Ingredients
2 tbsp. extra-virgin olive oil, divided
1 1/2 lb. sirloin steak (about 3 steaks)
Kosher salt
Freshly ground black pepper
1 medium yellow onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
2 russet potatoes, peeled and diced into 1/2" cubes
2 cloves garlic, minced
2 tsp. fresh thyme leaves
3 tbsp. all-purpose flour
2 c. low-sodium beef broth
2 tbsp. heavy cream
1 tsp. Worcestershire sauce
1 c. frozen peas
1 (8-oz.) tube refrigerated Crescent dough
3 tbsp. melted butter
Preparation
Step 1Preheat oven to 350°. In a large oven-safe skillet over medium heat, heat 1 tablespoon oil. Add steak and sear on both sides, about 3 minutes per side. Season with salt and pepper. Remove from skillet and let rest 5 minutes before cutting into ½” cubes. Step 2To skillet, heat remaining tablespoon oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add potatoes and cook 5 minutes mores. Add garlic and thyme and cook until fragrant, 1 minute. Step 3Add flour and stir to coat everything evenly. Slowly add broth, heavy cream, and worcestershire. Bring to a boil, then reduce heat and simmer 5 minutes, until slightly thickened. Add steak and peas to pan. Remove from heat. Step 4Unroll crescents and arrange in a circle around the outer circle of the skillet, stretching to fit as necessary. Brush with melted butter. Step 5Bake until crescents are golden and inside is bubbly, about 25 to 30 minutes.
