Heat olive oil in a large skillet over medium-high heat.
Sauté onions and peppers for 3–4 minutes until softened.
Add mushrooms and garlic, cook another 2 minutes.
Add beef, season with salt, pepper, and Italian seasoning.
Cook until beef is browned but tender (4–5 minutes).
Stir in Worcestershire sauce and Dijon mustard.
Remove from heat and let cool slightly—this keeps the pastry from becoming soggy.
2. Assemble the Pie:
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Preheat oven to 400°F (200°C).
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Roll out one puff pastry sheet and place it into a greased baking dish or skillet.
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Sprinkle a thin layer of cheese on the bottom to prevent sogginess.
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Spread the beef mixture evenly and top with remaining cheese.
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Cover with the second pastry sheet, crimp edges with a fork, and brush with egg wash.
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Cut 2–3 small slits on top for steam.
3. Bake:
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Bake 25–30 minutes until golden brown and crisp.
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Let rest 10–15 minutes before slicing.
Grandma’s Tips for Maximum Flavor
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Add a spoonful of cream cheese for extra creaminess.
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A dash of hot sauce or red pepper flakes adds a subtle kick.
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Always let the filling cool slightly before assembling.
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If using phyllo, brush each sheet lightly with melted butter for ultra-crispy layers.
Serving Suggestions