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Leftover Beef Steak Pot Pie Recipe

Cast iron or double crust steak pot pie is a high protein dinner. Use fresh or is the best leftover steak recipe with vegetables together for dinner tonight. With a creamy gravy and golden brown on the top, every bite is a hearty bite of comfort food.

Beef Pot Pie Recipe

This beef pot pie recipe using leftover roast or t-bone is to die for. A great throw together one pan meal with meat and veggies together in every bite. Use frozen or freshly diced carrots, green beans and peas if you prefer. There are so many variations to this one. (affiliate links present)

Beef Pot Pie Recipe

You can make this three ways as far as the pot pie crust goes. Below we show how to just place one on the top with the filling down below. You just scoop it out with fewer carbs and won’t have to dirty two dishes in the process. You can alternatively lay 1 inside a pie pan, pour the cooked filling inside, with another on the top as well.

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If you wanted to go another direction, you could make the insides as directed below and the breading like our Bisquick Pot Pie. In that you mix together a biscuit-like top, pour it on top and then bake. A different texture but still delish. Try them all I say and decide for yourself!

leftover steak recipe

Leftover Steak Pot Pie Recipe

Ok so I lied, there is another fun way to make this too. With Pillsbury rolls. Take a peek at our Pot Pie Muffins with Biscuits and you will see what I mean. Made in a muffin tin with a lattice top, kids love these because they’re a pick up and enjoy meal.

This beef stew (basically) insides can be made with fresh or leftover chuck roast or some air fryer frozen steak you had the day before!! The only difference is for precooked you just have to warm with the mixed vegetables vs. fresh needs to be browned on the outside.

  • 1 lb. steak cut into bite size pieces
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 tbsp minced garlic
  • 2 c frozen vegetables
  • 1/4 c all purpose flour
  • 2 c beef broth or half red wine could be used
  • 1/2 c milk
  • 1 tsp worcestershire sauce
  • 1-2 refrigerated pie crust or layer of puff pastry could be used
  • Can brush with egg wash to make shiny and crispier on the top

Use a pie pan baking dish if you want two crusts. If as is as directed below, a large cast iron skillet can be used to cook and then throw in the oven and bake.

You really could use any sort of meat with this too. Once you get the hang of it the insides could be like our Chicken Pot Pie Recipe with Cream of Chicken Soup. That one is creamier because of the condensed soup. If you don’t like processed or canned ingredients though, this is the way to go.

Pot Pie with Steak

Easy Beef Pot Pie

Now when it comes to this dish and our Dairy Free Beef Stroganoff I will slice just about any cut I have on hand or is on sale. Preheat the oven to 375°F. In a large skillet or Dutch oven, heat the oil over medium-high heat to start.

  • Add the bite-sized sirloin steak pieces and cook until they are browned on all sides. (just one minute to warm if it is precoked) Remove the steak from the skillet and set it aside.
  • In the same skillet, add diced onions and minced garlic. Sauté them until the onions become translucent and fragrant.
  • Stir in the frozen mixed vegetables and cook them for a few minutes until they are slightly softened. Sprinkle the all-purpose flour over the vegetable mixture and stir to coat everything evenly.
  • Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken for a couple of minutes. Stir in the milk or heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
  • Simmer for another 2-3 minutes until the sauce thickens and becomes creamy. Return the cooked sirloin steak to the skillet and mix it well with the sauce and vegetables.
  • Roll out the pie crust(s) and place it over the filling in the skillet if you just want one, or put 1 on bottom of a pie pan with the filling inside and a 2nd on the top crimped together on the edges. Cut a few small slits on the top crust to allow steam to escape during baking.

Bake the steak pot pie in the preheated oven for 30 – 35 minutes, or until the crust is golden brown and the filling is bubbly. Remove the pie from the oven and let it sit for 10 minutes before scooping out and serving.

Easy Beef Pot Pie

Pot Pie with Steak

How do you save leftover pot pie?

Saving leftover pot pie is a great way to enjoy another delicious meal later on. Allow to cool down to room temperature before storing it. This helps prevent condensation from forming inside the container, which can make the pastry crust soggy. Transfer to an airtight container. Store in the refrigerator and reheat within 3-4 days. Or wrap with aluminum foil and store inside a freezer bag for 2-3 months.

If you have a whole Turkey Pot Pie with Biscuits or beef version that won’t be completely consumed in one meal, consider slicing or portioning it into individual servings. This makes it easier to reheat only what you need.

When you’re ready to enjoy the leftover pot pie, you have a couple of options for reheating. Some take longer than others of course and typically nuking it is the easiest and fastest of them all.

  • Preheat your oven to 350°F (175°C). Remove any plastic wrap or foil from the pot pie and place it in an oven-safe dish. Cover the dish with foil to prevent excessive browning, and heat for about 20-30 minutes or until the filling is hot and the pastry is crispy.
  • If you’re in a hurry, you can reheat individual portions in the microwave. Place a piece of pot pie on a microwave-safe plate, cover it with a microwave-safe lid or microwave-safe paper towel, and heat on medium power in 30-second increments until heated through.

Once reheated, enjoy all over again. Remember that while freezing can extend the shelf life, the texture of the pastry crust may change slightly after freezing and reheating again. Nevertheless, it’s still a convenient way to enjoy a delicious homemade meal even on a busy day.

Leftover Steak Pot Pie Recipe

Leftover Steak Recipe

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Beef Pot Pie Recipe
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5 from 1 vote

Steak Pot Pie

Cast iron or double crust steak pot pie is a high protein dinner. Use fresh or is the best leftover steak recipe with vegetables together.
Course Entree
Cuisine American
Keyword beef, pot pie, steak
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 309kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Preheat the oven to 375°F. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the bite-sized sirloin steak pieces and cook until they are browned on all sides. (just one minute to warm if it is precoked) Remove the steak from the skillet and set it aside.
  • In the same skillet, add diced onions and minced garlic. Sauté them until the onions become translucent and fragrant. Stir in the frozen mixed vegetables and cook them for a few minutes until they are slightly softened. Sprinkle the all-purpose flour over the vegetable mixture and stir to coat everything evenly.
  • Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken for a couple of minutes. Stir in the milk or heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
  • Simmer for another 2-3 minutes until the sauce thickens and becomes creamy. Return the cooked sirloin steak to the skillet and mix it well with the sauce and vegetables.
  • Roll out the pie crust(s) and place it over the filling in the skillet if you just want one, or put 1 on bottom of a pie pan with the filling inside and a 2nd on the top crimped together on the edges. Cut a few small slits on the top crust to allow steam to escape during baking.
  • Bake the steak pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Remove the pie from the oven and let it sit for 10 minutes before scooping out and serving.

Video

Nutrition Facts
Steak Pot Pie
Amount Per Serving (1 oz)
Calories 309 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 36mg12%
Sodium 377mg16%
Potassium 355mg10%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 1g1%
Protein 16g32%
Vitamin A 2345IU47%
Vitamin C 6mg7%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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