Craving all the flavors of a classic Philly cheesesteak in a convenient, high-protein form?
These Philly Cheesesteak Muffins (also known as cheesesteak cups) are the perfect solution!
Packed with seasoned ground beef, sautéed peppers, onions, and melted cheese, each serving delivers 28 grams of protein. They've been a great way to help keep me satisfied and on track with my goals, and I'm sure you'll feel the same way!
These cheesesteak cups are perfect for meal prep, grab-and-go lunches, or a quick snack that tastes like your favorite sandwich.
Let's get cooking!
Philly Cheesesteak Muffins
Servings: 6 (1 Serving = 2 Muffins)
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ingredients:
1 Lb Lean Ground Beef or Ground Sirloin (93-96% Lean)
1/2 Cup Diced Green Bell Pepper
1/2 Cup Diced Onion
1/2 Cup Diced Mushrooms
1 Tsp Olive Oil
1/2 Tsp Garlic Powder
1/2 Tsp Salt
1/2 Tsp Black Pepper
1 Tsp Worcestershire Sauce
1/2 Cup Liquid Egg Whites (or 4 Egg Whites)
1/2 Cup Shredded Mozzarella & Provolone Cheese Blend
1/4 Cup Plain Fat-Free Greek Yogurt
1/4 Cup Panko Breadcrumbs
Directions:
For this recipe, you'll need:
• 12-Cup Muffin Tin
• Large Mixing Bowl
• Skillet
• Spatula
• Cutting Board
• Knife
• Measuring Cups & Spoons
• Non-Stick Cooking Spray
1. Preheat the oven to 375°F and spray a 12-cup muffin tin with non-stick cooking spray.
2. Heat olive oil in a skillet over medium heat. Add diced onions, bell peppers, and mushrooms, and sauté until softened, about 5 minutes.
3. Set the skillet aside to cool.
4. In a large mixing bowl, combine the raw ground beef, cooked vegetables, egg whites, Greek yogurt, Worcestershire sauce, panko breadcrumbs, garlic powder, salt, and pepper. Mix until well combined.
5. Evenly divide the mixture into the 12 muffin cups, pressing down lightly to compact.
6. Bake for 20 minutes, then remove from the oven and sprinkle the mozzarella and provolone cheese blend evenly over each muffin.
7. Return to the oven and bake for an additional 5 minutes, until the cheese is melted and bubbly and the beef is fully cooked.
8. Let cool slightly before removing from the muffin tin. These cheesesteak cups can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Macros Per Serving:
Calories: 246
Protein: 28g
Carbs: 8g
Fat: 11g
Fiber: 1g
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Recipe In The 1st Phorm App
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