Cheesy Steak Cups – Delicious 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 tablespoon active or instant dry yeast
- ⅔ cup warm water
- 2 tablespoons olive oil
- 2 tablespoons sugar
- 1 egg, slightly beaten
- 1 teaspoon salt
- 2⅓ cups flour
- ⅓ cup chopped onion
- ⅓ cup chopped green pepper
- 9 oz frozen beef sandwich steaks
- 8 oz shredded provolone cheese (may substitute American, cheddar, etc.), divided
- In a large mixing bowl, combine warm water and sugar. Sprinkle yeast over the warm water. Let dissolve. Using the flat paddle mixer attachment stir in the oil. Add egg, salt and 1 cup of flour. When combined, switch to dough hook and add additional 1⅓ cup of flour. Knead for about 3-5 minutes, until smooth and elastic.
- Cover with a damp cloth while you make the filling.
- 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. Spray 12 cup muffin pay with non stick cooking spray. Make sure it grease it well.
- Divide dough into 12 equal balls. Place each dough ball in muffin cup and press along bottom and sides to form a well in the center.
- Combine 6 ounces of cheese and steak mixture.
- Next divide the mixture evenly among the 12 cups. Take remaining 2 ounces of cheese and evenly sprinkle over tops.
- Bake for 15-18 minutes or until dough is golden brown and cheese is melted.
Recipe: Gather for Bread
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