Save on Pinterest

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
  • 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 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 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.

Recommended Video


Click stars to rate
Average Rating:
  • ShelbyTom
    Feb 20, 2020

    I make this in a casserole dish with all the biscuits split in two. Half split biscuits go on the bottom of greased casserole and bake for 15 minutes while I prepare the other ingredients. Then I pour the beef, caramelized onions, and double the sauce on top of half baked bottoms, cover with cheeses, add the top layer of biscuits and bake until tops are golden brown. Biscuits soak up a lot of liquid which is why I double the sauce. Less work intensive but full delicious flavor. My fireman son gobbles it up!

  • Henningjr
    Sep 9, 2016

    I substitute left over roast beef and homemade biscuits in this recipe. We think the carmalized onion flavor, enhanced by the touch f brown sugar, is what makes it special, so be sure to get the onions to that point.

  • antonich129
    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.)

  • julzrulz9
    Sep 20, 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.

  • jaime1664
    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.

  • cookbookmom
    Mar 7, 2011

    Fabulous--that's it!

  • Deb Burton
    Oct 22, 2010

    These are great for field meals during harvest!

  • Mrs_Lucci_N_FL
    Nov 8, 2009

    Can't get enough of 'em.

  • khegeman
    Jul 22, 2009

    No comment left

  • angelasandoval
    Feb 24, 2009

    No comment left