Philly-Style Pierogy Cheesesteak

Philly-Style Pierogy Cheesesteak


  • 1 bag Mini Classic Cheddar or your favorite variety of Mrs. T's® Mini Pierogies
  • 2 tablespoons vegetable oil, divided
  • 3 sliced bell peppers (about 8 ounces)
  • 2 large sliced onions (about 10 ounces)
  • 1 teaspoon salt, divided
  • 1 pound boneless sirloin or flank steak, sliced
  • ½ teaspoon ground black pepper
  • 1 pound shredded cheddar or American cheese
  • 9 hoagie rolls, split and toasted


  1. Boil pierogies for 3 to 5 minutes, as directed on package; drain and place pierogies in a large bowl.
  2. Over medium-high heat in a 12-inch skillet, heat 1 tablespoon of oil. Add peppers, onions and ½ teaspoon of salt; cook until tender-crisp, about 5 to 7 minutes.
  3. Add vegetables to the bowl with the pierogies and toss gently to combine.
  4. Heat the remaining tablespoon of oil in the same skillet and add the steak, ½ teaspoon of salt and pepper. Cook and stir until lightly browned.
  5. Return pierogies and vegetables to skillet; toss with the steak.
  6. Sprinkle with cheese. Cover the skillet and remove from heat; let stand until cheese begins to melt, about 3 to 5 minutes. Spoon some pierogy mixture into each roll; serve.
Mini Size Pierogy Mini Size Pierogy
Product Used In This Recipe


Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!