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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I made these for a recent potluck at work - they were pretty popular! Recipe is from Rachael Ray. Ingredients:
2 lbs ground sirloin |
1 small yellow onion, finely chopped |
1 red bell pepper, finely chopped |
1 green bell pepper, finely chopped |
1/4 cup worcestershire sauce |
1 1/2 cups all-purpose biscuit mix |
1/2 cup milk |
2 cups shredded provolone cheese, divided |
salt and pepper |
nonstick cooking spray |
Directions:
1. Preheat the oven to 400ºF. Put two mini muffin pans into the hot oven for a few minutes until hot.
2. While the mini muffin pan is preheating, prepare the Philly cheesesteak mixture.
3. In a medium size skillet over medium-high heat, brown the meat. Once brown, add the onion, peppers and Worcestershire sauce and cook for 1-2 minutes. Remove from the heat and cool.
4. In a medium size bowl, mix the biscuit mix, milk, cooled meat mixture and 1 1/2 cups of the cheese. Season with salt and pepper.
5. Pull the hot pan out of the oven and spray the muffin cups with the cooking spray. Use a small scoop to evenly scoop heaping scoopfuls of the biscuit mixture into all of the mini muffin cups. Top each scoop of mixture with a little sprinkle of the remaining cheese.
6. Bake for 15 minutes, or until golden on top.
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