Sunday, June 24, 2018

Philly Cheesesteak Cups

I threw this together for a simple meal. It would make a great appetizer or party food too. I love how easy using frozen puff pastry is. I found this recipe on High Heels and Grills

Philly Cheesesteak Cups
1 lb. rib eye steak thinly sliced
1 T. olive oil
1/2 med. onion chopped
1 green pepper chopped
1 c. mushroom chopped
1/2 t. salt
1/4 t. garlic powder
1/4 t. pepper
1/3 c. heavy cream
1/3 c. milk
1 pkg. puff pastry thawed
1/2 c. provolone cheese grated

Preheat your oven to 400°.

Pour olive oil into warm skillet, add chopped onion and peppers. Sautè on medium high heat for about 5 minutes. Add the mushrooms and sautè for another 5 minutes. Remove from skillet and set aside.

Cook beef, stirring frequently for about a minute or two. The meat is thinly sliced enough that it only takes about a minute to cook through. Immediately add the pepper mixture back to the skillet with the beef. Add seasonings, cream, and milk. Bring to a light boil, stirring constantly just until thickened. Remove from heat.

Spray each cup in a muffin pan with non-stick. Place about a 3-4 inch square of pastry dough in each muffin cup. Add about 1/4 cup of cheesesteak mix to each cup.

Bake for about 10 minutes. Place a small bunch of provolone cheese on each cheesesteak cup and continue to bake for another 3 minutes.

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