Philly Cheesesteak Cups


These Philly Cheesesteak cups don't look the prettiest, but they taste delicious! I'm not a fan of green peppers, so anytime a recipe 'calls' for green peppers, I use an orange or yellow one. They have a bit of a milder taste than the green ones. Of course, as I always say, change the recipe to suit your preferences!


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Philly Cheesesteak Cups

 Ingredients

  • 2 T. Coconut Oil or Butter
  • 1 med. Onion, sliced
  • 1 Orange Pepper, sliced
  • 14 oz. Roast Beef, sliced thin, chopped
  • 6 Provolone slices
  • 4 Eggs, beaten
  • 1/2 t. Pink Salt
  • 1/2 t. Garlic Salt
  • 1/2 t. Black Pepper
  • 2 t. dried Basil
  • 2 t. dried Oregano
  • 1/2 t. Chili Powder
  • 1/2 t. Paprika
  • 2 c. Mozzarella, shredded


Directions

  1. Preheat oven 375*. Spray a 12 muffin pan with non-stick oil.
  2. Heat a skillet over medium-high heat. Add Coconut Oil or Butter, sliced Onion, and sliced Pepper. Saute until soft, about 3 minutes.
  3. Place 1/2 slice of Provolone to each muffin cup and Add approx. 2 oz. of chopped Roast Beef per muffin cup. Then add sauteed onions/peppers.
  4. Beat the eggs and add all the spices, whisking together.
  5. Pour (distribute as evenly as possible) a small amount of egg mixture into each muffin cup.
  6. Top with Mozzarella cheese.
  7. Bake for 12-15 min.
  8. Serve warm! and Enjoy!


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