Philly Cheese Steak Cups

Philly Cheese Steak Cups from Certified Angus Beef2 (8-ounce) CAB top sirloin steaks2 teaspoons canola or vegetable oil1 small yellow onion, thinly sliced1 bell pepper, yellow or red, seeded and cut into thin strips1 teaspoon salt1 / 2 teaspoon pepperStandard 12-count muffin tinNon-stick cooking sprayall-purpose flour, for dusting2 tubes (8 – ounce each) crescent dough sheets8 slices provolone cheese, cut into thirdsInstructionsPreheat oven to 400’F. Heat oil in a large frying pan on medium high heat. Sear top sirloin steaks 2-3 minutes per side to develop a deep brown crust; transfer to cutting board.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. Cut steaks into super thin 1 / 2 – inch wide ribbons; toss with peppers and onion and season with salt and pepper.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.Discard excess liquid from steak mixture; evenly divide within each dough cup and top with remaining provolone.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.Makes 12 appetizer portions2 (8-ounce) CAB top sirloin steaks2 teaspoons canola or vegetable oil1 small yellow onion, thinly sliced1 bell pepper, yellow or red, seeded and cut into thin strips1 teaspoon salt1 / 2 teaspoon pepperStandard 12-count muffin tinNon-stick cooking sprayall-purpose flour, for dusting2 tubes (8 – ounce each) crescent dough sheets8 slices provolone cheese, cut into thirdsInstructionsPreheat oven to 400’F. Heat oil in a large frying pan on medium high heat. Sear top sirloin steaks 2-3 minutes per side to develop a deep brown crust; transfer to cutting board.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. Cut steaks into super thin 1 / 2 – inch wide ribbons; toss with peppers and onion and season with salt and pepper.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.Discard excess liquid from steak mixture; evenly divide within each dough cup and top with remaining provolone.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.Makes 12 appetizer portions

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