Philly Cheesesteak Cups

Philly Cheesesteak Cups takes your favorite sandwich and turns it into hand held bites that are cheesy, delicious and ready in 30 minutes!

AN EASY PHILLY CHEESESTEAK INSPIRED RECIPE

I absolutely adore any and all things Philly Cheesesteak related. They have been one of my favorite sandwiches for ages and I love that you can turn that flavor into a lot of different things. These Philly Cheesesteak Cups are super quick, simple and are such a fun recipe to make that the whole family will enjoy!

TIPS FOR MAKING PHILLY CHEESESTEAK CUPS:

• 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.

INGREDIENTS NEEDED: (FULL RECIPE IN THE RECIPE CARD AT THE BOTTOM OF THE POST)

• butter
• onion
• green bell pepper
• garlic
• lean ground beef
• Worcestershire sauce
• steak seasoning
• crescent roll dough sheet
• provolone cheese

HOW TO MAKE PHILLY CHEESESTEAK CUPS:

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.

Spray 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.

HOW TO STORE:

• This Philly Cheesesteak Biscuit Cup recipe can be stored in the refrigerator in an airtight container or ziptop bag for up to 3-4 days, you can easily remove and heat up in the microwave until heated through.
• These can also be frozen! They actually freeze very well. To freeze bake and cool completely then place in a freezer bag and they should stay good in the freezer for up to 6 months.
• I would thaw in the refrigerator then microwave or heat on the lowest setting on your oven to reheat these.

CRAVING MORE RECIPES?

• Philly Cheesesteak Skillet
• Philly Cheesesteak Casserole
• Cheesesteak Stuffed Peppers
• Chicken Philly Sandwiches (+Video)
• Philly Cheesesteak Crescent Ring
• Mini Chicken Pot Pies
• Cheeseburger Cups
• 30-Minute BBQ Beef Biscuit Cups
• Taco Cups
• French Dip Sliders

Philly Cheesesteaks Cups

Philly Cheesesteak Cups takes your favorite sandwich and turns it into hand held bites that are cheesy, delicious and ready in 30 minutes!

5 from 1 vote

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Brandie @ The Country Cook

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Ingredients

• ▢ 1 Tbsp unsalted butter
• ▢ ½ small onion diced
• ▢ ½ green bell pepper diced
• ▢ 1 clove garlic minced
• ▢ ½ pound 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

Instructions

• 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.
• Spray 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.

Notes

• 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.

Course: Appetizer, Main Course

Cuisine: American

Nutrition

Calories: 383kcal | Carbohydrates: 27g | Protein: 19g | Fat: 23g | Sodium: 693mg | Fiber: 1g | Sugar: 7g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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