Okay first off these are not authentic Philly Cheese Steaks. I wanted to go on the wild side I guess and make something a little less messy. I have 5 kids you know 🙂
These cheese steak cups turned out great!! We all loved them and I liked how easy they were to eat. I think they would even work great at parties. In this recipe I made my own biscuits but I think store bought would turn out fine too. Just don’t use the grands, use the regular sized biscuits.
Cheese Steak Cups
Course:
Main
Ingredients
- For the biscuits
- 2 c. all-purpose flour
- 1 TBSP sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/2 c. butter cubed
- 3/4 c. milk
- For the filling
- 1 large sirloin steak
- 1 medium onion chopped
- 4 thick slices provolone cheese quartered
Instructions
-
For the biscuits
-
Heat oven to 450.
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Mix the flour, sugar, baking powder and salt in a medium bowl.
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Cut in butter using pastry blender until it is coarse crumbs.
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Stir in milk until dough leaves the sides of the bowl.
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Place dough on surface and knead lightly 10 times.
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Roll or pat out to just under a 1/2" thick.
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Cut with a 2" round cutter.
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Press into muffin well and up the sides.
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Bake for 10-12 min or until golden.
-
Gently press the biscuit with the back of a spoon to form a well.
-
FILLING:
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Chop the onion and caramelize on a griddle or large skillet. Set aside when done.
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Season steak with salt, pepper, and garlic powder to taste on both sides.
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Thinly slice the steak (this works well when the steak is still slightly frozen). If your strips of steak are really long you may want to chop them some.
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Cook steak to desired doneness on griddle or large skillet.
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Now for assembly:
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Fill each cup with steak.
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Top with onions and a quarter of provolone cheese.
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Put back in oven for 5 minutes or until cheese is melted.
-
Remove from muffin tin.
Recipe Notes
Makes 12 cheese steak cups
