Philly Cheesesteak Cups

This​ Philly Cheesesteak Cups ​post​ ​is​ ​sponsored​ ​by​ ​the​ ​Certified​ ​Angus​ ​Beef​ ​®​ ​brand​ ​in​ ​conjunction with​ ​a​ ​social​ ​media​ ​campaign​ ​through​ ​Sunday​ ​Supper​ ​LLC.​ ​All​ ​opinions​ ​are my​ ​own.

These Philly Cheesesteak Cups feature ribeye steak, peppers and onions all baked in mini crescent roll cups.  They’re the perfect comfort food appetizer for football season!

These Philly Cheesesteak Cups feature ribeye steak, peppers and onions all baked in mini crescent roll cups.  They're the perfect comfort food appetizer for football season!With Halloween around the corner, it’s the time of the year to be afraid of things that go bump in the night.  Robbie has really been into Berenstain Bears books lately, and I think I’ve read Spooky Old Tree no less than 14 times in the past 3 days.  He loves that book!  Truth be told, I love that book, too.  It was always one of my favorites growing up, and my Mom actually just sent my childhood copy of that book up to Robbie.  How cool is that!?

These Philly Cheesesteak Cups feature ribeye steak, peppers and onions all baked in mini crescent roll cups.  They're the perfect comfort food appetizer for football season!But back to the boos, eeks, shrieks and other things that go bump in the night.  I can spook myself out with the best of them…especially when it’s dark outside.  I know every inch of our backyard, but I get creeped out going out there at night.  It’s dark!  And I’m still convinced that Sasquatch roams around just beyond the fence line.  But this post isn’t about being scared of the dark.  It’s about being scared of something entirely different.  It’s about being scared of canned biscuits.

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I seriously have a fear of popping open canned biscuits.  Whenever I go to peel the paper off, I hold the can as far away as possible.  And then I peel that paper back every so slowly.  The actual pop of the can isn’t that scary at all.  It’s the anticipation of the pop that gets me every time!  And then there are the times when you manage to get the paper off without the can popping.  Those are the worst!  Then you have to whack the can on the side of the counter until it pops.  Does that make me neurotic?  Perhaps.

These Philly Cheesesteak Cups feature ribeye steak, peppers and onions all baked in mini crescent roll cups.  They're the perfect comfort food appetizer for football season!Philly Cheesesteak Cups

Despite this completely irrational and ridiculous phobia, I still open biscuit cans.  Take these Philly Cheesesteak Cups for instance.  Canned crescent rolls serve as the base, and these Philly Cheesesteak Cups are just too tasty to let my fear of biscuits cans get in the way.  Seared ribeye steak, sauteed onions and peppers, provolone cheese.  The combination is magical!  And these Philly Cheesesteak Cups are really pretty simple to make, too!

These Philly Cheesesteak Cups feature ribeye steak, peppers and onions all baked in mini crescent roll cups.  They're the perfect comfort food appetizer for football season!I came across this recipe on Certified​ ​Angus​ ​Beef​ ​®​ ​brand’s #BeefCookAlong series.  Have you stumbled across these videos yet?  Every other week, the chefs from the ​Certified​ ​Angus​ ​Beef​ ​®​ ​brand test kitchen hop on Facebook Live and share some really cool recipes and cooking tips.  I’ve learned so many little tricks just listening to Chef Michael and Chef Gavin chat about cooking.  I’ve embedded the video for these Philly Cheesesteak Cups below, and here is a link to the previous videos from throughout the year.  Those Steak & Ale Hand Pies from August are calling my name next!

Laura and I enjoyed these Philly Cheesesteak Cups for dinner one night recently, but these would be the perfect football food, too.  The crescent roll base makes these a cinch to make…as long as you don’t ask me to open the can of dough!

These Philly Cheesesteak Cups feature ribeye steak, peppers and onions all baked in mini crescent roll cups.  They're the perfect comfort food appetizer for football season!If you make a batch of these Philly Cheesesteak Cups at home, then swing back by and leave a comment.  Or snap a photo and tag me on Instagram (@Spicedblog).  Cheers, friends!

Looking for more tasty football food ideas?  Check out these favorites:

Slow Cooker Cajun Snack Mix
Italian Meatball Tartlets
Bacon Cheddar Ranch Cheeseball
Muffin Tin Garlic Knots
Spicy Italian Sausage Roll

These Philly Cheesesteak Cups feature ribeye steak, peppers and onions all baked in mini crescent roll cups.  They're the perfect comfort food appetizer for football season!

