Leftover Steak Pot Pie

5 from 2 votes

Cast iron or double crust leftover steak pot pie is a high protein dinner. Use fresh or is the best leftover steak recipe with vegetables together.

Prep Time15

Cook Time30

Course: Entree

Cuisine: American

Keyword: beef, pot pie, steak

Servings:

Author: Justine

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.