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Philly Cheesesteak Cups

An easy appetizer recipe with beefy, cheesy deliciousness packed into a buttery crescent roll crust. Serve at your party and watch them disappear!

55 mins
12 Serving(s)
Philly Cheesesteak Cups


  • 1 (16 oz.) pkg. Bertolino Certified Angus Beef® Shaved Steak
  • 2 tsp. canola or vegetable oil
  • 1 small yellow onion, thinly sliced
  • 1 bell pepper, yellow or red, seeded and cut into thin strips
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • all purpose flour, for dusting
  • 2 (8 oz.) tubes crescent dough sheets
  • 8 slices provolone cheese, cut into thirds


  1. Preheat oven to 400°F. Heat oil in a large frying pan on medium-high heat. Sear steak 2-3 minutes to develop a deep brown crust; set aside.
  2. Turn the pan heat down to medium and sear peppers and onion, stirring often until slightly soft and browned on edges, about 3 minutes; transfer to a mixing bowl. Toss steak with peppers and onion and season with salt and pepper.
  3. Lightly spray muffin tin with cooking spray. Lightly dust work surface with flour. Lay out crescent dough and cut each into 6 squares, then round corners. Press discs into muffin tin and place a piece of provolone at the bottom of each dough cup.
  4. Discard excess liquid from steak mixture; evenly divide within each dough cup and top with remaining provolone.
  5. Bake for 8 minutes, rotate pan and bake 5-6 more minutes until dough is golden brown and cheese is bubbly on top. Cool steak cups at least 10 minutes in tin before serving.

Nutrition Facts

180 Calories Per ServingFat: 12gSaturated Fat: 6gCholesterol: 40mgSodium: 390mgCarbohydrates: 5gSugars: 1gProtein: 13g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe