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Heat olive oil in a large skillet or frying pan over medium-high heat.
Add the thinly sliced steak to the pan and cook for 4-5 minutes until browned. Remove the steak and set it aside.
In the same pan, add the chopped onion and minced garlic. Sauté for 2-3 minutes, or until the onion softens.
Stir in the Worcestershire sauce, soy sauce, ground black pepper, thyme, and paprika. Let it cook for 1-2 minutes to combine the flavors.
Sprinkle the flour over the mixture and stir to coat the onions and garlic. Gradually add the beef broth, stirring constantly to avoid lumps. Cook for 3-5 minutes until the gravy thickens.
Return the beef to the pan and stir in the sliced bell peppers and mushrooms (if using). Cook for an additional 3-4 minutes, ensuring everything is well combined. Adjust salt and pepper to taste. Remove from heat and set aside to cool slightly.
Step 2: Assemble the Pie
Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish with butter.
Roll out one of the pie crusts and fit it into the bottom of the pie dish, pressing the edges gently to form a base.
Pour the pepper steak filling into the pie crust, spreading it out evenly.
Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal the pie. Cut a few small slits on top of the pie to allow steam to escape while baking.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Step 3: Serve
Once the pie is done baking, remove it from the oven and let it cool for 5-10 minutes before slicing.
Serve warm with a side of roasted vegetables, mashed potatoes, or a simple green salad.
Serving and Storage Tips
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