Thinly sliced steak, peppers, onions, and melty provolone in a creamy sauce, baked under a premade pie crust in individual pie crusts — a Philly cheesesteak pot pie, ready in about 30 minutes.
This post is sponsored by Wick's Pies.
If you've got a picky eater at your table, you know the feeling when you finally find the meal — the one they actually get excited about, the one they ask for on repeat. That's exactly what this Philly Cheesesteak Pot Pie has become in our house. My son, who is about as picky as they come, asks for this one by name now, and honestly, it's become one of my favorite dinners to make too, because it's just as easy as it is loved.
It takes everything great about a classic Philly cheesesteak — tender steak, peppers, onions, melty provolone — and turns it into a cozy, creamy pot pie under a flaky golden crust. It comes together in individual pies, which makes it feel a little special without adding extra work, and the whole thing is ready in about 30 minutes.
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Any Pie Crust Works — Here's What We Use
This recipe is easy with any premade pie crust, refrigerated or frozen. We keep Wick's pie crusts on hand most of the time — they're great quality, and since you can order them in bulk, there's always a couple ready to go in our freezer. That's come in handy more than I expected, especially on the nights when my son asks for this dinner and I don't want to make a grocery run just to say yes. For a gluten-free version, use my gluten-free pie crust recipe.
Why This One's a Family Favorite
- Individual pies feel fun for kids without any extra effort
- Familiar cheesesteak flavors (steak, peppers, onions, provolone) in a format that's easy to eat and even easier to love
- Ready in about 30 minutes, so it fits into an actual weeknight
- A flaky, golden crust that makes even a simple dinner feel like something special
Recipe Ingredients
- 1 premade pie crust (frozen or refrigerated, thawed if frozen)
- 1 lb thinly sliced ribeye or sirloin steak (or deli-style shaved steak)
- 1 tbsp. olive oil
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 garlic cloves, minced
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 1 cup beef broth
- ¼ cup heavy cream
- 1 tsp. Worcestershire sauce
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 cup shredded provolone cheese
- 1 large egg, beaten (for egg wash)
Recipe Instructions
- Preheat your oven to 400°F. Unroll 4 frozen or refrigerated premade pie crusts, thawed if frozen on a lightly floured surface (or leave on the parchment paper it comes on) and cut it into rounds slightly larger than the tops of your mini pies. To do so, place a mini pie upsideown over the rolled out dough and using a knife, cut around it so it is the size of the top of the mini pie dish. Keep the crusts cold in the fridge until step 7.
- Cut veggies. Season the steak with a pinch of salt and pepper. Heat the olive oil in a large skillet over high heat and sear the steak in a single layer for 1-2 minutes per side, just until browned. Transfer to a plate.
- In the same skillet, add the bell pepper, onion, and mushrooms. Cook over medium-high heat until softened, about 4-5 minutes. Add the garlic and cook 1 more minute.
- Push the vegetables to one side of the skillet. Add the butter to the empty side and let it melt, then sprinkle the flour over the butter and stir for 1 minute, then mix it through the vegetables.
- Slowly whisk in the beef broth and heavy cream. Add the Worcestershire sauce, salt, and pepper. Simmer until thickened, about 3-4 minutes.
- Return the seared steak and any juices to the skillet, stirring just until warmed through. Remove from heat.
- Divide the filling among the mini pie crusts. Sprinkle provolone over each. Top with a cold pie crust round, pressing the edges to seal against the bottom crust. Cut a small slit in the top of each and brush with the beaten egg.
- Bake at 400°F until deep golden brown, about 15 minutes.
- Let cool for a couple minutes before serving — the filling will be very hot.
A Few Tips
It's not often a picky eater and a busy weeknight schedule agree on the same meal — but this one somehow checks both boxes in our house.
- Deli-shaved steak (often sold labeled for cheesesteaks) saves time since it sears in under 2 minutes.
- Only have a pie dish instead of getting mini pies? Use the full crust over one dish and add about 8-10 extra minutes to the bake time.
- This one reheats well, so it's great for leftovers or meal prepping ahead of a busy week.
If your family loves this one too, I'd love to hear about it in the comments!
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Philly Cheeseteak Pot Pie
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Ingredients
- 4 Wick's Pies frozen or refrigerated mini premade pie crust, thawed if frozen (for gluten-free use a gluten-free pie crust)
- 4 Wicks Pies frozen or refrigerated premade pie crust, thawed if frozen and rolled out flat These are for cutting out the tops of the pie. (for gluten-free use a gluten-free pie crust)
- 1 lb thinly sliced ribeye or sirloin steak or deli-style shaved steak
- 1 tbs olive oil
- 1 green bell pepper thinly sliced
- 8 ounces cremini mushrooms sliced
- 2 garlic cloves
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour I use gluten-free flour
- 1 cup beef broth
- ⅓ cup heavy cream
- 1 tsp. Worcestershire sauce
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 cup shredded provolone cheese or mozzarella
- 1 large egg beaten (for egg wash)
Instructions
- Preheat and cut the crust: Preheat your oven to 400°F. Unroll 4 frozen or refrigerated premade pie crusts, thawed if frozen on a lightly floured surface (or leave on the parchment paper it comes on) and cut it into rounds slightly larger than the tops of your mini pies. To do so, place a mini pie upsideown over the rolled out dough and using a knife, cut around it so it is the size of the top of the mini pie dish. Keep the crusts cold in the fridge until step 7.
- Sear the steak and cut the vegetables: Wash and cut the vegetables into thin slices. Season 1 pounds lb thinly sliced ribeye or sirloin steak (or deli-style shaved steak) with a pinch of salt and pepper. Heat 1 tablespoons tablespoon olive oil in a large skillet over high heat. Sear the steak in a single layer for 3 minutes per side, just until browned. Transfer to a plate. Cut into dices if perfering smaller pieces.
- Cook the vegetables: In the same skillet, add 1 green bell pepper, thinly sliced, 1 yellow onion, thinly sliced, and 8 ounces oz cremini mushrooms, sliced. Cook over medium-high heat until softened and lightly browned, about 6 minutes. Add 2 garlic cloves, minced and cook 1 more minute.
- Make the roux: Push the vegetables to one side of the skillet. Add 2 tablespoons tablespoon unsalted butter to the empty side and let it melt, then sprinkle 2 tablespoons tablespoon all-purpose flour over the butter and stir for 1 minute to form a roux, then mix it through the vegetables.
- Build the sauce: Slowly whisk in beef broth and heavy cream, stirring to combine with the vegetables. Add Worcestershire sauce, salt, and black pepper. Simmer until thickened, about 4 minutes.
- Combine steak and sauce: Return the seared steak and any accumulated juices to the skillet. Stir to combine and remove from heat immediately — the steak just needs to warm through, not cook further.
- Assemble: Divide the filling evenly among the 4 mini pie crusts. Sprinkle ¼ cup shredded provolone cheese over each. Top with a cold pie crust round, pressing lightly around the edges to seal against the base crust. Cut a small slit in the top of each. Brush with 1 large egg, beaten (for egg wash).
- Bake: Place pies on a baking sheet and bake at 400°F until the crust is deep golden brown, 15 minutes. Let cool for 3 minutes before serving — the filling will be very hot.
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