Mini Muffin Philly Cheesesteak Bites
- Prep Time:
- Cook Time:
- Total Prep + Cook Time:
1 Hr 15 Mins
Makes: 24 4-6
This recipe is from the Rachel Ray show mini muffintin week. Recently made these and a few others from her mini muffin tin week and they were a BIG HIT. Great for parties!
Ground Sirloin (1lb per muffin tin)
small yellow onion finely chopped
red bell pepper finely chopped
green pepper finely chopped
shredded provolone cheese (you can use any kind you like)
Pre heat oven to 400 degrees. Put 2 mini muffin pans in to the hot oven for few minutes to preheat them until hot. While mini muffin pan is preheating, prepare the Philly cheesesteak mixture.
In a medium skillet over medium-heat, brown the meat. Once brown, add the onion, peppers and Worcestershire sauce, and cook for 1-2 minutes. Remove from and and allow mixture to cool.
In a medium bowl, mix the biscuit mix, milk and cooled meat mixture and 1 1/2 cups of the cheese. Season with the salt and pepper.
Pull the hot pans out of oven and spray muffin cups with the cooking spray. Use a smal scoop or spoon to evenly scoop heaping scoopfuls of the bisucuit mixture in to all of the mini muffin cups. Top each scoop of mixture with a little sprinkle of cheese.
Bake for 15 mins of until golden on top
10-10 cuz i like any food really and the cheese and peppers just make it so good and i love Rachel ray show she got good stuff to make
other recipes in appetizers
This great taco dip is so easy to make, and you can add any other toppings you like.
Serve with tortilla chips.
A wonderful dip when hot off the grill (or out of the oven). Quick, easy, and I use disposable aluminum pie/cake containers, so clean up is a breeze!