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!
Prep Time15mins
Cook Time25mins
Total Time40mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: beef, philly cheesesteak, steak
Servings: 12
Calories: 238kcal
Author: David
Ingredients
28-oz Certified Angus Beef ® top sirloin steaks
2teaspoonscanola or vegetable oil
1small yellow onionthinly sliced
1bell pepperyellow or red, seeded and cut into thin strips
1tspsalt
1/2tspblack pepper
1/2tspdried oregano
1/2tspsmoked paprika
28-oz. tubes crescent roll dough
8slicesprovolone cheesecut 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.