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Pinwheel Steak Potpie

 Pinwheel Steak Potpie
On cool nights, nothing hits the spot like a steaming homemade potpie—especially ones you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York
6 ServingsPrep: 25 min. Bake: 20 min.


  • 2 tablespoons butter
  • 1-1/4 pounds beef top sirloin steak, cut into 1/2-inch cubes
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) frozen vegetables for stew
  • 2 tablespoons water
  • 1/2 teaspoon dried thyme
  • 1 jar (12 ounces) mushroom or beef gravy
  • 1 tube (8 ounces) refrigerated crescent rolls


  • Preheat oven to 375°. In a 10-in. ovenproof skillet, heat butter
  • over medium-high heat. Brown beef in batches; remove from pan.
  • Sprinkle with pepper; keep warm.
  • In same skillet, combine vegetables, water and thyme; stir in gravy.
  • Bring to a boil. Reduce heat; simmer, uncovered, until vegetables
  • are thawed. Stir in beef; remove from heat.
  • Unroll crescent dough and separate into eight triangles. Starting
  • from the wide end of each triangle, roll up a third of the length
  • and place over beef mixture with pointed ends toward the center.
  • Bake, uncovered, 16-18 minutes or until golden brown. Yield: 6
  • servings.
Nutritional Facts:B> 1 piece equals 365 calories,

2 of 2

Pinwheel Steak Potpie (continued)

Nutritional Facts: 18 g fat (6 g saturated fat), 67 mg cholesterol, 716 mg sodium, 29 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.