Introduction:
Craving something savory, cheesy, and totally satisfying? These Mini Steak and Cheese Cups are the ultimate bite-sized comfort food.
Packed with tender steak, melted cheese, and wrapped in golden flaky dough, they’re perfect for game days, parties, or a cozy night in.
Each cup delivers a flavor punch in a portable, poppable package.
Ingredients:
1 lb (450g) steak (sirloin or ribeye works best), finely chopped
1 tbsp olive oil
1 small onion, diced
1 small green bell pepper, diced (optional)
1 tsp garlic powder
Salt and pepper to taste
1 cup shredded mozzarella or provolone cheese
1 can (8-count) refrigerated biscuit dough or crescent dough
Nonstick spray or butter (for greasing muffin tin)
Instructions:
Preheat oven to 375°F (190°C). Lightly grease a muffin tin with nonstick spray or butter.
Cook the steak: Heat olive oil in a skillet over medium-high heat. Add chopped steak and cook until browned.
Add onions and peppers and sauté until soft. Season with garlic powder, salt, and pepper.
Prepare the dough: Separate dough into individual pieces. Flatten each one into a circle and press into the muffin tin cups, forming a little dough “bowl”.
Fill and top: Spoon the steak mixture into each cup. Top generously with shredded cheese.
Bake for 12–15 minutes, or until the dough is golden and cheese is bubbly.
Cool slightly before removing from the tin. Serve warm.
Description:
These mini steak and cheese cups are like your favorite Philly cheesesteak but in snack-sized form. The flaky crust cradles juicy seasoned steak, melty cheese, and optional veggies, making them both indulgent and totally addictive. Easy to prep and even easier to devour, they hit the sweet spot between comfort and convenience.
Tips:
Use thin-cut steak or even leftover steak for quicker prep.
Don’t overfill the cups—leave room for the dough to rise.
Add a brush of butter on top before baking for a golden finish.
Customize the cheese: provolone, cheddar, or a cheese blend all work great.
Let them cool for a couple minutes so they hold their shape better when removed.
Variations:
Spicy kick: Add diced jalapeños or red pepper flakes.
Garlic herb crust: Mix minced garlic and herbs into melted butter and brush the dough before baking.
Vegetarian twist: Swap steak for sautéed mushrooms and spinach.
Breakfast style: Use scrambled eggs and sausage instead of steak.
Mini taco cups: Use seasoned ground beef and Mexican cheese, then top with sour cream and salsa.
Correction Note:
If your cups come out too soggy, make sure to drain excess moisture from the steak and veggie mix before filling the dough. Also, avoid using too much oil during the sauté step.
Enjoy!
Serve these mini steak and cheese cups fresh from the oven, maybe with a side of dipping sauce (like ranch, spicy mayo, or even cheese sauce). They’re hearty, delicious, and guaranteed to disappear fast—so you might want to make a double batch!
Let me know if you want this in printable format or styled like a recipe card!