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!
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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.
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.
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!
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!
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:
Philly Cheesesteak Cups
- 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
- 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.