In a food processor, pulse flour, salt, pepper, and cheddar cheese until mixed.
Pulse in butter and crisco until just incorporated, careful not to overmix which will result in a tough crust. The mixture should resemble that of small pebbles, adding water so the dough sticks together when you press it in your hands. Pour mixture out onto a cutting board, divide in half and wrap tightly in plastic. Place both shells in the refrigerator for 1 hour or overnight until chilled.
Preheat Oven to 350 degrees.
Roll each pie crust on a floured surface to about a ¼” thick. Press one crust into the bottom of a pie pan and up the sides and fill with steak filling.
Top with remaining crust, trimming excess crust, leaving ½” overhang to crimp edges together either with your fingers or a fork.
Brush pie top with egg wash and slice slits for steam to escape and bake for 25-30 minutes until golden brown.
*Note - Save the scraps! These make great little snacks if you roll em, cut em and season them, baking until golden!