NECM KITCHEN CHEESESTEAK POT PIE
Bottom sirloin seasoned with chili powder, salt, pepper, onion powder, fresh garlic, hard seared and mixed with caramelized onions, red bell peppers, green bell peppers, orange bell peppers, sliced button mushrooms in a rich reduced beef stock with fresh herbs and thickened with dark roux. Finished with a combination of Cabot American and mild cheddar cheeses inside of pie crust and topped with puff pastry dough.
Defrost completely before cooking. Preheat oven to 350. Poke a few holes in top with fork to allow airflow. For that extra mile, brush with egg wash and sprinkle kosher salt on top. Bake for 30-35 minutes until crust is brown and flaky.
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