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
1 ½ cup
all-purpose biscuit mix
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
via Rachel Ray Show