Mini Ribeye Pot Pies
Quick-seared ribeye, smoky garlic beef gravy, tender potatoes, and flaky sourdough crusts — baked into bold individual pot pies. Perfect for hearty single servings
Yields: 8 pot pies
Prep Time: 30 minutes
Cook Time: 30 mimutes
Special Equipment: Jumbo muffin tin, cast iron
Ingredients
Steak & Veg Base:
1 ½ lbs ribeye steak (whole steaks for high-heat searing)
2 Tbsp oil (for skillet, cast iron, or griddle)
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
8 oz mushrooms, sliced
Potatoes:
2 cups diced Yukon Golds or frozen cubed hashbrowns (preferred for minis)
Smoky Garlic Beef Gravy:
3 Tbsp bacon grease
3 Tbsp flour
1 ½ cans beef consommé (~15–16 oz total)
½ can water (use the rinsed can)
2 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar (or red wine)
2 tsp garlic powder
1 ½ tsp Smoky Swine seasoning (or substitute: salt, pepper, thyme)
1–2 Tbsp Johnny’s French Dip Au Jus concentrate (optional, for added depth)
¼ cup heavy cream (finish)
Directions
Sear Ribeyes: Heat skillet, cast iron, or griddle to high heat. Sear steaks 2–3 minutes per side until crusty and rare inside. Rest 5 minutes, cube into ½-inch pieces, and reserve juices.
Cook Vegetables & Potatoes: In the same skillet, melt bacon grease. Sauté onion, carrot, celery, and mushrooms until golden. Stir in potatoes and cook until just tender (10 minutes if raw, 5–7 minutes if frozen).
Make the Gravy: Sprinkle flour over the vegetable and potato mixture and stir for 2–3 minutes. Deglaze with balsamic vinegar or red wine; cook 1–2 minutes. Slowly whisk in beef consommé and ½ can water. Add Worcestershire sauce, garlic powder, Smoky Swine seasoning, and optional Johnny’s French Dip Au Jus concentrate. Simmer until glossy and thick, then finish with heavy cream. Fold in cubed ribeye and reserved juices.
Assemble the Mini Pies: Roll dough ⅛ inch thick. Cut 5–6 inch circles for bottoms and 4–5 inch circles for tops. Line greased jumbo muffin tins with bottom crusts. Fill each about ¾ full with the hot ribeye mixture. Cap with top crusts, crimp edges, and cut small vents. Brush with egg wash and sprinkle with flaky or smoked salt.
Bake: Bake at 400°F for 22–28 minutes, until golden and bubbling. Allow to cool for 10 minutes before lifting out of tins.