Philly Cheesesteak Cups

These Philly Cheesesteak Cups feature ribeye steak, peppers and onions all baked in mini crescent roll cups.  They're the perfect comfort food appetizer for football season!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 238kcal

Ingredients

  • 2 8-oz Certified Angus Beef ® top sirloin steaks
  • 2 teaspoons canola or vegetable oil
  • 1 small yellow onion thinly sliced
  • 1 bell pepper yellow or red, seeded and cut into thin strips
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 2 8-oz. tubes crescent roll dough
  • 8 slices provolone cheese cut into thirds

Instructions

  • Preheat oven to 400°F.
  • Using a large frying pan (preferably cast iron), add oil and place over medium-high. Once hot, sear steaks 2-3 minutes per side to develop a deep brown crust; transfer to cutting board.
  • Reduce heat to medium and sear peppers and onion, stirring often until slightly soft and browned on edges, about 5 minutes; transfer to a mixing bowl.
  • Slice steaks into super thin 1/2-inch wide ribbons; place steak into bowl with peppers and onions. Add salt, black pepper, oregano and smoked paprika; stir until well combined.
  • Lightly spray muffin tin with cooking spray; set pan aside.
  • Lightly dust work surface with flour. Lay out crescent dough and cut each into 6 squares and then round corners. Press discs into muffin tin and place a piece of provolone at the bottom of each dough cup.
  • Discard excess liquid from steak mixture; evenly divide mixture into each dough cup and top with remaining provolone.
  • Bake for 8 minutes, rotate pan and bake 5-6 more minutes, or until dough is golden brown and cheese is bubbly on top.
  • Let steak cups cool at least 10 minutes in tin before serving.

Notes

Recipe very slightly adapted from Certified​ ​Angus​ ​Beef​ ​® brand.

Spiced® is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that spicedblog.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

30 Comments

    1. Hah! I’m going to guess that no one has ever actually been injured from a biscuit can. I mean the buildup and anticipation is the scary part! I do have to say that using crescent roll dough for these Philly Cheesesteaks is a fun idea, though…even if it means braving the biscuit can! 🙂 Thanks, Kathy!

  1. I don’t think I’ve ever opened a can of biscuits (I know!) but I’ve had a lifelong fear of Jiffy Pop–the kind you make on the stove with the foil top that puffs up. I’ve always been afraid it would explode and hurt someone. But, since I don’t have a fear of biscuits, I’m totally picking up a can. These little cups would be perfect to serve my friends while we watch Oregon beat Washington tomorrow. (I hope I didn’t just jinx it.) Have a great weekend, David!

    1. Wait. You’ve never opened a can of biscuits!? I know you like to bake and all, but Kelsie! Sometimes you just need a can of biscuits in your life! But I totally hear ya on the Jiffy Pop popcorn…that thing always looks like a popcorn disaster waiting to happen. Haha! Also, congrats on the Ducks’ win. That was a big win…and in OT no less!

  2. Oh, man, unwrapping those containers always frightens me, lol. You know what else freaks me out? When you cook popcorn on the stove top and all the popcorn are popped and you proceed to pour into a bowl, but then more pop. I jump every.single.time, lol. Anywho – how sweet that your mom sent you your childhood copy of that book to read to Robbie. And these cups? I’m all over them! Just in time for Friday night eats with a cold one 😉 Have a great weekend, David!

    1. Yes! Someone else who shares the completely ridiculous and irrational fear of biscuit cans. 🙂 Haha! And I totally know what you mean about that one extra pop from the popcorn. Basically I don’t deal well with surprises. But I do deal well with philly cheesesteaks…no matter what form they’re in! Hope you had a great weekend, Dawn!

    1. Haha! I agree, Bill. I had no idea she still had those books. It was a great surprise to find that one in the mail! And I second you on the ‘heck yeah, game day!’ 🙂

  3. Hi David! These look delicious! I don’t buy canned biscuits often, but sometimes they are convenient. I am always startled when the can pops! I have an old recipe that uses biscuits in the same way and they are filled with y a sloppy joe mix and topped with Cheddar. My daughter’s favorite books when she was little were the Berenstain Bears and I think I still have 40-50 of them in a box. Jason was into Goose Bumps.

    1. I hear ya, Dorothy! I typically prefer to make my own biscuits, too, but sometimes you just need the convenience of canned biscuits. And whenever I open that can, I have to hold it around the edge of the kitchen counter where I can’t see it. 🙂 Oooo…that sloppy joe recipe sounds amazing! Laura loves sloppy joes! Oh, and I hear ya on the Berenstain Bears books. My Mom sent that one down to us, and I’ve been slowly buying up others at used book sales and stuff. Robbie is all in on those Bears!

  4. Great idea and great story. It takes a real man to admit he’s afraid of canned biscuits. You’d be safe over here, as I’ve never ever seen canned biscuits in the stores. Now, about that Certified Angus Beef, every time you post on it I begin to crave Certified Angus Beef flat iron steaks. Man, I miss those. The flat iron cut hasn’t made it to our local stores here. I want a Certified Angus Beef flat iron steak, rare please…Thanks for another great post and watch out for Sasquatch.

    1. Haha. I guess that qualifies me as a real man, Ron. I mean those biscuit cans are scary! 🙂 Also, I hear ya about Certified Angus Beef flat irons. I always find it fascinating how different countries (and even different parts of the US) cut their beef differently. For instance, good luck finding tri-tip here in New York state. Guess you’ll just have to start cutting that beef yourself. Or I’ll send you some…that might be easier! Thanks so much, my friend!

