Greggs Inspired Steak Bakes

Category: Dinner Ideas That Actually Work

These Greggs inspired steak bakes bring golden puff pastry together with a hearty, slow-cooked beef filling. The beef is diced small and simmered gently with red wine, Worcestershire sauce, tomato puree, and a savory blend of stock and seasonings, producing a rich, thick gravy. Wrapped in flaky pastry and baked to perfection, each bake delivers a crisp exterior and tender, flavorful center. Preparation involves browning the beef, simmering the filling, cooling, assembling with pre-rolled pastry, adding an egg wash, and baking until golden. Perfect for lunch or dinner, they offer classic British comfort with every bite.

Clare Recipes
Created By Lily Chen
Updated on Fri, 27 Jun 2025 11:43:43 GMT
Two steak bakes with gravy. Save
Two steak bakes with gravy. | lilicooks.com

Steak bakes have always been my answer to a quick but hearty family meal or a nostalgic bake sale treat. Inspired by the famous Greggs version, these deliver deeply savory beef in rich gravy all snuggled inside golden flaky puff pastry. Making them at home is more straightforward than you think and always brings a sense of comfort to the kitchen.

Ingredients

  • Pre rolled puff pastry: brings light buttery flakes without extra work keep it cold until ready to use for best handling
  • Steak or beef for slow cooking: choose well marbled cuts like chuck steak for tender filling ask your butcher and avoid lean options as they can turn tough
  • Beef stock: creates depth in the gravy opt for homemade or good quality store bought for rich flavor
  • Red wine: lifts the dish adding an extra layer of savoriness use a dry variety like merlot or cabernet sauvignon
  • Beef bouillon or oxo cube: enhances the meaty flavor without overpowering
  • Worcestershire sauce: for tang and complexity check for quality ingredients on the label
  • Flour: thickens the gravy all purpose is perfect
  • Olive oil: for browning and flavor aim for a light to medium olive oil
  • Tomato puree or paste: boosts the umami choose a smooth concentrated paste
  • Onion and garlic: form a savory base pick firm fresh bulbs for best aroma
  • Egg: for the egg wash gives the pastry its shine and crunch
  • Salt and black pepper: to balance and finish taste as you go and adjust to your liking

Step-by-Step Instructions

Prepare the Beef:
Trim away any large visible fat from your beef and dice it into small even chunks about one and a half centimeters in size. Scatter salt and freshly cracked black pepper all over the cubes to start building the flavor foundation
Brown the Meat:
Heat a tablespoon of oil in a large pot over high heat. Add half the beef and brown it thoroughly for rich color and flavor transfer to a plate then repeat with the second batch discarding any water that collects in the pan. This searing step is key for deep taste
Sauté Onion and Garlic:
Lower the heat to medium add more oil if needed and toss in the finely diced onion and garlic. Cook gently stirring often until softened and faintly golden about eight minutes. The natural sugars should just start to caramelize at the edges
Make the Gravy Base:
Sprinkle in the flour and stir for a couple of minutes until it coats the aromatics evenly. Pour in the red wine whisking constantly, and allow the mixture to bubble and thicken into a roux. Gradually add the beef stock little by little while whisking to create a smooth lump free sauce
Simmer the Filling:
Return the browned beef to the pot. Stir in Worcestershire sauce tomato puree and the crumbled oxo cube. Simmer gently without a lid on low heat for about eighty minutes stirring now and then so a skin does not form. The gravy should thicken and the beef become wonderfully tender
Cool the Filling:
Once the beef mixture is done check for seasoning and adjust to taste. Pour the filling into a large bowl and let it cool down to room temperature. The gravy will set up more as it sits making assembly far easier
Prepare the Pastry:
Roll out your chilled puff pastry and slice into ten evenly sized rectangles. Keep the pastry cool until you are ready to fill
Assemble the Bakes:
Drop a few heaped tablespoons of beef filling onto one half of each rectangle leaving space at the edges. Brush the border with beaten egg then fold the pastry over to enclose the filling. Seal the edges tightly pressing all around with a fork for a decorative yet secure finish. Neatly trim rough edges if desired
Egg Wash and Vent:
Brush the tops of each bake with egg wash for gloss and extra crunch. Use a sharp knife to score a few small vents in the tops so steam can escape and the pastry crisps
Bake Until Golden:
Place each finished bake onto lined baking trays. Bake at two hundred degrees Celsius until deep golden and crisp about fifteen to twenty minutes. You should see some filling bubbling at the steam cuts that is your cue they are ready
Serve and Enjoy:
Let the bakes cool briefly to avoid burning your mouth then serve warm for that unbeatable just baked satisfaction
Two steak bakes with gravy. Save
Two steak bakes with gravy. | lilicooks.com

The red wine in the filling is what takes this to the next level. When I first experimented with adding it my kitchen smelled incredible and the flavor wowed everyone at the table. My kids always ask for extra filling on the side for dipping

