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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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âA tube of refrigerated biscuits makes these delicious bites so quick and easy! Theyâre one of my tried-and-true, great lunch recipes and always bring raves., says Brabara Carlucci of Orange Park, Florida. In fact, I usually double the recipe just to be sure I have leftovers.âBarbara Carlucci, Orange Park, Florida Ingredients:
3 medium onions, thinly sliced |
1/4 cup butter, cubed |
1 beef top sirloin steak (1 inch thick and 6 ounces), cut into 1/8-inch slices |
1 teaspoon king arthur unbleached all-purpose flour |
1 teaspoon brown sugar |
1/4 teaspoon salt |
1/2 cup beef broth |
1 tube (16.3 ounces) large refrigerated flaky biscuits |
3/4 cup shredded part-skim mozzarella cheese |
1/3 cup grated parmesan cheese, divided |
Directions:
1. In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink.
2. Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
3. Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
4. Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
5. Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yield: 4 servings.
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