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Preheat your oven to 400°.
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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.
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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.
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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.
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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.
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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.