Philly Cheesesteak Cups

Philly Cheesesteaks, in little cups... because we can't leave a regular 'ol cheesesteak well enough alone around here.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 -8
Author Zachary Averett


  • 1 lb rib eye steak thinly sliced (if you want to save a little money, use flank steak EXTREMELY thinly sliced, or use ground beef)
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 1 green pepper chopped
  • 1 cup mushroom chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/3 cup heavy cream
  • 1/3 cup milk
  • 1 package puff pastry thawed
  • 1/2 cup provolone cheese grated


  1. Preheat your oven to 400°.
  2. Alright, first off, get your olive oil nice and warm in a skillet, add your chopped onion and peppers. Sautè on medium high heat for about 5 minutes. Add the mushrooms and sautè for another 5 minutes. Set aside.
  3. There's enough fat in the rib-eye (same with the ground beef, but if you are using flank steak, add a little oil) you can just put the beef in the skillet as is. Cook, stirring frequently for just a minute or so. The meat is thinly sliced enough that it only takes about a minute to cook through. It's okay if the meat breaks apart.
  4. Immediately add the pepper mixture back to the skillet with the beef. Add your seasonings, cream, and milk. Bring to a light boil, stirring constantly - shouldn't take long for the mixture to thicken. Remove from heat.
  5. Spray each cup in a muffin tin with non-stick. Place about a 3-4 inch square of pastry dough in each muffin cup. Add about 1/4 cup of cheesesteak mix to each cup.
  6. Bake for about 10 minutes. Place a small bunch of provolone cheese on each cheesesteak cup and continue to bake for another 3 minutes or so.