts on “Flank Steak Empanadas Recipe

  1. Pingback: Green Apple Dumpling RecipeWhen is Dinner - Because my kids are always asking me Mom, When Is Dinner!

  2. Pingback: P.F. Chang's Goodness of Fall Contest | When is DinnerWhen is Dinner - Because my kids are always asking me Mom, When Is Dinner!

  3. This recipe seems easy enough to make, and I know my husband will enjoy it. He loves Mexican food. I try to be creative in the kitchen, but I need easy-to-follow recipes, like this one.

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