Cheesesteak Cream Puffs

Cheesesteak Cream Puffs

A while back I made something like this, but I wanted to update the recipe a bit and decided it was worthy of a whole new post. These are technically Gougères – the dough is similar to a cream puff, starting with a pate a choux, but then you add some cheese. The dough puffs up in the oven and creates a nice hollow pocket for a filling. Instead of a sweet cream puff filling, I added a cheesesteak mixture!

Last time I made these, the filling was more steak heavy, basically what you would find in an actual sandwich. This time I was more inspired by cream puffs and used a cream cheese-cheddar mixture with some steak and onions blended in. This way I could pipe it into the bread and give them the visual feel of cream puffs.

The pate a choux dough is first cooked in a pan with the butter and flour, then you remove from heat and add the eggs. Pipe the dough onto the pan and flatten down the peaks.

After they cook and cool, you cut the top off and have this perfect cavity for the filling.

Cream cheese, cheddar, caramelized onions, steak, and a few banana peppers make the filling.

Pipe the filling into the puffs

Pop the tops back on and serve!

So fun! the filling is super creamy but because of the onions and steak it definitely has a strong cheesesteak flavor. the steak being blended up into small pieces gives you a nice meaty texture but not enough that you are sitting there trying to chew through pieces of meat. Gougere recipe from Serious Eats

Cheesesteak Cream Puffs

cream puff gougeres made from pate a choux dough filled with a cream cheese based cheesesteak filling.
Prep Time45 mins
Cook Time30 mins
rest time1 hr
Total Time2 hrs 15 mins
Course: Appetizer
Cuisine: American, French
Keyword: Mash-Up, stuffed
Servings: 20 cream puffs

Ingredients

Gougeres

  • 1 cup milk
  • 6 tablespoons butter
  • 1/2 teaspoon salt
  • 1 cup flour sifted and leveled
  • 4 eggs
  • 1/2 cup grated parmesan
  • black pepper

Filling

  • 2 large yellow onions diced
  • 1 tablespoon butter
  • 1/2 pound shaved ribeye
  • 8 oz cream cheese
  • 4 oz cheddar
  • 5 banana pepper rounds
  • 1 tablespoon banana pepper juice

Instructions

Onions and Steak

  • Melt the butter in a large frying pan over medium high heat. Add the onions and cook, stirring often and adjusting the heat as needed, until deeply brown. About 40 minutes.
  • Remove the onions from the pan and turn up the heat. Add the steak with a little oil and cook to brown on the edges, about 5 minutes. Allow the onions and steak to cool in the fridge.

Gougeres

  • Gougere recipe adapted from serious eats, link above
  • preheat oven to 400
  • Add the milk, butter, and salt to a sauce pan and bring to a simmer. Whisk in the flour then switch to a wooden spoon and beat the dough over medium heat for 3 minutes until it is combined and a sheen coats the surface. If you have a thermometer, you are looking for an internal temp of 175f.preheat oven to 400
  • Remove from heat and continue to stir as it cools. Cool for 5 minutes or until the temp is below 145.
  • Beat in the eggs one at a time, beating until fully combined after each addition.
  • Finally stir in the cheese and some black pepper. Stir until combined. Add to a piping bag.
  • line a baking sheet with parchment and pipe about 20 small gougeres onto the sheet. Lightly oil your finger and flatten the pointy tops. Bake at 400 until puffed up, slightly browning on the bottom, and cooked through, about 20 minutes. after they are done, turn off the oven and crack the door, but leave them in the oven for 30 more minutes, otherwise the change in temp might cause them to flatten.

Filling and finish

  • In the food processor, add in the cream cheese and cheddar. Blend until mostly smooth, scraping the sides a few times to incorporate the cheddar.
  • Add in the cooked onions and steak, as well as the banana peppers and juice. Blend again until the steak is in very small pieces. Add this mixture to a piping bag.
  • Cut off the tops of the gougeres and pipe the filling into them. Add the tops back onto the filling. Serve at room temp.

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