Ingredients with Measurements:
- 1 lb. beef sirloin, thinly sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 2 cups beef broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large skillet, heat olive oil over medium-high heat. Add beef sirloin and cook until browned, about 5 minutes.
3. Add onion, green bell pepper, and garlic to the skillet. Cook until vegetables are tender, about 5 minutes.
4. Add salt, black pepper, thyme, oregano, and red pepper flakes to the skillet. Stir to combine.
5. In a separate bowl, whisk together beef broth, milk, and flour until smooth.
6. Pour the broth mixture into the skillet and bring to a boil. Reduce heat and simmer for 10 minutes, or until the mixture thickens.
7. Stir in provolone and mozzarella cheese until melted and combined.
8. Pour the mixture into a 9-inch pie dish.
9. Roll out the puff pastry on a floured surface. Cut the pastry to fit the top of the pie dish.
10. Place the pastry on top of the pie dish and brush with beaten egg.
11. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories per serving: 450
- Fat: 23g
- Carbohydrates: 28g
- Protein: 33g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or turkey.
- Provolone and mozzarella cheese can be substituted with any cheese of your choice.
Variations:
- Add mushrooms or spinach to the filling for added flavor and nutrition.
- Use a different type of pastry, such as phyllo or pie crust.
Tips and tricks:
- Make sure to thaw the puff pastry before using it.
- Use a sharp knife to cut the pastry to fit the pie dish.
- Let the pie cool for a few minutes before serving.
Storage instructions:
- Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pot pie in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pot pie on a platter with a side salad.
Garnishes:
- Garnish with chopped parsley or green onions.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- If the pastry is not golden brown, brush with more beaten egg and bake for a few more minutes.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- The cheesesteak originated in Philadelphia in the 1930s.
Flavor profiles:
- Savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot out of the oven with a side salad and a glass of red wine.
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Taste: Savory, Cheesy, Creamy, Meaty, Comforting