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Philly Cheesesteak Cups

Yields1 Serving

 1 tbsp unsalted butter
 ½ small onion, diced
 ½ green bell pepper, diced
 1 clove garlic, minced
 ½ lb lean ground beef
 1 tbsp Worcestershire Sauce
 1 tsp Montreal steak seasoning
 1 can crescent roll dough sheet
 4 slices provolone cheese, cut into 4ths
 1 scallion, thinly sliced for garnish, optional

Preheat the oven to 375°F. Place a large skillet over medium-low heat, once hot, melt the butter and cook the onions and bell pepper until softened, stirring occasionally, 5-8 minutes. Add the garlic to the pan and cook until fragrant, 30 seconds.


Add the ground beef to the skillet, break it up, and brown the meat until there is no pink left. Drain off any excess fat. Add the Worcestershire sauce and steak seasoning, mix in to combine, set to the side off the heat.


Well grease 8 sections of a muffin tin with baking spray, set aside. Cut the crescent dough into 8 equal squares. Press the dough into the greased muffin tin. Add one piece of cheese to the bottom of each piece of dough. Evenly spoon the meat mixture on top. Add another piece of cheese on top of the meat. Close the cups by folding over the corners on top.


Bake for 15 minutes until golden brown. Take out of the sections and garnish with scallions, optional.


**For this recipe we use ground beef, but if you want a more authentic flavor you can use ribeye steak or even deli roast beef.

**Provolone is our go-to cheese but you can also use mozzarella.

**We like to use the crescent dough sheets because they do not need to have the seams sealed and are easier to cut into squares.

**Make sure you grease your muffin tin well so these do not stick.

**You can easily double this batch if you are serving more people.