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- 1 lb beef steak (sirloin or tenderloin) - 2 cups cremini mushrooms - 1 large onion - 1 cup Gruyère cheese

Steak Mushroom Onion and Gruyere Pie

Indulge in the rich flavors of this Savory Steak Mushroom Onion and Gruyere Pie that's sure to please every palate! Experience tender beef, earthy mushrooms, sweet onions, and creamy Gruyère enveloped in a flaky golden crust. This comforting recipe is perfect for cozy dinners or gatherings. Dive into the detailed steps to craft this delicious dish, and get ready to impress your family and friends. Click to explore the full recipe!
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Ingredients
  

1 lb (450g) beef steak (sirloin or tenderloin), diced into small cubes

2 cups cremini mushrooms, sliced

1 large onion, thinly sliced

1 cup Gruyère cheese, grated

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon fresh thyme, chopped

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 sheet puff pastry (thawed if frozen)

1 egg, beaten (for egg wash)

Instructions
 

Prepare the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced steak, seasoning with salt, pepper, garlic powder, and onion powder. Sear the beef for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.

    Sauté the Vegetables: In the same skillet, add the remaining olive oil and butter. Add the sliced onions and mushrooms, cooking them until they're caramelized (about 8-10 minutes). Stir in the Worcestershire sauce and thyme during the last 2 minutes of cooking. Season with additional salt and pepper to taste.

      Combine Mixtures: Return the seared steak to the skillet, mixing it with the mushrooms and onions. Cook for another 2 minutes to let the flavors meld, then remove from heat and let it cool slightly.

        Assemble the Pie: Preheat the oven to 400°F (200°C). On a floured surface, roll out the puff pastry to fit your pie dish. Line the bottom of the dish with half of the pastry, leaving some overhang.

          Add Fillings: Evenly distribute the steak and mushroom mixture over the pastry base. Sprinkle the grated Gruyère cheese over the top.

            Top and Seal the Pie: Cover with the remaining pastry, pressing the edges to seal tightly. Cut small slits on the top of the pie for steam to escape. Brush the surface with the beaten egg for a golden finish.

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

                Cool & Serve: Allow the pie to cool for about 10 minutes before slicing.

                  Prep Time, Total Time, Servings: 30 mins | 1 hr | Serves 6

                    - Presentation Tips: Serve warm, garnished with fresh thyme sprigs, alongside a simple green salad or roasted vegetables for a well-rounded meal.