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- 1 lb (450g) beef steak, diced into bite-sized pieces - 2 tablespoons olive oil - 1 large onion, thinly sliced - 8 oz (225g) mushrooms, sliced - 2 cloves garlic, minced - 1 teaspoon fresh thyme or ½ teaspoon dried thyme - 1 tablespoon Worcestershire sauce - Salt and pepper, to taste - 1 cup (100g) Gruyère cheese, shredded - 1 sheet of puff pastry - 1 egg, beaten (for egg wash)

Steak Mushroom Onion and Gruyere Pie

Elevate your dinner with this savory steak mushroom onion and Gruyère pie recipe that combines juicy steak, earthy mushrooms, and rich cheese in a flaky puff pastry. Perfect for impressing family or friends, this dish is both comforting and delicious. Discover step-by-step instructions, cooking tips, and variations to make it your own. Ready to cook up something fantastic? Click through to explore this mouthwatering recipe!
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Ingredients
  

1 lb (450g) beef steak, diced into bite-sized pieces

2 tablespoons olive oil

1 large onion, thinly sliced

8 oz (225g) mushrooms, sliced

2 cloves garlic, minced

1 teaspoon fresh thyme or ½ teaspoon dried thyme

1 tablespoon Worcestershire sauce

Salt and pepper, to taste

1 cup (100g) Gruyère cheese, shredded

1 sheet of puff pastry

1 egg, beaten (for egg wash)

Instructions
 

Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the diced beef steak and sear until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.

    Sauté Vegetables: In the same skillet, add the sliced onion and cook until softened, about 5 minutes. Then add the sliced mushrooms and minced garlic. Continue to sauté until the mushrooms are golden brown and the moisture has evaporated, about 5-7 minutes.

      Combine Ingredients: Return the seared steak to the skillet. Stir in the fresh thyme, Worcestershire sauce, salt, and pepper. Cook for another 2-3 minutes until everything is combined and heated through. Remove from heat and let the mixture cool slightly.

        Add Cheese: Once the filling has cooled, fold in the shredded Gruyère cheese until evenly distributed.

          Prepare the Pie: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to fit your pie dish. Transfer half of the pastry to the dish, letting it hang over the edges.

            Fill the Pie: Spoon the beef and mushroom mixture into the pastry-lined dish. Fold the overhanging pastry over the filling, then cover with another layer of puff pastry, sealing the edges well. Cut small slits in the top to allow steam to escape.

              Egg Wash: Brush the top of the pie with the beaten egg for a golden finish.

                Bake: Place the pie in the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.

                  Serve: Allow the pie to cool for 5 minutes before slicing.

                    Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings

                      - Presentation Tips: Serve the pie with a side of mixed greens drizzled with balsamic vinaigrette for a fresh contrast to the rich filling.