RECIPE

Mini Muffin Philly Cheesesteak Bites

Add this hearty, full-flavored mini muffin to Rach’s delicious collection.

Ingredients

  • 2 pounds ground sirloin (1 pound per muffin tin)
  • 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

Preparation

Pre-heat the oven to 400ºF. Put two mini muffin pans into the hot oven for a few minutes until hot.


While the mini muffin pan is pre-heating, prepare the Philly cheesesteak mixture.


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.


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.


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.


Bake for 15 minutes, or until golden on top.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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