Name: Beef and Cheese Empanadas with Chimichurri Sauce Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 2 h 45 min
Cuisine: Argentinian
Ingredients: 1.5 lbs Ground Beef; 2 medium Yellow Onions, diced; 2 Red Bell Peppers, diced; 1 cup Beef Broth; 1.5 tbsp FYR RED Hot Sauce; 1 tbsp Kosher Salt; 1 tbsp Black Pepper; 1 tbsp Garlic Powder; Empanada Dough Ball for 12-16 Discs; 2 cups Jack Cheese, shredded; 1 cup Green Onions, sliced; 1 qt Frying Oil; Chimichurri Sauce for serving

Jump to Recipe· 4.3 from 65 reviews

“`html

If you’ve been searching for a show-stopping appetizer that brings bold flavors and irresistible textures together, look no further than this Beef and Cheese Empanadas with Chimichurri Sauce Recipe. These golden pockets of joy deliver savory ground beef seasoned to perfection, gooey melted cheese, and a crispy, flaky dough that’s downright addictive. Paired with a vibrant and tangy chimichurri sauce, this dish captures the heart of Argentinian cuisine and promises to be a crowd-pleaser at any gathering or family dinner.

Ingredients You’ll Need

The image shows five bowls arranged on a wooden surface with a white marbled texture beneath. In the front center, there is a white bowl filled with shredded white cheese. To the left, a white bowl contains chopped white onions, while to the right, another white bowl holds diced red bell peppers. A small clear bowl with chopped green onions sits in the front right corner. Behind the bowls, there are two bottles: one is a bottle of red hot sauce, and the other is a spice container labeled

Getting the ingredients right is half the fun and key to the success of this recipe. Each ingredient plays its part beautifully, whether it’s the juicy ground beef bringing hearty richness or the fresh vegetables adding color and sweetness to the filling. The dough is your canvas, while chimichurri brightens the whole experience with its fresh herbaceous punch.

1.5 lbs Ground Beef: The star protein that provides a juicy, flavorful base for the filling.
2 medium Yellow Onions, diced: Adds sweetness and a subtle crunch once cooked down.
2 Red Bell Peppers, diced: Brings a pop of vibrant color and a mild fruity flavor.
1 cup Beef Broth: Helps simmer the veggies and infuse depth into the filling.
1.5 tbsp FYR RED Hot Sauce: Packs a gentle heat and smoky flavor to the meat.
1 tbsp Kosher Salt: Essential for seasoning and balancing all flavors.
1 tbsp Black Pepper: Adds a subtle kick and warmth.
1 tbsp Garlic Powder: Provides a mellow garlicky undertone.
Empanada Dough Ball for 12-16 Discs: Your flaky, tender shell ready to embrace the filling.
2 cups Jack Cheese, shredded: Melts beautifully, creating gooey pockets of creamy goodness.
1 cup Green Onions, sliced: Adds freshness and a mild tang to balance richness.
1 qt Frying Oil: For achieving that golden, crispy crust everyone loves.
Chimichurri Sauce: The zesty, herbaceous accompaniment that elevates every bite.

How to Make Beef and Cheese Empanadas with Chimichurri Sauce Recipe

Step 1: Sauté the Vegetables

Begin by heating a cast iron skillet over high heat—around 400 degrees Fahrenheit is perfect to get a great sear. Toss in the diced onions and red bell peppers, and cook them for about 5 to 7 minutes until the onions turn translucent and everything softens slightly. This is where the foundation of flavor starts building with those sweet and aromatic veggies.

Step 2: Simmer with Beef Broth

Next, pour in the beef broth and let the veggies simmer for another 5 to 7 minutes. This simmers the flavors together and adds a subtle moisture that will enhance the meat mixture later. Once ready, take the vegetables out and set them aside—your filling’s nearly ready to come together.

Step 3: Cook the Ground Beef and Season

In the same skillet, add your ground beef along with kosher salt, black pepper, garlic powder, and that exciting FYR RED Hot Sauce. Cook everything until the beef is thoroughly browned and all the excess liquid has evaporated. This step locks in hearty flavor and makes sure your filling isn’t soggy.

Step 4: Combine and Chill the Filling

Return the sautéed onions and peppers to the skillet and stir them into the browned beef. Mix everything thoroughly, then remove from heat. Transfer the filling into a bowl, cover it, and pop it into the fridge for at least 1 to 2 hours. Chilling the filling helps it firm up, making it easier to stuff into the dough discs without any mess—trust me, this patience pays off!