Storage Tips

Steak bakes store well in the fridge for up to three days tightly wrapped or in an airtight container. To keep the pastry crisp reheat in the oven rather than the microwave. They can also be frozen before or after baking. For best results thaw in the fridge and then reheat until piping hot and the layers are flaky once more

Ingredient Substitutions

If you do not use red wine try swapping in extra beef broth plus a teaspoon of balsamic vinegar for tang. You can use brisket or shin instead of chuck if needed. For a vegetarian version adapt with cooked mushrooms and lentils using vegetable stock in place of beef

Serving Suggestions

Serve steak bakes with creamy mashed potatoes and green peas for a classic British feel. They are also excellent with a crisp green salad or tucked into lunchboxes with a pot of extra gravy for dipping

A close up of a steak bake with gravy. Save
A close up of a steak bake with gravy. | lilicooks.com

Cultural background

Steak bakes are a beloved British bakery treat known for their flaky pastry and comforting filling. Inspired by Greggs they are easy to replicate at home with fresher ingredients and a heartier bite. Every bite delivers nostalgia and a taste of modern British comfort food

Recipe FAQs

→ What beef cut works best for steak bakes?

Use slow-cooking cuts like chuck steak or braising beef. These develop great tenderness and flavor during simmering.

→ How do I get the gravy thick and rich?

Simmer the beef uncovered for around 80 minutes and ensure flour is properly cooked in the onion and garlic stage. This creates a luscious, thickened gravy.

→ Can I prepare the filling ahead of time?

Yes, the filling can be made ahead, cooled thoroughly, and kept in the fridge for up to a couple of days before assembling the bakes.

→ What type of pastry should I use?

Pre-rolled puff pastry offers the best balance of crispiness and ease of use. Keep it chilled until just before use.

→ How should I reheat cooked steak bakes?

Reheat in the oven at 180C/350F until piping hot and the pastry is crisp. Brief microwaving can warm the filling before finishing in the oven.

→ Is it possible to freeze these bakes?

Absolutely! Freeze either unbaked or baked bakes. Thaw in the fridge, then bake or reheat as needed for best results.

Greggs Inspired Steak Bakes

Golden puff pastry filled with tender steak and rich gravy, inspired by the beloved Greggs bakery classic.

Preparation Time
20 min
Cooking Time
90 min
Overall Time
110 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: British

Output: 10 Serves (10 bakes)

Dietary Options: Dairy-Free

Ingredients

→ Pastry

01 2.5 sheets of pre-rolled puff pastry, 35.5cm x 22cm, 320g per sheet

→ Beef Filling

02 1kg steak/beef, suitable for slow cooking, diced into 1.3cm chunks
03 875ml beef stock
04 125ml red wine, such as Merlot or Cabernet Sauvignon
05 1 beef Oxo cube or 1 heaped tsp bouillon powder, crumbled
06 1 tsp Worcestershire sauce
07 3 tbsp flour
08 3 tbsp olive oil
09 1 tbsp tomato puree
10 1 medium onion, finely diced
11 2 cloves garlic, finely diced
12 1 large egg, beaten (for egg wash)
13 Salt and black pepper, to taste

Steps

Step 01

Trim large bits of fat from the beef and dice into 1.3cm chunks. Season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large pot over high heat. Add half of the beef and sear until lightly browned, then remove. Repeat with the second batch.

Step 02

Lower heat to medium and add 2 tbsp olive oil. Fry the diced onion and garlic until soft and starting to pick up some color.

Step 03

Add 3 tbsp flour to the pot and stir to coat the onion and garlic. Gradually whisk in 125ml red wine until it forms a thick paste. Slowly pour in the beef stock while whisking to prevent lumps.

Step 04

Stir in Worcestershire sauce, tomato puree, and the crumbled Oxo cube. Return the browned beef to the pot. Bring to a simmer, then reduce heat to low and cook uncovered for 80 minutes, stirring occasionally. Adjust seasoning with salt and pepper, then allow to cool to room temperature.

Step 05

Roll out the pastry sheets and cut them into a total of 10 rectangles. Place a few tablespoons of the cooled beef mixture on one side of each rectangle.

Step 06

Brush the edges of each rectangle with beaten egg, fold over to cover the filling, and press the edges with a fork to seal. Slice a few steam holes on the top of each pastry.

Step 07

Preheat the oven to 200°C (390°F). Place the filled pastries on lined baking trays, brush with egg wash, and bake for 15-20 minutes until golden brown and crispy.

Step 08

Allow the steak bakes to cool for a few minutes to avoid burns. Serve and enjoy.

Tips

  1. For best results, use a fatty cut of beef like chuck steak, and ensure the filling is cooled completely before assembling the bakes.

Required Tools

  • Large pot
  • Whisk
  • Wooden spoon
  • Sharp knife
  • Chopping board
  • 2 large greaseproof baking trays or regular baking trays with parchment paper
  • Small pot and pastry brush
  • Large bowl for cooling and seasoning beef

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains gluten
  • Contains eggs

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 620
  • Fats: 38.67 g
  • Carbohydrates: 39.96 g
  • Proteins: 26.47 g