Cheesesteak Cups

By kathya5084

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

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

Details

Servings 4
Preparation time 25mins
Cooking time 40mins

Preparation

Step 1

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