Print Recipe
0 from 0 votes

Flank Steak Pie [Revisited]

This Flank Steak Pie uses left over grilled flank steak, mixed with vegetables in a herbed gravy make and baked in puff pastry until golden brown for a delicious meal.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Dinner, Main
Cuisine: American, Western
Keyword: beef pie recipe, flank steak, meat pie, savory pie recipe, steak pie
Servings: 4 servings
Calories: 1315kcal
Author: Kevin Is Cooking


  • 1 tbsp olive oil
  • 2 cups chopped leftover flank steak
  • 4 tbsp butter separated
  • 1 medium onion
  • 3 garlic cloves crushed and chopped
  • fresh thyme
  • 2 tbsp flour
  • 1 1/2 cups milk
  • 1/2 cup dry white wine optional
  • 1 tsp fresh rosemary chopped
  • 1 cup frozen peas
  • 1 cup baby carrots chopped
  • 2 medium Yellow/Red potatoes
  • 1 cup shredded sharp cheddar
  • freshly ground black pepper
  • 2 sheets Puff pastry
  • 1 egg beaten
  • paprika
  • kosher salt and pepper to taste


  • Preheat to 375┬░. Thaw out 2 sheets of puff pastry dough.
  • In a pie pan, or stone, lightly coat with olive oil. Set aside.
  • Over low heat melt 2 tablespoons of butter. Slice the onion thin, crush and chop the garlic cloves. Pinch off the thyme leaves from 3 sprigs and stir in the caramelizing onion mixture. Cook for about 10 minutes until golden and brown. Set aside.
  • Slice the potatoes in half and slice thin. I place them in a heat proof dish and cover with water. Cook for 7 minutes in a microwave. Set aside.
  • In a medium sauce pan melt the other 2 tablespoons of butter. Add the flour and cook on medium heat for several minutes. Add the milk and whisk to incorporate and smooth.
  • In a mixing bowl add chopped flank, caramelized onions and garlic, b├ęchamel sauce, white wine, chopped rosemary, drained potatoes, cheese, peas, carrots and mix thoroughly. Season with kosher salt and fresh ground black pepper to taste.
  • Flour a board and roll out the puff pastry. Using one of the baking dishes, trace the outside allowing for about a half inch excess. Cut out stars or any shape with extra dough for topping the dish as a garnish.
  • Divide the mixture into two individual serving dishes and top with puff pastry. Tuck in the edges to seal and with a knife cut X marks to vent the steam. Brush the pastry top with a beaten egg. Add the puff pastry stars or shape you cut out and brush with egg wash again. Sprinkle with paprika and bake for 40 minutes.


Calories: 1315kcal | Carbohydrates: 91g | Protein: 49g | Fat: 81g | Saturated Fat: 30g | Cholesterol: 178mg | Sodium: 745mg | Potassium: 1343mg | Fiber: 6g | Sugar: 12g | Vitamin A: 110.7% | Vitamin C: 33% | Calcium: 39.6% | Iron: 39.8%