Steak and Cheese Pierogies pairs tender juicy steak with pillowy cheese pierogies for a quick and easy, family-friendly weeknight meal. This easy dinner is ready start to finish in just 30-minutes.
My daughter loves pierogies so anything I can do to make some meals that include these little heavenly pillows of cheesy potatoes and she’s more than happy to eat dinner.
My husband and I always enjoy a quick saute of fresh vegetables with steak and today we’ve paired this with the classic bell peppers and onions. We also add mushrooms but you can use any fresh vegetables you prefer.
Steak and Cheese Pierogies
Yield 3-4 Servings
Steak and Cheese Pierogies pairs tender juicy steak with pillowy cheese pierogies for a quick and easy, family-friendly weeknight meal.
- 1 16-ounce package frozen potato-cheese pierogi
- 1 1/4 to 1 1/2 pounds flank steak, flat iron steak, or hanger steak
For the Pierogi garnish:
- 1/3 cup sour cream
- 1 tablespoon chopped fresh chives
For the Steak Rub: [See Note ]
- 1/2 to 3/4 tbsp kosher salt (use less for table salt)
- 1 1/4 tsp ground black pepper
- 1 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground coriander
- 1/4 tsp turmeric
- 1/4 tsp ground cayenne or hot pepper powder
For the Vegetables:
- 2 bell peppers, sliced (any color)
- 1 large sweet onion, sliced
- 1 tablespoon unsalted butter
- salt and pepper, to taste
- Heat a skillet over high heat and coat the pan with 1 tablespoon of oil. Meanwhile, bring a pot of water to a boil.
- Season steaks with rub mixture on both sides and set aside while the pan heats.
- Combine the sour cream and chives in another small bowl and season with salt and pepper; refrigerate until ready to use.
- Transfer the steak to the hot pan turning down the heat to medium-high and cook 5 minutes; turn the steaks and cook another 5 minutes. Test the meat for your desired doneness and then transfer to a cutting board and allow to rest for 10 minutes.
- Add the pierogis to the boiling water and cook as directed - about 5-7 minutes. Once heated through, drain the pierogi in the colander. Return the pierogi and spinach to the pot and stir in the butter; season with salt and pepper.
- While the steaks rest and the pierogies are cooking, saute the vegetables. I use the same pan I cooked the steaks. Add the butter and the vegetables and season vegetables with salt and pepper to taste. Cook to your desired firmness. I like mine to have some firmness to them, you may prefer them more well done.
- After the steak has rested to redistribute the juices, slice the steak against the grain; divide among the plates with the pierogi and sauteed vegetables.
- Top the pierogi with the sour cream and chive sauce.
Courses Entree, Dinner, Main Meal