Description
Mini Steak and Cheese Cups are the perfect bite-sized appetizer or snack, combining tender steak, gooey cheese, and flaky crescent dough. This easy-to-make savory recipe is ideal for parties, game day, or quick dinners. Great for reheating or freezing, this handheld dish is rich, cheesy, and endlessly customizable.
Ingredients
1/2 pound steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 cup sharp cheddar cheese, shredded
1/2 cup provolone cheese, shredded
1 tube refrigerated crescent dough
1 tablespoon melted butter
1 tablespoon chopped fresh parsley (optional)
Instructions
1. Season steak with salt and pepper. Sear in hot olive oil for 2–3 minutes per side. Let rest, then dice into small pieces.
2. In the same skillet, sauté diced onions for 5–7 minutes until golden. Add garlic and Worcestershire sauce, cooking for 1 more minute.
3. Preheat oven to 375°F (190°C). Cut crescent dough into squares and press into greased muffin tin cups.
4. Add a spoonful of sautéed onions to each dough cup, followed by diced steak. Top with a mix of cheddar and provolone.
5. Bake for 12–15 minutes until the dough is golden brown and cheese is melted.
6. Brush with melted butter, sprinkle parsley if desired, and let cool for 5 minutes before serving.
Notes
This recipe works well with leftover steak.
You can swap crescent dough for puff pastry squares.
Freeze baked cups for quick snacks later; just reheat in toaster oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 275
- Sugar: 2g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg