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Pinwheel Steak Potpie Recipe

Pinwheel Steak Potpie Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Bake, uncovered, 16-18 minutes or until golden brown. Yield: 6 servings.

Nutritional Facts

B> 1 piece equals 365 calories, 18 g fat (6 g saturated fat), 67 mg cholesterol, 716 mg sodium, 29 g carbohydrate, 1 g fiber, 22 g protein.

Reviews for Pinwheel Steak Potpie

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Reviewed Oct. 25, 2015

"I fixed this today for company and it was really good. I did make my gravy from a mix and sauteed mushrooms and added those to the gravy. We don't care much for frozen vegetables so I subed with a can of mixed vegetables. It is a definite keeper as it was so good and had no complaints."

Reviewed Oct. 9, 2015

"I loved this recipe as did my family. This was an easy comfort food to make after work. The top sirloin turned out so tender and the butcher at my grocery store was kind enough to cut the meat up for me making this super easy to throw together. I doubled the recipe to make two pies. I used regular pie pre-made pie crust, 1 jar of hienz beef gravy, and 1 envelope of onion gravy ( just throw it over the beef and add the water). I doubled the bake time because of the pilsbury pie crust. I couldn't find stew veggies, so I just used a veggies mix of peas, carrots, corn and green beans with a few extra frozen peas and crinkle cut carrots I had. I Also added a partial package of hash brown o'brien ( it's frozen potato with onion and peppers) and can of mushrooms. Yummy!"

Reviewed Oct. 7, 2015

"we don't eat much red meat - so I used ground turkey and ground beef mixed together and stirfyed it - and then done the rest of the recipe as follows - I used a piecrust instead of the crescents - I took it to a potluck and I was asked for the recipe - I told them "it was from granny Toh and I left it at that - there was no leftovers!"

Reviewed Apr. 1, 2015

"Very easy to make, though next time I'll add mushrooms. We'll definitely be making this again!"

Reviewed Mar. 11, 2014

"Very quick and easy. We will make this again."

Reviewed Jan. 7, 2014

"I used Pioneer no fat gravy mix instead of the jar of gravy because the taste is much better and no fat! I also used a bag of mixed veggies in the freezer and the low fat cresent rolls. This came out fantastic, hubby asked this morning if there was some left and planned on having for lunch. He wanted to know wwhen he was having this again!"

Reviewed Dec. 30, 2011

"The filling was excellent! Next time I will use a pie crust instead of the cresent rolls because rolls made crust a little sweeter than pie crust."

Reviewed Sep. 21, 2011

"I've made it twice now. Love the ease of making it. It's definitely nice to look at too. I took a picture of my results and shared on FB and everyone wanted the recipe."

Reviewed Mar. 13, 2010

"We do not sell jars of gravy here in Canada so I had to use a can which was not quite enough so made a little bit more from the drippings from browning the steak. We enjoyed it but thought maybe next time to add some potatoes and even sliced mushrooms to it. Very pretty to serve though."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.