Philly Cheesesteak Won Ton Cups Recipes

PHILLY CHEESESTEAK WON TON CUPS

Steps:

• Preheat oven to 375°. Press wonton wrappers in greased muffin cups. Bake until golden brown, 4-5 minutes., Meanwhile, in a skillet, heat oil over medium-high heat; saute onion and green pepper until tender, 3-5 minutes. Remove from pan., Toss beef with Worcestershire sauce, steak seasoning and pepper. In same pan, cook and stir beef mixture over medium heat until heated through, about 5 minutes. Place about 2 tablespoons beef mixture in each cup; sprinkle each with scant 1 tablespoon cheese., Bake cups until heated through, 8-10 minutes. Serve immediately. If desired, top with pepperoncini and serve with steak sauce.

PHILLY CHEESESTEAK BAGEL CUPS RECIPE BY TASTY

Steps:

• Chop the green pepper, onion, mushrooms and thinly slice the rib eye steak.
• Sautè chopped pepper and onions in a skillet with oil over medium heat for 5 mins. Add mushrooms and cook another 5 minutes. Set aside.
• In another skillet, cook the sliced rib eye (the meat will cook in it's own fat so no oil necessary!)
• Once meat is cooked through, add the pepper mixture, season with salt to taste, pepper to taste, and garlic powder to taste.
• Add milk and cream. Bring to a light boil, stirring frequently, until mixture thickens. Remove from heat.
• Cut thawed pastry dough into 3-inch (7.5 cm) squares.
• Place in a greased muffin tray.
• Fill with ¼ cup cheesesteak mix and bake for 10-12 minutes at 400°F (200°C).
• Take out of oven and cover with grated provolone cheese. Return to oven until cheese is melted.
• Enjoy!

MINI PHILLY CHEESESTEAKS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
• Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Pour milk into flour mixture and cook, whisking constantly, until mixture is hot and thickened, 3 to 6 minutes. Add 2 ounces provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Remove from heat.
• Season steak all over with salt and ground black pepper.
• Heat 1 tablespoon olive oil in skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.
• Return skillet to heat and pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
• Heat 1 tablespoon oil in a skillet over medium-high heat; saute onion and peppers in hot oil until softened and slightly translucent, about 5 minutes.
• Stir peppers and onions mixture into diced meat; season with salt and pepper.
• Spread bread slices out on prepared baking sheets and drizzle remaining olive oil over the top. Turn slices over so that the oiled-side is facing down. Spread a thick layer of cheese mixture onto each slice. Spoon meat mixture over cheese. Sprinkle provolone cheese over the top of each slice.
• Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.