Philly Cheesesteak Muffins Food

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.

EASY PHILLY CHEESESTEAK

Steps:

• Slice ribeye into thin strips. Cut bell peppers into long strips, onion into half rings and mushrooms into bite-sized pieces.
• Preheat an oiled skillet over high-heat. Add onions, bell peppers and mushrooms to the skillet. Sautee until all veggies are golden brown. Remove from the skillet and set aside.
• Add sliced beef to the same skillet and season with salt and pepper. Sautee until the beef is fully cooked. Add vegetables back to the skillet and stir to combine. Top with cheese slices and let mixture sit for a minute to melt.
• Stuff toasted or untoasted hoagie buns with the mixture. Serve immediately and 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.