Name: Garlic Butter Philly Cheesesteak Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 soft flour tortillas, 4 inches each, small flour tortillas work best for clean, sturdy cups; 450 g raw ribeye steak, thinly sliced, you can ask your butcher to slice it thin or freeze it for 30 minutes and slice it yourself; 150 g yellow onion, thinly sliced, about one medium onion; 180 g provolone cheese, shredded, or substitute with mozzarella or American cheese; 30 g unsalted butter, 2 tablespoons for sautéing; 3 garlic cloves, minced, fresh garlic adds essential flavor; 1 tablespoon olive oil, for cooking the steak; 1 teaspoon oil for greasing the muffin tin, vegetable or olive oil works; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons chopped fresh parsley, optional garnish for color

Description

These Garlic Butter Philly Cheesesteak Cups feature tender, thinly sliced ribeye steak seasoned with garlic and caramelized onions, topped with melted provolone and baked inside crispy tortilla shells. Perfect for entertaining, game day appetizers, or an impressive weeknight dinner that comes together in just 30 minutes.

Ingredients

Scale

12 soft flour tortillas, 4 inches each, small flour tortillas work best for clean, sturdy cups
450 g raw ribeye steak, thinly sliced, you can ask your butcher to slice it thin or freeze it for 30 minutes and slice it yourself
150 g yellow onion, thinly sliced, about one medium onion
180 g provolone cheese, shredded, or substitute with mozzarella or American cheese
30 g unsalted butter, 2 tablespoons for sautéing
3 garlic cloves, minced, fresh garlic adds essential flavor
1 tablespoon olive oil, for cooking the steak
1 teaspoon oil for greasing the muffin tin, vegetable or olive oil works
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley, optional garnish for color

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Instructions

Prepare the Tortilla Cups
1. Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin with 1 teaspoon of oil, using a pastry brush or paper towel to coat each cup evenly.
2. Gently press each small tortilla into a muffin cup, allowing the edges to rise slightly above the rim to create a crispy border, about 1 inch higher than the cup.
3. Bake the tortilla cups for 8 to 10 minutes until they are golden, crispy, and hold their shape, watching to prevent over-browning.
4. Remove from the oven and let the cups cool in the tin for 2 to 3 minutes so they set, then carefully remove them to a wire rack.
Cook the Garlic Butter Steak and Onions
1. In a large skillet over medium heat, add the butter and let it melt for about 30 seconds, then add the sliced onions and cook for 6 to 8 minutes, stirring occasionally, until they are soft and caramelized with golden edges.
2. Stir in the minced garlic and cook for 1 minute until fragrant, then transfer the onion mixture to a clean plate.
3. In the same skillet over medium-high heat, add the olive oil and heat until it shimmers, about 1 minute, then add the thin ribeye slices in a single layer and cook for 2 to 3 minutes without stirring to develop a light crust.
4. Stir the steak, breaking it into smaller pieces, and cook for another 1 to 2 minutes until no pink remains, then season with salt and pepper to taste and stir in the caramelized onions.
Assemble the Cups
1. Spoon a heaping tablespoon of the garlic butter steak and onion mixture into each crispy tortilla cup, distributing the filling evenly.
2. Top each cup with about 15 grams (roughly 1 heaping tablespoon) of shredded provolone cheese, filling the cup generously.
3. Return the filled cups to the oven and bake for 3 to 5 minutes until the cheese melts and is bubbly and slightly browned at the edges.
4. Remove from the oven, sprinkle with fresh parsley if desired, and let cool for 1 to 2 minutes before serving to avoid burning your mouth.

Prep Time: 15 minutes
Cook Time: 15 minutes