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Onion-Beef Muffin Cups Recipe
Onion-Beef Muffin Cups Recipe photo by Taste of Home

Onion-Beef Muffin Cups Recipe

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“A tube of refrigerated biscuits makes these delicious bites so quick and easy! They’re one of my tried-and-true, great lunch recipes and always bring raves.," says Brabara Carlucci of Orange Park, Florida. "In fact, I usually double the recipe just to be sure I have leftovers.”—Barbara Carlucci, Orange Park, Florida
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 4 servings


  • 3 medium onions, thinly sliced
  • 1/4 cup butter, cubed
  • 1 beef top sirloin steak (1 inch thick and 6 ounces), cut into 1/8-inch slices
  • 1 teaspoon all-purpose flour
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup beef broth
  • 1 tube (16.3 ounces) large refrigerated flaky biscuits
  • 3/4 cup shredded Galbani® Part Skim Mozzarella Cheese
  • 1/3 cup grated Parmesan cheese, divided


  1. In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink.
  2. Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
  3. Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
  4. Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
  5. Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yield: 4 servings.
Originally published as Onion-Beef Muffin Cups in Simple & Delicious September/October 2007, p33

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Aug. 2, 2014

"I only used one onion, because it's all I had. We thought this was very good, but I don't know that i would add 2 more whole onions! (And I LOVE onions.)"

Reviewed Sep. 20, 2013 Edited Oct. 31, 2013

"I really loved these which surprised me because I wasn't expecting much. I marinated my steak the night before and that added a lot of flavor I think. I tried to work really quickly when putting the filling in to the biscuits because I was afraid if they got too warm they wouldn't be fluffy and flakey but they baked up great despite the hot filling. I had leftover filling that I just served alongside as a bonus and everything was delicious. I will definitely make these again."

Reviewed Jan. 21, 2012

"I've made this recipe many times. My whole family LOVES it. The kids even ask to have it for dinner. I dice the onions a little smaller, but other than that I follow the recipe exactly."

Reviewed Mar. 7, 2011

"Fabulous--that's it!"

Reviewed Oct. 22, 2010

"These are great for field meals during harvest!"

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