1box refrigerated pie crusts, softened as directed on box
Preheat cast-iron skillet and cook steak according to the directions on the package. After grilling, dice meat and set aside.
In the same skillet with leftover drippings, melt the butter over medium flame; add the onion and sauté for about 3 minutes until translucent. Add the mushrooms and toss until all mushrooms are golden brown and caramelized. Add tomatoes and stir for 1 additional minute. Remove from the heat. Add diced meat and set aside.
Preheat oven to 400°F.
Remove 1 pie crust from pouch; unroll on work surface. With a rolling pin, roll out crust until 18 inches in diameter. With 4-inch round cookie cutter, cut rounds from pie crust.
Place a small dollop of filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.
Repeat with remaining dough and filling.
Brush each empanadas with beaten egg.
Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven, until golden brown.
Serve these with a fall ensalada and dinner is on the table in less than 45 minutes.