Rachael Ray Philly cheesesteak minis

I made these but didn’t use them as a snack.  I froze them in packages of 10 or 12, and would bring them out as needed and microwave briefly, either for a meal or a sandwich (2 will do it and press them down). I don’t know why it wouldn’t work as meatballs.

Ingredients

• 2 lbs  ground beef (1 lb 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
• Cooking spray

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Yields: 4-6 as a snack (fills 2 mini muffin tins)

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Preparation

Preheat oven to 400ºF. Put 2 mini muffin pans into the hot oven for a few minutes until hot. While mini muffin pan is preheating, prepare the Philly cheesesteak mixture.

In a medium skillet over medium-high heat, brown the meat. Once brown, add the onion, peppers and Worcestershire, and cook for 1-2 minutes. Remove from heat and cool.

In a medium bowl, mix the biscuit mix, milk, cooled meat mixture and 1 1/2 cups of cheese. Season with salt and pepper.

Pull the hot pan out of the oven and spray muffin cups with 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 cheese.

Bake for 15 minutes or until golden on top.

http://www.rachaelray.com/recipe.php?recipe_id=4877