Philly Cheese Steak Puff Pastry Cups

Philly Cheese Steak Puff Pastry Cups

1 green pepper, chopped
1/2 medium onion, chopped
1 cup mushroom, chopped
1 lb rib eye steak, thinly sliced
olive oil
1/2 tsp salt
1/4 garlic powder
1/4 ground pepper
1/3 cup milk
1/3 cup heavy cream
1 package puff pastry, thawed
1/2 cup provolone cheese, grated

Sautè chopped pepper and onions in a skillet over medium heat for 5 mins. Add mushrooms and cook another 5 minutes. Set aside.

In another skillet, cook the sliced rib eye (the meat will cook in it’s own fat so no oil necessary!) 

Once meat is cooked through, add the pepper mixture, and season with salt, pepper and garlic powder to taste. 

Add cream and milk. Bring to a light boil, stirring frequently, until mixture thickens. Remove from heat.

Cut thawed pastry dough into 3-4 inch squares and place in a greased muffin tray.

Fill with 1/4 cup cheesesteak mix and bake for 10-12 minutes at 400 degrees Fahrenheit.

Take out of oven and cover with shredded parmesan cheese.

Bake again until cheese has melted. Serve and enjoy!