Steak Pot Pie

Name: Steak Pot Pie
Prep time: 20 min
Total time: 1 min
Ingredients: 2 tbsp. extra-virgin olive oil, divided; 1 1/2 lb. sirloin steak (about 3 steaks); Kosher salt; Freshly ground black pepper; 1 medium yellow onion, chopped; 2 large carrots, peeled and chopped; 2 celery stalks, chopped; 2 russet potatoes, peeled and diced into 1/2" cubes; 2 cloves garlic, minced; 2 tsp. fresh thyme leaves; 3 tbsp. all-purpose flour; 2 c. low-sodium beef broth; 2 tbsp. heavy cream; 1 tsp. Worcestershire sauce; 1 c. frozen peas; 1 (8-oz.) tube refrigerated Crescent dough; 3 tbsp. melted butter

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Prep Time: 20 minutes

Total: 1 hours, 20 minutes

Servings: 6

Instructions

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Step 1

Preheat oven to 350°. In a large oven-safe skillet over medium heat, heat 1 tablespoon oil. Add steak and sear on both sides, about 3 minutes per side. Season with salt and pepper. Remove from skillet and let rest 5 minutes before cutting into ½” cubes.

Step 2

To skillet, heat remaining tablespoon oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add potatoes and cook 5 minutes mores. Add garlic and thyme and cook until fragrant, 1 minute.

Step 3

Add flour and stir to coat everything evenly. Slowly add broth, heavy cream, and worcestershire. Bring to a boil, then reduce heat and simmer 5 minutes, until slightly thickened. Add steak and peas to pan. Remove from heat.

Step 4

Unroll crescents and arrange in a circle around the outer circle of the skillet, stretching to fit as necessary. Brush with melted butter.

Step 5

Bake until crescents are golden and inside is bubbly, about 25 to 30 minutes.

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