Best Philly Cheesesteak Muffins Recipes

PHILLY CHEESESTEAKS CUPS

Steps:

• 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.

PHILLY CHEESE STEAK

Steps:

• Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
• Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
• Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
• Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

PHILLY CHEESESTEAK MUFFINS

Steps:

• Preheat oven to 375°.
• Spray 6 jumbo muffin cups with nonstick cooking spray.
• Cook onion in olive oil over medium heat in a saute pan, until the onion is golden brown and soft.
• Open the crescent roll tubes, and unroll the dough.
• Each tube has 8 triangles; you want to push the edges together of two triangles to create a rectangle.
• Repeat so you have 4 rectangles; do the same with the second tube, but only create 2 rectangles; use the rest of the dough for something else.
• Take a rectangle of dough and place it in a jumbo muffin cup so that it is centered, with edges hanging over.
• Press it up the side a bit on the short sides.
• Place 2 slices of roast beef inside each, allowing edges to drape over on top of the dough.
• Divide the onion among the cups.
• Place half a piece of cheese in each, folded in half.
• Fold the roast beef in, and then fold the dough in, pinching it in the middle and pinching it with the shorter sides as best you can.
• Bake for 15 minutes until crescent rolls are browned and cheese has melted.
• Serve with warmed Cheez Whiz, if desired.

QUICK AND EASY MUFFIN TIN CHEESESTEAKS

Steps:

• Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin with nonstick cooking spray.
• Roll out the pizza dough into a flat rectangle (12 by 14 inches) and cut the dough in half, making two 7-by-12-inch rectangles. Layer half the provolone on one of the rectangles in a single layer, leaving 1 inch around the edge. Then layer half the roast beef, followed by half the Caramelized Onions and some banana peppers. Repeat with the remaining dough and toppings.
• Tightly roll up each portion of dough into a long log. Cut each log into 6 pieces and place each piece into a cup of the prepared muffin tin. Bake until golden brown, 10 to 15 minutes. Let cool, then pop out using a butter knife. Serve!
• Set a skillet over medium-low heat and add the oil. Add the sliced onions and stir to combine with the oil. Season the onions with salt and pepper and cook, undisturbed, until the bottoms of the onions begin to caramelize, 10 to 15 minutes. Stir only once and then continue to cook, undisturbed, until the onions are golden and soft, another 5 minutes. Add water if necessary to help deglaze the pan throughout the cooking process.

PHILLY CHEESESTEAK

Steps:

• Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
• Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
• Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.