CLEVELAND, Oh -- It's a perfect game day recipe, but honestly it's so good you will find yourself making it during basketball and baseball season too! It's a recipe developed by Certified Angus Beef and Chef Matt Mytro from Flour Restaurant showed Fox 8's Stefani Schaefer how easy it is to put together.
Philly Cheese Steak Cups
- 2 (8-ounce) 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 teaspoon salt
- 1/2 teaspoon pepper
- Standard 12-count muffin tin
- Non-stick cooking spray
- all-purpose flour, for dusting
- 2 tubes (8-ounce each) crescent dough sheets
- 8 slices provolone cheese, cut into thirds
- Preheat oven to 400°F. Heat oil in a large frying pan on medium high heat. Sear steaks 2-3 minutes per side to develop a deep brown crust; transfer to cutting board.
- Turn the pan heat down to medium and sear peppers and onion, stirring often until slightly soft and browned on edges, about 3 minutes; transfer to a mixing bowl. Cut steaks into super thin 1/2-inch wide ribbons; toss with peppers and onion and season with salt and pepper.
- Lightly spray muffin tin with cooking spray. Lightly dust work surface with flour. Lay out crescent dough and cut each into 6 squares 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 within each dough cup and top with remaining provolone.
- Bake for 8 minutes, rotate pan and bake 5-6 more minutes until dough is golden brown and cheese is bubbly on top. Cool steak cups at least 10 minutes in tin before serving.