- 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Pinwheel Steak Potpie
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"Very easy to make, though next time I'll add mushrooms. We'll definitely be making this again!"
"Very quick and easy. We will make this again."
"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!"
"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."
"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."