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!




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!