Mini Steak and Cheese Cups
Mini Steak and Cheese Cups are perfect for a quick party snack or a cozy bite at home, featuring tender steak, peppers, onions, and melty provolone inside golden crescent cups.
Ingredients
For the filling
- 2 pieces top sirloin steaks Thinly sliced
- 2 teaspoons oil For cooking
- 1 small yellow onion Thinly sliced
- 1 piece bell pepper Yellow or red, seeded and cut into thin strips
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the cups
- 1 standard 12-count muffin tin
- 1 can non-stick cooking spray For greasing the muffin tin
- All-purpose flour for dusting For the work surface
- 2 tubes (8-ounce each) crescent dough sheets
- 8 slices provolone cheese Cut into thirds
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Heat oil in a frying pan over medium-high heat. Sear steaks for 2-3 minutes per side. Transfer to a cutting board.
- Reduce heat to medium. Cook peppers and onion until soft and browned, about 3 minutes. Transfer to a bowl.
- Cut steaks into thin ribbons, then toss with peppers and onion. Season with salt and pepper.
Assembly
- Spray muffin tin with cooking spray. Dust work surface with flour.
- Cut crescent dough into 6 squares per sheet. Press into muffin tin.
- Place a piece of provolone at the bottom of each cup.
- Discard excess liquid from steak mixture. Divide mixture among dough cups. Top with remaining provolone.
Baking
- Bake for 8 minutes. Rotate pan and bake for another 5-6 minutes until golden brown.
- Cool for 10 minutes before serving.
Notes
Serve Mini Steak and Cheese Cups warm so the cheese stays melty. Good dips include ketchup, mustard, or a simple garlic mayo. Add a fresh salad for balance.