Pinwheel Steak Potpie

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Pinwheel Steak Potpie

Pinwheel Steak Potpie

Pinwheel Steak Potpie


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.

1 thought on “Pinwheel Steak Potpie”

  1. Made this pinwheel pot pie and everyone loved it. Very easy to make. The only change I made was I use fresh potatoes, carrots, onions, and celery vice the frozen stew vegetables and I par-cooked them before putting them in the skillet. I also added corn and peas. This is a great recipe for when we go camping.


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