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Onion-Beef Muffin Cups

 Onion-Beef Muffin Cups
“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
4 ServingsPrep: 25 min. Bake: 15 min.


  • 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 part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese, divided


  • 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.
  • 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.
  • 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.
  • Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over

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Onion-Beef Muffin Cups (continued)

Directions (continued)

  • filling. Fold dough over completely to enclose filling. Sprinkle
  • with remaining Parmesan cheese.
  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.