Philly Cheesesteak Bagel Cups
featured in Mouth-Watering Bagel Recipes
These Philly cheesesteak cups are a cute hand-held version of the classic sandwich. The flaky pastry cups are filled with tender beef, sautéed onions, and melted cheese for a savory and satisfying snack.
97% would make again
Total Time
52 minutes
52 min
Prep Time
30 minutes
30 min
Cook Time
22 minutes
22 min
Total Time
52 minutes
52 min
Prep Time
30 minutes
30 min
Cook Time
22 minutes
22 min
Ingredients
for 6 cups
- 1 green bell pepper, chopped
- ½ medium onion, chopped
- 1 cup mushroom (75 g), chopped
- 1 lb ribeye steak (455 g), thinly sliced
- olive oil
- ½ teaspoon salt
- garlic powder
- ground pepper
- ⅓ cup milk (80 mL)
- ⅓ cup heavy cream (80 mL)
- 1 package puff pastry, thawed
- ½ cup provolone cheese (55 g), grated
Nutrition Info
- Calories 387
- Fat 28g
- Carbs 11g
- Fiber 1g
- Sugar 2g
- Protein 22g
Estimated values based on one serving size.
Preparation
- Chop the green pepper, onion, mushrooms and thinly slice the rib eye steak.
- Sautè chopped pepper and onions in a skillet with oil over medium heat for 5 mins. Add mushrooms and cook another 5 minutes. Set aside.
- In another skillet, cook the sliced rib eye (the meat will cook in it’s own fat so no oil necessary!)
- Once meat is cooked through, add the pepper mixture, season with salt to taste, pepper to taste, and garlic powder to taste.
- Add milk and cream. Bring to a light boil, stirring frequently, until mixture thickens. Remove from heat.
- Cut thawed pastry dough into 3-inch (7.5 cm) squares.
- Place in a greased muffin tray.
- Fill with ¼ cup cheesesteak mix and bake for 10-12 minutes at 400°F (200°C).
- Take out of oven and cover with grated provolone cheese. Return to oven until cheese is melted.
- Enjoy!
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