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.