What to do with some leftover flank steak or even skirt steak? Well I either make sandwiches or this one particular idea came to mind. Make a savory, steak pie. A nice, warm flaky pastry crust with savory beef and vegetable in a herbed gravy make for a delicious meal. Made with leftovers and pantry items, it’s quick and easy.
Ingredients
- 2 cups chopped leftover flank steak
- 1 can condensed Golden Mushroom soup
- 1/4 cup dry white wine optional
- 1 cup frozen peas
- 2 chopped carrots cooked
- 1 can sliced potatoes
- 1 tsp dried rosemary
- 1 garlic clove crushed and chopped
- Puff pastry or Pie Crust thawed - top and bottom
- salt and pepper to taste
Instructions
- Preheat over to 425°.
- In a pie pan, or stone, lightly sprayed with Pam, place one layer of the pie crust in the bottom. Prick holes with a fork to prevent it from bubbling up. Cook for 10 minutes, remove from oven and set aside.
- In a mixing bowl add all of the other ingredients and mix thoroughly. Pour into pie shell and top with remaining pie crust. Tuck in the edges to seal and with a fork prick holes to vent the steam.
- Bake for 20 minutes and serve with a mixed green salad.
Nutrition
Calories: 290kcal | Carbohydrates: 24g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 224mg | Potassium: 562mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3580IU | Vitamin C: 15.1mg | Calcium: 47mg | Iron: 3.5mg
Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!
Oh my! This looks like a great dinner option!
Always a great dinner option!