    1. I agree, Kankana! Philly cheesesteaks are loaded with so much flavor…and using the muffin tin to make these into bite-size (err, 2 bite-size) is perfect for parties! These didn’t last long around our house. 🙂

  5. I’ve never had a fear of biscuit cans because, I have to admit, I’ve never actually used one! One of those life experience I somehow missed out on. But if it involves making something as tasty as this, I’m game. Those are practically a meal in themselves, maybe not just practically.

    And by the way, it’s a good thing you like Spooky Old Tree. Imagine reading it 14 times in 3 days if you didn’t… !

    1. Eh, to be honest, you’re not missing out on much with the canned biscuits. I prefer homemade, but the canned versions have a convenience factor for sure. And you’re totally right about these being a meal in themselves! Laura and I totally did that the other night. A couple Philly Cheesesteak Cups and some roasted broccoli, and we were happy campers!

      Also, I’m off to read Spooky Old Tree again. I think it’s been 8 hours since the last time I read it. 🙂

  6. I have a similar feeling about opening a bottle of champagne or sparkling wine. It’s getting much easier to open bottles nowadays as many wine companies use lids. Still, when it comes to sparkling wine, you can often find a bottle with those wine corks, wire cage, and foil, and you need to open it by rotating the bottle. That’s rather scary. I keep a bottle as far as my arms allow, and sometimes I close my eyes too. Even better – in most situations I let Andrey handle it. So probably, when you need to go outside during the night or open a can next time, you should delegate this task to Laura? And these delicious cups? Love them! I think they will nicely work with potatos (Mashed? Hash?) as the base instead of the dough. Potatoes are safe to handle to…unless you have anything against the peeler 🙂

    1. Yes! I totally know what you mean about champagne, too. I actually wrap the top of the bottle in a dish cloth when opening those bottles. That way I don’t have to worry about where the cork might end up.

      Oooo…I like that idea of using mashed potatoes as the base for this recipe. I wonder if those mashed potatoes would hold their shape as they bake? If so, you could totally make little cups just like these. I might have to try that next time I make a batch of mashed potatoes! Great idea, my friend!

  7. LOL! You are not alone. I can totally relate to your fear of opening the biscuit container. Every time I open one for my girls I think I do the same thing, and we all scream when it finally pops! 🙂 I love this idea of these muffin tin cheesesteaks! So perfect for parties!

    1. Whew! I’m glad someone else shares my completely irrational fear of biscuit cans. 🙂 I totally stand near a corner of the kitchen counter and then hold the can around the corner where I can’t see it. You know, since it won’t scare me as much when I can’t see it. Haha! Thanks, Sherri!

  8. David, like your phobia of that time just before opening a biscuit can, I share a similar phobia for when I go to get my eyes checked and I have to sit at that machine that blows a puff of air into my eye…the puff doesn’t hurt, but the anticipation of it I dread! Though, if that puff ended with me having these Philly cheese steak cups, then I might be able to deal better! I love easy tasty treats like this…now I need to go check out those Angus beef recipe videos….

    1. Oh I totally get the eye puffer machine! I have a phobia of that, too. In fact, I have a phobia of anything near my eyes. Seriously. I had to get eye drops a couple years back, and Laura virtually had to sit on me to keep me still while she dropped ’em in. It was terrible! But you’re right. Philly Cheesesteak Cups can make things a lot more bearable. Haha! 🙂

  9. OK, we do not have biscuit cans here in the UK. I actually had to google what that was and then watch a YouTube video of one being opened. Now I see what you mean! Bang! How strange that we don’t have them here. I bet our health and safety laws have something to do with it. No doubt we once had biscuit cans and someone met their end getting a fright opening one! Anyway….these philly cheesesteak cups remind me of my Mediterranean breakfast egg muffins, although these are made with meat. They’re all delicious and baked into little cheesy cups. I love these David! Too tasty!

    1. No way! I didn’t realize that biscuit cans are only a US thing. (Although I must admit that I’m not surprised there.) But put ‘open a can of biscuits’ on your list of things to do next time you come to the States, Neil. Haha! I love the idea of baking dinner into little cups. So easy and so delicious! Thanks so much, my friend.

  10. haha, I jump every. single. time I open one of those containers! They always remind me of a Jack-in-the-Box!

    These mini Philly Cheesesteak Cups are genius party / game day fare, David!

    1. Phew! I’m not the only one then. Haha! I feel your pain, Marissa. Thanks so much for the kind comments, too. These Philly Cheesesteak Cups really are great gameday food! 🙂

  11. I know what you are talking about when it comes to opening up one of those containers. I hold far from me too. But it would be worth opening up one of those containers for this recipe. These Philly cheesesteak cups sound really tasty!!

    1. I agree, Dawn! I don’t use those canned biscuits all too often, but sometimes you just need one. And these Philly Cheesesteak Cups qualify as that time…it’s worth the fear of opening the can. Haha! 🙂

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