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Philly Stuffed Pies

Philly Stuffed Pies
Philly Stuffed Pies
4.5 / 5  (2 votes, 0 reviews )

This Philly Stuffed Pie recipe is packed with classic flavor. Bake them on game day for a unique party pleaser as easy as pie.

Prep Time: 15 min (not including thaw time)
Bake Time: 20-25 min
Servings: 6
Skills: Intermediate


  1. 6 Rhodes Texas White or Wheat Rolls or 12 Rhodes Yeast Dinner Rolls, thawed to room temperature
    1 pound package pre-cooked Beef Roast Au Jus
    1 tablespoon butter
    1 medium size yellow onion, sliced thin
    1 medium size green pepper, chopped
    8 ounces fresh sliced mushrooms
    6 ounces sliced provolone cheese
    grated fresh Parmesan cheese


Flatten 1 Texas roll or 2 dinner rolls combined into a 6-7-inch circle.

Heat roast beef following instructions on package. Remove from au jus and set aside.

Melt butter in skillet. Add onion, green pepper and mushrooms and cook until tender. Shred roast beef and divide evenly between the 6 dough circles. Top with equally divided onion mixture and provolone cheese.

Fold roll in half over filling, like a turnover. Press and seal edges together with a fork. Brush the top of each stuffed pie with a little water and sprinkle with shredded Parmesan cheese.

Place on a sprayed baking sheet and bake at 350°F 20-25 minutes. If desired serve au jus as a dip with pies.

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