Cheesesteak-stuffed mushrooms deconstructed and piled high in mini phyllo shells for the perfect game-day snack. These won't make it to half-time. I guarantee it.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
42 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Place phyllo shells on a baking sheet.
Step 2
Melt butter in a large skillet over medium-high heat. Add mushrooms, onion, and bell pepper. Cook until onion is translucent and mushrooms have softened, about 5 minutes. Add steak, Worcestershire sauce, and soy sauce; cook for 5 minutes.
Step 3
Meanwhile, mix cream cheese and parsley together in a large bowl. Add cooked steak and vegetable mixture and stir to combine. Spoon mixture into the phyllo shells and sprinkle mozzarella cheese over top.
Step 4
Bake in the preheated oven until cheese is brown, about 5 minutes.
Ingredients
1 tablespoon butter
2 ounces cream cheese, softened
½ cup shredded mozzarella cheese
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
¼ cup diced onion
½ teaspoon parsley flakes
¼ cup diced green bell pepper
½ cup diced fresh mushrooms
6 ounces frozen thinly sliced steak (such as Steak-umm®), thawed
