Greggs Steak Bake Slice

There is something so satisfying about making a puff pastry steak bake slice at home. How to make steak bake, It's so easy and you can fully load the center with as much meat as you can fit. So there will definitely be no disappointment when you bite into a slice!

Most people enjoy eating a Greggs steak bake but for some of us, this isn't an option. As always I got to work recipe testing to make a homemade steak slice and as always made it gluten-free. I have to say it has become a family favorite.

We have it for lunch or dinner and is also great for gluten free picnic food as it travels well and can be eaten cold. You can also serve it alongside cottage fries for an easy weeknight meal.

To make a Greggs steak bake at home I do love how easy it is to use ready-made puff pastry but you can use homemade puff pastry if preferred. Other easy recipes I have used puff pastry that you might like are sausage rolls, Tomato tart with puff pastry, and for the sweeter tooth a giant pop tart or Nutella pastry heart.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Recipe FAQs
• 📖 Recipe
• 💬 Comments

Ingredients

• Puff Pastry - I used 2 x ready-made Gluten free pastry sheets to make gluten free steak bakes. You can use homemade puff pastry or your preferred ready-made puff pastry sheets.
• Diced Beef - Be sure to dice into small pieces as this will result in a more tender beef and will cook much faster.
• Onion - I used a large brown onion. Dice the onion into small cubes.
• Beef stock/broth - I used 1 & ½ Beef Knorr stock cubes. Always check the label to be sure that it is gluten free. As some brands may contain gluten.
• Cornstarch - Also known as Corn flour in the UK.
• Egg - Used for egg washing the pastry. You can use milk if you require the steak slice to be egg free.

See the recipe card for quantities.

Instructions

• Heat 2 tablespoons of oil in a non-stick pan.
• Finely dice the beef into small bite-size pieces. Then finely dice the onion into small pieces.
• Carefully brown the beef in the hot pan and once almost browned add in the diced onion for the remaining last few minutes till it is slightly softened.
• Pour the beef broth/stock over the meat. Add a pinch of salt and pepper if desired and give it a good stir. Ensure that all the meat is just slightly covered with the liquid and add a little extra water if needed.

• Bring the liquid to a boil and then turn it down to simmer. Simmer until the meat is fully cooked and tender. Usually approx 30 minutes.
• Mix cornflour/cornstarch with 3-4 tbsps of cold water to make a slurry and it is a smooth liquid with no lumps.
• Add the cornstarch slurry into the gravy stirring as it is being poured in. Keep the pot on simmer until the gravy starts to thicken. (If the gravy becomes too thick add a little extra water).
• Set the pot aside to cool slightly while you prepare the pastry.

• Preheat the oven to 220°C/425°F/Gas mark 7
• Place one sheet of rolled puff pastry on a large baking tray lined with parchment paper. Cut the pastry into evenly sized rectangles. (you will want both pastry sheets to be sliced evenly.) Set aside the second pastry sheet for later.
• Beat the egg in a small bowl and brush the edges of the bottom puff pastry around the 1cm gap that was left.
• Spoon the beef and gravy mixture into the center of each pastry rectangle.
• Carefully place the top puff pastry layers on top of the beef puff pastry lining up the edges.

• Gently press down around the edges with a fork to make a crimped edge sealing the pastry sheets together. Gently score the top of the pastry with a sharp knife without going right through the pastry.
• Brush the whole pastry with egg wash and place the steak slices in the oven for around 20 minutes until the pastry has risen and is golden brown in color.
• Enjoy!

Hint: The smaller the diced beef is sliced the faster the beef will cook. I like to slice the beef really finely as I find this makes the beef more tender and is cooked within 30 minutes.

Substitutions

• Egg free - Substitute the egg for milk if you require the beef steak bake to be egg free. It may result in the steak slice not looking as golden brown but will still taste delicious.
• Gluten free - To make a gluten free steak bake (which is what I did) when making this recipe I used gluten-free puff pastry sheets. Always check that the beef stock also contains no gluten ingredients.
• Chicken - To make a chicken slice. Substitute the beef for diced chicken and chicken broth/stock.

Variations

I have made this steak bake recipe many times and often in different ways. I have included a few variation suggestions below.

• Peppered beef - add your preferred pepper while cooking the beef in the pan while it is simmering to add that sharp pepper flavor to the dish. Keep adding a little at a time until it reaches your desired taste for a delicious peppered beef slice.
• Leftover stew - If I have leftover beef stew from the day before I just skip straight to assembling the steak slices and add the stewed beef and onion. A fab way to reduce food waste and have the steak slices ready within 25 minutes. Also great for meal prep or using leftovers for lunch.
• Chicken Slice - To make a puff pastry chicken bake. Substitute the diced beef and broth for diced chicken and chicken broth/stock.

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I hope you enjoyed this Greggs Steak Bake recipe.

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