Categories: Steak
Ingredients
- 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
- ⅓ cup heavy cream
- ⅓ cup milk
- 1 package puff pastry, thawed
- 1/2 cup provolone cheese, grated
Directions
- Preheat your oven to 400°.
- 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.
- 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.
- 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.
- 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 ¼ cup of cheesesteak mix to each cup.
- 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.