Cheesesteak pastelillos recipe

Looking for something new to change up your dinners? These nutrient-packed pastelillos will wow your friends and family. Plus, we’ve got substitution ideas if you want to make the recipe vegan.

Servings: 6



  • 1½ cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon salt
  • ½ stick of coconut oil, chilled in the freezer and cut into small cubes
  • 1 egg (Substitute: 1 tablespoon flaxseed meal and 3 tablespoons of water, let sit 10 minutes before use)
  • ¼ cup ice water


  • 1 pound grass-fed shaved beef, chicken, turkey, or vegetarian protein
  • Salt and pepper to taste
  • 2 teaspoons garlic powder
  • 1 small package cremini mushrooms, sliced
  • 1 medium yellow onion, medium dice
  • 3 red bell peppers, medium dice
  • ¼ pound American, provolone, or vegan cheese, cut into cubes


  1. Start by making the dough. Combine flour, salt, and coconut oil in a large mixing bowl. In a separate bowl, whisk the egg and water together. Then add egg mix to the flour mix using a pastry cutter, fork, or food processor to combine until crumbly.
  2. Next, lay out plastic wrap and put dough mix on top. Form dough into a ball, using the plastic wrap to form the ball. Chill the dough for 30 minutes.
  3. While the dough is chilling, start the filling by heating a pan and adding olive oil. Then add the meat and season with salt, pepper, garlic powder. Once the meat is cooked set aside in a bowl and heat the pan again.
  4. Add the mushrooms and onions to the pan and season with salt and pepper. Sauté for about 3 minutes and then add the peppers. Sauté until al dente and onions are translucent.
  5. Combine the veggies with the meat, and chill in the fridge.
  6. To assemble your pastelillos, start by sprinkling flour into a clean surface. Take a piece of the dough and form a ball, then roll the dough with a rolling pin as thin as possible. Place a 4-inch plate or bowl onto the dough and cut out circles by running a knife along the edges of the bowl. Set excess dough to the side and form back into a ball to roll out again until all the dough has been used.
  7. Next, take a 1/4 ounce of cheese and place it just below halfway on the dough circle. Add 2 tablespoons of filling mix on top of the cheese. Brush the edges with egg wash (or use soy or almond milk) and fold in half. Use a fork to seal the disc together.
  8. Place on a sheet tray and continue making the rest of the pastelillos. Brush egg wash (or soy or almond milk) on top of all of the pastelillos and then cook in an oven at 350 degrees for 25 minutes.

Nutrition facts

530 calories; 53 g carbohydrates; 6 g fiber; 27 g protein; 25 g fat

Customize this recipe for your goals

  • Destress: For a powerful punch of probiotics to support immune function and help control inflammation, make a dip for the pastelillos with half a cup of finely chopped kimchi with 1 cup of Greek yogurt.
  • Stay active: Substitute half a cup of wheat bran for half a cup of all-purpose flour. Wheat bran is a phenomenal source of magnesium, which helps to move blood sugar into muscles and dispose of lactate (a substance that builds in muscles during exercise and causes fatigue).
  • Maximize performance: Make a marinara dipping sauce to increase your vitamin C intake, which bolsters your immune system, increases muscle endurance, helps metabolize protein, and is required in the biosynthesis of collagen, L-carnitine, and certain neurotransmitters.

Looking for more healthy meal ideas? Check out our list of 12 simple meals you can make from kitchen staples.

About the Author

Michael Ferguson

Michael Ferguson, DTR, is the director of culinary operations at EXOS. He develops and oversees nutritional customization, kitchen / restaurant design, contract review, recipe development, and daily operations.

More Content by Michael Ferguson
Previous Article
Bacon and egg performance breakfast recipe
Bacon and egg performance breakfast recipe

Next Article
Pineapple mango shake recipe
Pineapple mango shake recipe


Contact Us