French Onion & Steak Puff Pastry Pies

French Onion & Steak Puff Pastry Pies boast a tender filling topped with thick cheese and puff pastry. Flavorful, simple comfort food at its finest.

French Onion & Steak Puff Pastry Pies

When it comes to cuisines, I’m not too picky. In fact, I’ll pretty much eat anything as long as it’s not squash or shellfish–I will literally gag on those.

But I would be lying if I said I didn’t have a favorite. French food will forever and for always hold a special place in my heart. Maybe it’s because we went to France on our honeymoon and stayed for three glorious months. Maybe it’s my teenaged obsession with Julia Child still going strong. Or maybe it’s the fact that they just win at carbs and cheese. Probably it’s a combination of all three.

Which means that these French Onion & Steak Puff Pastry Pies are pretty much the stuff of dreams. And they come together fairly quickly too, especially if you use a store-bought puff pastry. I won’t tell. I’m a mom, and all about making life easier! I actually made my own homemade rough puff-Gordon Ramsay’s recipe comes together so quickly. If you end up going for something from the freezer section at the grocery store, just make sure that it’s an all butter pastry. Some brands (not naming names, but YOU KNOW WHO YOU ARE) use filler fats which makes the flavor off.

 Steak Pies Prep Shot
 Steak Pies Prep Shot
French Onion & Steak Puff Pastry Pies

A couple other pointers. Get those onions nice and caramelized. If they’re too pale, your filling will be light and a rather unappetizing color. Also, get that cheese THICK. The flavor is out of this world, and who doesn’t love a good cheese pull?

Food Photography Cheese Pull
Puff Pastry Pot Pies
French Onion & Steak Puff Pastry Pies

And while this may seem like wintery comfort food (they totally can be), the size of these little babies means that you don’t have to have your oven on for as long as you would with a large pie. Also! These are totally meal prep friendly. Directions for reheating are in the recipe notes, so you can make them ahead and have lunch all week. SO GOOD.

French Onion & Steak Puff Pastry Pies

But when we’re talking about French Onion & Steak, piled into a pie with puff pastry, how could it not be good?


French Onion & Steak Puff Pastry Pies

  • Author: Rebecca Neidhart


French Onion & Steak Puff Pastry Pies boast a tender, flavorful filling topped with thick cheese and puff pastry. Flavorful, simple comfort food at its finest.



  • 1 1/2 pounds beef for stew, cut into 1” cubes
  • Salt and pepper to taste
  • 2 Tbsp. olive oil
  • 4 Tbsp. butter
  • 1 large sweet onion, sliced
  • 3 cloves garlic, diced
  • 3 Tbsp. all-purpose flour
  • 2 cups beef broth
  • 4 thick slices of Swiss cheese
  • Four 4” squares of puff pastry, chilled
  • 1 egg, beaten


Preheat the oven to 400F and set out four 8 oz. ramekins. Sprinkle the cubed beef with the salt and pepper. In a large pot, heat the olive oil over high until it’s shimmering and hot. Drop the beef in and heat and allow it to brown on each side, turning with a large spoon. You don’t want it to cook completely through. Remove it from the pot with a slotted spoon and set aside. Allow the pot to cool a bit, then add the butter and let it melt over medium heat. Add the onion and let it cook until caramelized and brown. Add the garlic and allow it to cook for a couple more minutes, or until aromatic, then stir in the flour until it coats the onions. Add the beef broth a half cup at a time, stirring/whisking well after each addition to prevent the flour from clumping. Once you have added all of the broth, allow it to continue to cook until the broth has thickened. Stir in the beef, then taste and season with more salt and pepper if necessary. Divide the filling into the four ramekins, then top each with a thick slice of Swiss cheese. Put a square of the puff pastry over the top, then brush the beaten egg over the top of each one. Score lightly across the top with a sharp knife, then place them on a baking sheet. Bake for 20-25 minutes, or until the tops are golden brown and it has puffed high. Remove from the oven and serve while still warm and the cheese is melted.


  • Make sure that your onions are nice and brown–this will add flavor and determine the color of your filling. So get them nice and brown without burning.
  • You can double up the cheese slices if you only have thin ones. Just make sure you get plenty in there!
  • These reheat very well, and actually taste even better a day or two after they were originally made and the flavors in the filling have been sitting together. Simply heat the oven to 350F, then bake until the puff pastry is hot and crispy again, about 10-15 minutes.

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