Recipe Background
Philly Cheesesteak Cups fill the hunger inside and bring everyone together for a touch of brotherly love! Sautéed onions, juicy red and green bell peppers, fresh and beefy mushrooms, and fragrant garlic come to play with delicious Steak-umm Sliced Steaks ® and melty provolone cheese all atop buttery biscuits for a bite-sized beautiful snack everyone will love! When irresistible Philly Cheesesteak Cups hit the table, you know they are going to disappear! Share in that Philadelphia flavor!
Philly Cheesesteak Cups fill the hunger inside and bring everyone together for a touch of brotherly love! Sautéed onions, juicy red and green bell peppers, fresh and beefy mushrooms, and fragrant garlic come to play with delicious Steak-umm Sliced Steaks ® and melty provolone cheese all atop buttery biscuits for a bite-sized beautiful snack everyone will love! When irresistible Philly Cheesesteak Cups hit the table, you know they are going to disappear! Share in that Philadelphia flavor!
Ingredients
- 2 tablespoons olive oil divided
- 1/2 medium onion diced
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 1 (8-ounce) carton fresh mushrooms washed and sliced
- 1 teaspoon garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (21-ounce) package Steak-umm Sliced Steaks
- 3 (12-ounce 10-count) cans refrigerated biscuits
- 16 ounces provolone cheese shredded
Directions
- Preheat the oven to 400 degrees F.
- Lightly coat three (12-cup) muffin pans with nonstick spray.
- In a large skillet over medium-high heat, add 1 tablespoon of the olive oil.
- Add the onions, the red bell peppers, the green bell peppers, the mushrooms, the garlic, the salt, and the black pepper to the hot oil and cook, while stirring, until the veggie mixture is softened, about 5-10 minutes.
- In a separate large skillet over medium-high heat, add the remaining olive oil.
- In batches, add the sliced steaks to the hot oil and cook, while flipping occasionally, until the beef is cooked through and no pink remains, about 1 minute per side.
- Transfer the cooked steaks to a paper-towel-lined plate to drain and repeat until all of the steak slices are cooked and drained.
- On a cutting board with a sharp knife, cut the cooked beef into strips.
- Add the beef strips to the veggie mixture in the skillet and cook, while stirring to combine, until heated through, about 30 seconds.
- Transfer the biscuits to a flat surface and using a rolling pin, lightly roll out the biscuits to flatten them.
- Evenly press the flattened biscuits in the bottom and up the sides of the cups of the prepared muffin tins.
- Add 2 tablespoons of the cheesesteak mixture into each of the biscuit cups.
- Evenly add 1-2 tablespoons of the shredded provolone cheese on top of the cheesesteak mixture in each of the cups.
- Bake until the biscuits are golden on the bottom, the cheesesteak mixture is heated through, and the provolone cheese is melted, about 15-20 minutes.
- Serve hot.
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