Pepper Steak Pot Pie #InAFlash


Goodness, goodness. I’d forgotten how warm and satisfying a pot pie could be. These pepper steak pot pies sure hit the feel-good spot for me, and I hope they’ll do the same for you.

Pepper Steak Pot Pie

I made these pot pies #InAFlash using the Panasonic FlashXpress Toaster Oven. This ain’t your mama’s toaster oven!

There’s no need to preheat, it’s quick cooking and has dual infrared heating technology! The near and far infrared work together to help cook food more evenly.

Panasonic Flash Xpress Toaster Oven

The far infrared cooks the outside of the food, and it gave my pot pies their beautiful golden brown color. The near infrared penetrates inside the food to make sure it’s cooked and heated properly, so my pot pies were hot and steamy when I cut into them.

Panasonic FlashXpress Toaster Oven dual infrared heating

I mentioned that no preheating is needed (and we love that, don’t we?), but I haven’t mentioned that the oven heats from 250 to 500 degrees. Because the toaster oven is much smaller than a conventional oven, I find that adjusting the temperature down a bit works best. If you’re using the cook timer, it can be set up to 25 minutes. If you need to go a bit longer, simply add more time.

My pot pies went into a perfectly cold oven and were browning and bubbling before I knew it!

pot pies in oven
baking pot pies in Panasonic FlashXpress toaster oven

The Panasonic FlashXpress Toaster oven also has six preset cooking modes: Toast,Waffle, Roll, Pizza, Quick, and Hash Brown, which I expect I’ll be using a lot!

But for now, let’s eat some Pepper Steak Pot Pie!

making potpies in Panasonic Xpress toaster oven

Pepper Steak Pot Pie
Serves: 4 pot pies
  • 1 lb shaved ribeye
  • 2 large poblano peppers, diced
  • ½ Vidalia onion, diced
  • 1 (10oz) Ro*Tel diced tomatoes with green chilies
  • 1 (15.5oz) can pinto beans, rinsed and drained
  • 1 (11oz) can mexican-style corn, drained
  • 1 (10¾oz) can condensed cheddar cheese soup
  • 2 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 refrigerated prepared pie crusts
  • Cilantro
  1. Cook meat in saute pan for about 4 minutes. Add peppers; saute 2 minutes. Add onions; saute 2 minutes. Then add tomatoes and saute 1 more minute. Turn burner heat down to low.
  2. Add beans, Mexican corn,cheese soup and spices. Mix thoroughly.
  3. Line baking dishes with pie crust. Divide mixture evenly between baking dishes, then cover with a top layer of pie crust and seal edges as best you can. Prick to vent. Sprinkle cilantro on top.
  4. Bake at 320 degrees for 45 minutes.
If the pies reach a beautiful golden color before the time is up, loosely cover them with foil to prevent overbrowning.

Enjoy every bite!

inside of pot pie

Pepper Steak - pot pie

Check out @HomePanasonic for more information on the Panasonic FlashXpress Toaster Oven. (It’s available in both silver and white!)


One lucky winner will receive a Panasonic FlashXpress Toaster Oven.

Product and gift card were received. All opinions and this recipe are mine alone.

RULES: Giveaway ends 11:59 pm ET, July 10, 2014. No purchase necessary. Open to legal residents of the fifty (50) United States and District of Columbia, Eighteen (18) years of age or older. Void where prohibited by law. One lucky winner will be chosen using One entry per household and IP address. The number of eligible entries received determines the odds of winning. Cheating will not be tolerated, and entries will be verified for accuracy. I will email the winner and they will have 48 hours to respond to the notification email, or a new winner will be chosen. Entering this giveaway means you are in agreement with this blog’s Terms of Use policy.


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