- 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.
Reviews forPinwheel Steak Potpie
"So easy to make. I would probably try it with some fresh veggies next time. Yes, it would take more time to cut everything up but I think it would be a better variety of veggies than what is offered in the frozen bags."
"This was really good as is, though the steak I used was very juicy so I probably shouldn't have added the extra water. Otherwise the flavor was good and the arrangement of the crescent rolls on the top was a nice, fancy-looking touch."
"My family makes something similar to this - but veggies in the pie - no way. We use fresh uncooked meat, fresh cubed potatoes and fresh chopped red or yellow onions along with 2 tablespoons Worcestershire Sauce and 1 tablespoon pepper and 1/4 of butter dotted over the top but under the crust, and 1- 2 cups of water to make the au ju juice and of course a top and bottom crust. It takes about 3 hours to bake at 350F. We just call it Meat pie. The only thing you need to be careful of is once dinner is over - the left over pie stays on the counter. DO NOT REFRIGERATE!!! until the next morning. If you do before the next morning - a chemical reaction will take place and the pie will turn so sour - you can just throw the left overs out right then and there."
"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."
"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!"
"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!"
"Very easy to make, though next time I'll add mushrooms. We'll definitely be making 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!"