Mini Steak and Cheese Cups

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Perfect for game nights, cozy gatherings, or just when you’re craving something hearty in a bite-sized form, these Mini Steak and Cheese Cups deliver big flavor with minimal fuss. Flaky, buttery pastry forms the perfect shell for juicy, seared steak pieces, sautéed peppers, onions, and melted cheese—all in one handheld bite. They’re meaty, cheesy, and endlessly snackable.

Think Philly cheesesteak meets elegant appetizer. These savory cups are an instant crowd-pleaser and look just as good on a party platter as they do on your weeknight dinner plate. You can prep them ahead, bake in batches, or even switch up the fillings with your favorite toppings—from mushrooms to jalapeños.

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What Kind of Puff Pastry Should I Use?

For best results, go with a high-quality, all-butter puff pastry. It offers the richest flavor and the flakiest texture. Store-bought puff pastry from the freezer aisle is perfectly fine—just make sure it’s thawed according to the package instructions. If you’re feeling extra fancy, making your own pastry from scratch would elevate these even further.

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Ingredients for the Mini Steak and Cheese Cups

Ribeye Steak
This cut gives you the most tenderness and flavor, thanks to its marbling. Dice it small for easy filling and quicker cooking.

Puff Pastry Dough
Acts as the crispy, golden vessel that holds all that savory goodness together. Be sure to roll it thin and cut it into rounds that fit your muffin tin.

Bell Peppers (Red and Yellow)
They add sweetness, crunch, and vibrant color. You can use just one color, but the mix makes for a more visually appealing bite.

Sweet Onion
Caramelized onions deepen the flavor and bring a subtle sweetness that pairs perfectly with the steak.

Shredded Provolone or Mozzarella Cheese
Melted cheese binds the ingredients together and gives that satisfying, gooey finish.

Olive Oil and Butter
Used to sear the steak and sauté the veggies. A mix of both gives a beautiful richness.

Garlic and Black Pepper
Just a touch for seasoning to boost all the other flavors without overpowering the cup.

Fresh Parsley (Optional)
A sprinkle on top adds freshness and color after baking.

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How To Make the Mini Steak and Cheese Cups

Step 1: Prep Your Ingredients

Thaw your puff pastry according to the package instructions and preheat your oven to 400°F. Dice the ribeye steak, bell peppers, and onion into small, bite-sized pieces. Shred your cheese and set everything aside so it’s ready to go.

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Step 2: Sauté the Steak and Veggies

Heat olive oil and butter in a large skillet over medium-high heat. Sear the diced steak until browned and cooked to your liking, then remove it from the pan and set aside. In the same skillet, add more butter if needed, then cook the onions and bell peppers until they’re soft and slightly caramelized. Add garlic during the last minute of cooking.

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Step 3: Prepare the Puff Pastry Cups

Roll out the thawed puff pastry sheet and cut into 12 evenly sized circles using a cookie cutter or a glass. Press each round into a muffin tin well, gently shaping the dough up the sides.

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Step 4: Assemble the Cups

Spoon the cooked steak and veggie mixture into each puff pastry shell. Be generous but avoid overfilling. Sprinkle shredded provolone cheese over each one.

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Step 5: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the pastry is golden brown and crisp. The cheese should be melted and bubbly.

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Step 6: Cool and Serve

Allow the mini cups to cool in the tin for a few minutes before using a spoon to lift them out gently. Sprinkle with fresh parsley if desired and serve warm.

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Serving and Storing Mini Steak and Cheese Cups

These mini steak and cheese cups are best served fresh out of the oven when the pastry is crisp and the cheese is ooey-gooey. However, they also store well and reheat beautifully, making them great for meal prep or make-ahead entertaining.

To store, place cooled cups in an airtight container and refrigerate for up to 3 days. To reheat, pop them in the oven or toaster oven at 350°F for 5-7 minutes to restore that flaky texture. Avoid microwaving, as it can make the pastry soggy.

If freezing, wrap each baked cup in foil and store in a freezer-safe bag. Reheat from frozen at 375°F for 10-12 minutes until warmed through.

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What to Serve With Mini Steak and Cheese Cups?

Creamy Coleslaw

The crunch and tang of coleslaw balance the rich filling of the cups.

Roasted Sweet Potato Wedges

A cozy, slightly sweet side that adds depth and color to the plate.

Caesar Salad

Crisp romaine with a garlicky Caesar dressing complements the savory meatiness.

Pickled Jalapeños

Add a kick of heat for those who like it spicy.

Garlic Parmesan Fries

For a hearty, indulgent pairing that turns this snack into a full meal.

Tomato Basil Soup

Perfect for dipping the flaky crust and adding a comforting touch.

Grilled Corn on the Cob

A seasonal, slightly smoky veggie to pair in summer months.

Marinated Mushrooms

Add an earthy, umami-rich contrast that works beautifully alongside the steak.

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Want More Appetizer Ideas?

If these Mini Steak and Cheese Cups got you hooked, here are more recipes you’ll want to add to your rotation:

• Crispy Chicken Fried Chicken for that crave-worthy crunch.
• Jalapeño Popper Deviled Eggs to spice up your platter.
• Philly Cheesesteak Sloppy Joes if you love messy, cheesy, meaty bites.
• Garlic Butter Steak Parmesan Rigatoni for a pasta-packed twist on the steak and cheese combo.
• Slow Cooker Chicken Wings that basically serve themselves.

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Save This Pin For Later

Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Tried it with a twist? Maybe added mushrooms or a spicy cheese blend? I’d love to hear your take—drop a comment below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite might be waiting there.

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