Delicious little cups filled with steak and cheese. Goodness in a bread cup. Quick to grab for on the go. Freezer friendly too.
If you’ve been hanging around a little while you know I’m a Philly girl. I just got done trying to express my love for pretzels last week. I’m not sure if I did that well. But I hope you gathered that Philly and pretzels go hand in hand.
But do you know what Philly is really famous for? Come on. I know you got this one! It’s cheese steaks. Well here’s a cute little twist on the cheese steak. It’s all the goodness of a cheese steak wrapped up in a little bread cup. And we all also know how much I love to bake bread. So this was one was just waiting for me to create it.
A few reasons to love them.
1. Great taste of a Philly cheese steak.
2. Convenient, individual size.
3. Grab and go for dinners in a jiffy.
4. Easy to reheat. When’s the last time you had leftover cheese steaks though?
5. Freezer friendly. Have extras? Freeze them for later.
Need any more reasons? I’ve got em. But I’ll spare you the words. Just do yourself a favor and make them. You won’t regret it. Well, maybe you will if you can’t eat just one. No guarantees.
In that case, I’m totally not responsible for this recipe. I’ll just fess up right now. I can’t eat just one of these either. So we’ll just call it the 2fer club. Many openings available. Feel free to join.
There’s one thing that I get hung up on though about cheese steaks. What is it exactly that I love? The steak, the cheesiness, the bread? I’ve decided what’s not to love. I’m a cheese steak lover for life. Maybe you are too.
Til we meet and eat again,
- 1 tbsp active dry yeast
- 1 cup warm water
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 2½ cups flour
- For Steak mixture:
- ⅓ cup chopped onion
- ⅓ cup chopped green pepper
- 9 oz frozen beef sandwich steaks
- 12 oz shredded provolone cheese (may substitute american, cheddar, etc.)
- Proof the yeast using the water and sugar: Place the warm water in a measuring cup. sprinkle with sugar and then with yeast.
- Mix the salt into the flour in a stand mixer bowl.
- After the yeast has proofed, add the yeast mixture to the flour. Add in oil. Knead until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic.
- Cover and let rise for about 10 minutes.
- Meanwhile chop onion and green pepper. Cook onion and peppers along with sandwich steaks over medium heat. Cook until steak is no longer pink. Season with salt and pepper to taste.
- Drain and set aside.
- Preheat oven to 350 degrees.
- Grease a 12 cup muffin pan very well. Divide dough into 1.5 oz balls. I got about 13. Reserve last dough piece for another purpose or make an extra cup. It’s up to you.
- Place dough in muffin cup and press along bottom and sides to form a well in the center.
- Take 6 oz of cheese evenly among the 12 cups placing about ½ oz in each dough cup.
- Next divide steak/onion mixture evenly among the 12 cups. Take remaining 6 oz of cheese and evenly sprinkle over tops.
- Bake for 15-18 minutes or until dough is golden brown and cheese is melted.
Recipe: Carmel Moments