Biting into a warm, flaky steak bake is pure comfort — the rich, meaty filling and buttery pastry make time stand still for a delicious moment.
We’re excited to share our Steak Bake recipe, a family favourite that we think rivals the iconic Greggs steak bake. We also have a recipe for Greggs-style Cheese and Bacon Wrap on our site.
This recipe grew from many family dinners and small adjustments until it became the perfect snack, lunch or dinner: ideal for cosy evenings, picnics, or party bite-sized versions.
Below is the full recipe card with step-by-step instructions and tips.
📖 Step by Step Recipe
Steak Bake
Luke and Kay – Flawless Food
Full of flavour and made with ready-rolled puff pastry, this version aims to outperform the classic Greggs steak bake.
Equipment
Ingredients
Steak Filling
- 1 tablespoon Olive Oil
- 1 small Onion, finely diced
- 4 cloves Garlic, chopped
- 800 g Stewing Steak, cubed
- 1 tablespoon Red Wine Vinegar (optional)
- 2 sprigs Thyme (optional)
- Black Pepper, to taste
- 900 ml Hot Water
- 2 tablespoon Gravy Granules
Pastry
- 2 x 320g packs Ready-Rolled Puff Pastry Sheets
- 1 Egg
- 1 splash Milk
Instructions
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Cut 800 g stewing steak into small cubes.
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Finely dice 1 small onion and 4 cloves garlic.
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Heat 1 tablespoon olive oil in a large pan or casserole dish and cook the onion over medium heat for about 5 minutes until softened.
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Add the beef and garlic, stirring until the meat is browned.
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Add 1 tablespoon red wine vinegar (or a splash of red wine). Make a thin gravy by dissolving 2 tablespoons gravy granules in 900 ml hot water; it will reduce and thicken during cooking.
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Season with thyme and black pepper.
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Simmer uncovered on low heat for about 2 hours, stirring every 15 minutes. If the mixture becomes too thick add 50 ml hot water; if too thin, add gravy granules a teaspoon at a time.
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Remove from the heat, stir well and allow the filling to cool completely before using to prevent soggy pastry.
Pastry
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Preheat oven to 200℃ fan / 220℃ / 425℉ / Gas Mark 7. Roll out the 2 ready-rolled pastry sheets and cut each into 8 equal rectangles (16 total: 8 bases and 8 tops).
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Score a diagonal line on the 8 top pieces for that classic look. If you cut pastry before the filling has cooled, store the sheets in the fridge to keep them firm.
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Cut parchment paper into pieces slightly larger than the pastry and place each base on its own sheet of parchment.
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Whisk 1 egg with a splash of milk to make an egg wash.
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Place the 8 base sheets on two baking trays (on their parchment pieces). Spoon 2–3 tablespoons of the cooled filling onto each base, leaving about 1 cm clear around the edge to seal.
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Brush the exposed pastry edge with egg wash. Add cheese if you like, then place the scored tops over the filling and press the edges with a fork to seal.
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Give one last egg wash over the tops and bake for 20–25 minutes until puffed and deep golden brown.
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They’re ready when puffed and golden. Best served hot — enjoy!
Video
Nutrition
Ingredients
Here’s a closer look at the ingredients you’ll need to make these tasty steak bakes.
Steak
We use stewing steak because it’s affordable and becomes tender with slow cooking. Look for braising or stewing cuts labeled as slow-cooking beef or diced beef.
These cuts shine after a long, gentle simmer, becoming tender and full of flavour.
If you’re short on time, choose a quicker-cooking, more expensive steak cut, pan-fry it and then combine with the gravy — a practical swap when you need speed.
Puff Pastry
We prefer ready-rolled puff pastry from shops like Lidl because the sheets are often larger, giving a generous filling per bake. Block pastry is also good if you want to roll a larger sheet yourself.
Optional Extras
A splash of red wine enriches the gravy; mushrooms add extra body. Cheese on top of the filling is delicious — cheddar for a family favourite or blue cheese for a bold twist.
How to Make Steak Bakes
With ingredients ready and equipment to hand, follow these simple steps to create steak bakes the family will love. Refer to the recipe card above for exact measurements.
Make the Filling
Cut the stewing steak into small, even chunks for perfect mouthfuls.
Finely dice the onion and garlic. Heat olive oil in a casserole dish over medium heat and cook the onion until softened, about 5 minutes.
Add the beef and garlic, stirring until browned.
Add red wine vinegar (or wine) and the prepared thin gravy, then season with thyme and black pepper.
Simmer on low for about 2 hours, adjusting liquid as needed to reach a rich gravy consistency.
Remove from heat and let the filling cool completely before assembling to avoid soggy pastry.
Prepare Pastry
Roll out the two pastry sheets and cut each into eight even rectangles for bases and eight for tops. Measure and adjust according to your sheet size.
Divide the shorter edge by 2 and the longer edge by 4 for even pieces.
Place each base on its own piece of parchment paper for easy transfer to the oven.
Score the tops lightly for the classic look. If the filling is still warm, chill the pastry sheets to keep them firm.
Assembling Steak Slice
Once the filling is cool preheat oven to 200℃ fan / 220℃ / 425℉ / Gas Mark 7. Place the 8 base sheets on two baking trays.
Spoon cooled filling onto each base, leaving a 1 cm edge for sealing.
Whisk egg with a splash of milk and brush the exposed edges, then place the tops over the filling and press the edges with a fork to seal.
Give a final egg wash to the tops before baking.
Brush all the tops with egg wash and place in the oven.
Cooking Time
Bake at 200℃ fan / 220℃ / 425℉ / Gas Mark 7 for 20–25 minutes until deeply golden and puffed.
What comes out of the oven is flaky pastry filled with a rich, savoury beef mixture — a real crowd-pleaser.
Serving Suggestions
These steak bakes work for a cosy lunch, a picnic, or a comforting dinner. Here are a few serving ideas:
Lunch
Pair a warm steak bake with a fresh tomato and mozzarella salad for a balanced lunch, or grab one on the go for a filling option.
Picnic
Cut into smaller pieces for sharing. They pair well with cheese, crackers and fresh fruit, and can be eaten hot or cold.
Dinner
Serve a steak bake as a main with mashed potatoes and steamed vegetables, or try sweet potato fries for a tasty twist.
How to Store Steak Bake
Store cooled steak bakes in an airtight container in the fridge for a few days. Wrap them well to retain freshness.
Freezing
They freeze well: cool completely, wrap individually, and freeze for convenient ready meals.
Reheating
Microwave: quick but can soften the pastry — 1–2 minutes on a microwave-safe plate. Oven: preheat to 180℃ (350℉, Gas Mark 4) and reheat on a baking sheet for about 15 minutes to restore crispness.
More Pastry Recipes
If you enjoyed this, explore other puff pastry recipes on our site for more tasty ideas.
- Puff Pastry Pizza Wheel
- Puff Pastry Mince Pies
- Apple Strudel with Puff Pastry
- Salmon En Croute
Developing this steak bake has been a labour of love and a fun family project. We hope you enjoy making and eating them as much as we do.