Step 5: Assemble the Empanadas

Once your filling is cooled, it’s time to assemble. Roll out your empanada dough discs and spoon a generous amount of the beef and veggie mixture onto each one. Sprinkle shredded Jack cheese and sliced green onions on top of the filling before folding the dough over and sealing the edges using your fingers or a fork, creating the classic empanada crescent shape. This step is where your artistry shines!

Step 6: Fry to Perfect Golden Crisps

Heat your frying oil in a deep pan until it reaches about 350 degrees Fahrenheit. Carefully place your empanadas in batches, frying each side until golden brown and irresistibly crispy—usually 3 to 4 minutes per side. Remove them with a slotted spoon and lay them on paper towels to drain any excess oil. The crust should be perfectly crunchy, enveloping that warm, cheesy beef filling just right.

How to Serve Beef and Cheese Empanadas with Chimichurri Sauce Recipe

A woman’s hand holds a golden brown, fried empanada with a textured, slightly bubbly crust. The empanada is being dipped into a small white bowl filled with dark green chunky sauce, some sauce dripping off the empanada. In the background, there is a white plate with more empanadas stacked and an outdoor setting blurred behind. The surface under the bowl and plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is where you add those finishing personal touches. Sprinkle freshly chopped parsley or cilantro over the empanadas for a pop of color and extra freshness. A wedge of lime on the side can offer a little zing that complements the chimichurri sauce beautifully, brightening up every bite with a citrus twist.

Side Dishes

Serving these Beef and Cheese Empanadas with Chimichurri Sauce Recipe alongside a crisp green salad or roasted vegetables provides a nice balance to the rich flavors. You might also want to try a simple black bean salad or grilled corn for a more festive, South American-inspired spread. The contrast between fresh sides and the crispy empanadas will leave everyone happily satisfied.

Creative Ways to Present

Turn serving into an experience by placing the empanadas in a rustic wooden board or brightly colored dish. Serve with small bowls of chimichurri sauce for dipping right at the table—inviting everyone to customize their flavor levels. For gatherings, stack the empanadas pyramid-style to make an inviting centerpiece that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover empanadas are just as delightful as freshly fried ones if stored properly. Let them cool completely, then place them in an airtight container in the fridge. They’ll stay good for up to 3 days, maintaining their fantastic flavor and texture.

Freezing

If you want to prepare these Beef and Cheese Empanadas with Chimichurri Sauce Recipe in advance, freezing is an excellent option. Assemble the empanadas but don’t fry yet. Lay them on a parchment-lined tray and freeze until firm, then transfer to a freezer-safe bag. When ready to enjoy, fry them straight from the freezer, adding a couple of minutes to the frying time for perfect crispness.

Reheating

To reheat leftover or frozen empanadas, the oven is your best friend. Preheat to 375 degrees Fahrenheit and bake for 10 to 15 minutes until warmed through and crisp again. This method revives that fresh-fried texture so wonderfully—much better than a microwave and ensures the cheese stays beautifully melty.

FAQs

Can I bake the empanadas instead of frying them?

Absolutely! Baking is a lighter alternative and still yields delicious results. Brush the empanadas with egg wash for a golden finish and bake at 400 degrees Fahrenheit for about 20 to 25 minutes or until golden brown.

What can I substitute for FYR RED Hot Sauce?

If FYR RED Hot Sauce isn’t available, feel free to use your favorite chili sauce or a dash of smoked paprika combined with a pinch of cayenne pepper. This will replicate the smoky heat nicely.

Is it okay to prepare the filling the day before?

Yes! Making the filling a day ahead allows the flavors to mingle beautifully. Just cover and refrigerate it overnight, then assemble and cook the empanadas fresh when you’re ready.

Can I use pre-made empanada dough?

Definitely. Pre-made dough from the store can save time and still produce tasty empanadas. Just make sure it’s thawed properly before assembling so it doesn’t crack while folding.

What type of cheese works best in this recipe?

Jack cheese is perfect for its mild flavor and excellent melting quality, but mozzarella or a mild cheddar can also be great alternatives depending on your taste preferences.

Final Thoughts

I hope this Beef and Cheese Empanadas with Chimichurri Sauce Recipe inspires you to dive into a delicious culinary adventure. It’s one of those dishes that feels like a warm hug on a plate—comforting, vibrant, and utterly satisfying. Whether for a casual weeknight treat or a festive gathering, these empanadas are sure to win hearts and empty plates. Give it a try and see how easily it becomes a cherished favorite in your kitchen!

“`