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Philly Cheesesteak Cupcakes
Prep Time: 10 minutes
cook time: 16 minutes
yield: 6 jumbo or 12 regular-size cupcakes
2 tablespoons coconut oil or unsalted butter
1½ cups diced green bell peppers
¾ cup chopped onions
1 clove garlic, smashed to a paste
1½ pounds ground beef or lamb
1 large egg, beaten
½ cup powdered Parmesan cheese teaspoon fine sea salt
teaspoon ground black pepper
teaspoon dried basil
teaspoon chili powder
teaspoon dried ground marjoram
teaspoon dried thyme leaves
1½ cups cubed provolone or fontina cheese
Preheat oven to 350°F. Line a jumbo 6-well muffin pan or a standard-size 12-well muffin pan with paper liners.
Heat the oil in a skillet over medium-high heat. Add the bell peppers and onions and sauté until soft, about 3 minutes. Add the garlic and sauté for another minute. Remove from the heat and transfer the vegetable mixture to a large bowl. Add the ground beef, beaten egg, and Parmesan cheese. Season with the salt and spices. Add the cubes of cheese and mix well to combine.
Form the mixture into six 2½-inch balls or twelve 1½-inch balls. Place a ball in each lined muffin cup. Bake until the cupcakes’ internal temperature reaches 160°F, about 12 minutes for jumbo cupcakes or 9 minutes for regular-sized ones. Remove from the oven and serve warm.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.