Cheesesteak Cups

I needed to use up leftover London Broil. I added some Kraft singles to make it more gooey!
Cheesesteak Cups
Cheesesteak Cups

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound top round or ground round cooked and thinly sliced

  • 1

    tablespoon olive oil

  • 1/2

    medium onion, chopped

  • 1

    green pepper, chopped

  • 1

    cup mushroom, chopped

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon garlic powder

  • 1/4

    teaspoon pepper

  • 1/3

    cup heavy cream

  • 1/3

    cup milk or 2% milk

  • 4

    slices American Cheese

  • 1/2

    package puff pastry, thawed (I used Pepperidge Farms)

  • 1/2

    cup provolone cheese, grated

Directions

Preheat oven to 400° Sautè chopped pepper and onions in a skillet over medium heat for 5 minutes. Add mushrooms and cook another 5 minutes.If using ground round add to pan and brown. Drain and set aside. Add the beef and heat for just a minute or so. Add the pepper, onion and mushroom mixture, and season with salt, pepper and garlic powder. Add cream and milk. Bring to a light boil, stirring frequently, until mixture thickens. Add American Cheese slices and melt. Remove from heat. Cut thawed pastry dough into 9 equal pieces and place in a greased or sprayed muffin tin. Fill with 1/4 cup cheesesteak mix and bake for 10-12 minutes. Place a small bunch of provolone cheese on each cheesesteak cup and continue to bake for another 3 minutes or until cheese has melted. Calories: If using top round; 285 calories per muffin cup If using ground round; 310 calories per muffin cup

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