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- 1 lb flank steak, thinly sliced - 1 cup mushrooms, sliced (cremini or button) - 1 large onion, finely chopped - 1 cup Gruyere cheese, shredded

Steak Mushroom Onion and Gruyere Pie

Indulge in the ultimate comfort food with this Savory Steak Mushroom Onion and Gruyere Pie! This delectable dish features tender flank steak, earthy mushrooms, and sweet onions, all smothered in creamy Gruyere cheese, all wrapped in a flaky puff pastry crust. Perfect for gatherings or cozy nights, this pie is as fun to make as it is to eat. Click through to discover the full recipe and impress everyone at your next dinner party!
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Ingredients
  

1 lb (450g) flank steak, thinly sliced

1 cup mushrooms, sliced (cremini or button)

1 large onion, finely chopped

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon fresh thyme, chopped

1 tablespoon Worcestershire sauce

Salt and pepper to taste

1 cup Gruyere cheese, shredded

1 sheet of puff pastry (thawed if frozen)

1 egg (for egg wash)

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Cook the Steak: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced flank steak and sauté for about 3-4 minutes until browned. Remove from the skillet and set aside.

    Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook until they are translucent, about 5 minutes. Add the sliced mushrooms and garlic, cooking for another 4-5 minutes until the mushrooms are tender.

      Combine Ingredients: Return the cooked steak to the skillet with the onion and mushrooms. Stir in the Worcestershire sauce and fresh thyme, and season with salt and pepper to taste. Cook everything together for an additional 2 minutes. Remove from heat and let cool slightly.

        Prepare the Pie: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to fit your pie dish. Transfer the pastry to the dish and trim the edges, leaving some overhang.

          Assemble the Pie: Spread the steak and mushroom mixture evenly over the pastry base. Top with shredded Gruyere cheese. Drape the overhanging pastry over the filling and crimp to seal. Make a few slits in the pastry to allow steam to escape.

            Egg Wash: Beat the egg in a small bowl and brush it over the top crust 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 puffed.

                Serve: Remove the pie from the oven and let it cool for a few minutes. Garnish with fresh parsley before slicing and serving.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6

                    - Presentation Tips: Serve the pie on a rustic wooden board with a side salad for a complete meal. Garnish with additional thyme or parsley for an extra touch of color.