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Recipe: Philly Cheesesteak Pierogis

INGREDIENTS: 2 1/4 cups all-purpose flour, plus extra for dusting 1 teaspoon kosher salt, plus more as needed 1 large egg, beaten 1 cup sour cream, plus more for serving 6 tablespoons unsalted butter, softened, divided 1 large yellow onion, thinly sliced 3 tablespoons canola or vegetable oil, divided, plus more as needed 10 ounces thinly sliced steak, such as ribeye or top round (see note) Freshly ground black pepper 1 1/2 cups shredded provolone cheese 1 cup shredded low-moisture mozzarella cheese Chopped flat-leaf parsley, to garnish EQUIPMENT: 2 Large mixing bowls Whisk Skillet Pot Spider Small bowl for cheese whiz Cup of water Philly Cheesesteak Pierogis MAKE THE PIEROGI DOUGH: Whisk together: 2 1/4 cups all-purpose flour, plus extra for dusting 1 teaspoon kosher salt, plus more as needed Add: 1 EGG 1 cup SOUR CREAM 4 tablespoons SOFTENED BUTTER. Stir until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and refrigerate. MAKE THE PIEROGI FILLING: THINLY SLICE 1 ONION Heat OIL in a skillet over medium heat until shimmering. Add ONION and season with SALT and PEPPER. Cook about 30 min until golden brown. Roughly chop half the onion and transfer to a large bowl; set the other half of onions aside. COOK THE MEAT– Add oil to the skillet and increase heat to high. Season STEAK with salt and pepper and, working in batches, saute, stirring, until just cooked through, about 1 minute per batch; add more oil to pan if needed. Remove meat from heat and roughly chop. Add chopped steak to the chopped onions and toss in both shredded cheeses. Mix to evenly distribute and set aside to cool. ROLL OUT AND FORM THE PIEROGIS: Turn dough out onto lightly floured work surface. Roll the dough into a sheet about 1/16 inch thick. Using a 3-inch circular cookie cutter to cut the dough into circles. Roll the excess dough into a new dough ball and wrap with plastic wrap; let rest for 5 minutes, then roll out and repeat. Place two teaspoons of filling in the center of each dough round. Use a wet finger to moisten the edge of each round with water, then fold into a semi-circle around the filling. Gently pinch edge together to seal, then press with tines of fork to make pleated edge. Boil until they float to the top and are cooked through, about 3 minutes. Remove with a slotted spoon and let drain in a colander. Repeat until all of the pierogi have been boiled. Heat 1 tablespoon oil and 2 tablespoons butter in a skillet over medium heat until butter is melted. Working in batches, saute pierogi until crisp and browned on each side, about 6 minutes per batch. WARM THE CHEESE WHIZ Heat it in the microwave. Add the reserved onions to the pierogi pan to heat through. Serve onions on top of the pierogis.

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