Craving a comforting, flavorful meal that's surprisingly easy to make? Look no further than this Pepper Steak Pie! This recipe combines the savory goodness of classic pepper steak with the convenience of a flaky pie crust, creating a delicious and satisfying dish perfect for a quick weeknight dinner or a special occasion. It's a fantastic example of homemade cooking that's both impressive and surprisingly simple. Get ready to impress your family and friends with this flavorful and easy recipe!
Ingredients:
For the Pepper Steak Filling:
- 1 lb lean beef sirloin, thinly sliced
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp cornstarch
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup beef broth
For the Crust:
- 1 box (14.1 oz) refrigerated pie crusts (2 crusts)
Instructions:
Preparing the Pepper Steak Filling:
- Sauté the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the onions and bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the beef: Add the thinly sliced beef to the skillet and cook, stirring occasionally, until browned. Don't overcrowd the pan; work in batches if necessary for even browning.
- Simmer the sauce: In a small bowl, whisk together the soy sauce, Worcestershire sauce, cornstarch, black pepper, and red pepper flakes (if using). Pour the mixture into the skillet with the beef and vegetables. Stir in the beef broth. Bring to a simmer, reduce heat, and cook for 5-7 minutes, or until the sauce has thickened.
Assembling and Baking the Pie:
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the pie crust: Unroll one pie crust and place it in a 9-inch pie plate. Trim any excess crust.
- Add the filling: Pour the pepper steak filling into the pie crust.
- Top with the crust: Unroll the second pie crust and place it over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool and serve: Let the pie cool for at least 10 minutes before slicing and serving.
Cooking Tips for the Best Pepper Steak Pie:
- For extra flavor, marinate the beef in a mixture of soy sauce, Worcestershire sauce, and garlic for at least 30 minutes before cooking.
- Don't overcook the beef; it should be tender and juicy.
- If you prefer a richer flavor, use a combination of beef broth and red wine in the sauce.
- Feel free to add other vegetables to the filling, such as mushrooms, carrots, or zucchini.
Variations:
- Spicy Pepper Steak Pie: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for a spicier kick.
- Cheesy Pepper Steak Pie: Sprinkle shredded cheddar cheese over the filling before adding the top crust.
- Herb-infused Pepper Steak Pie: Add fresh herbs such as thyme, rosemary, or parsley to the filling for an extra layer of flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 20-25g
This Pepper Steak Pie is a delicious and satisfying meal that's perfect for any occasion. It's a great way to use up leftover cooked beef, making it a budget-friendly option as well. Enjoy!