Muffin Cups with Beef and Caramelized Onions

What to do with leftover steak? I usually just make steak and cheese sandwiches but this is a fun variation. I left the onions out of some for Nick who ate 4 of them in 2 days. I guess they were a hit.

The cut open version needs many of a food stylists techniques to look good but we wanted to be able to eat the food when after the picture was taken.

Muffin Cups with Beef and Caramelized Onions
adapted from Taste of Home 2011
2 medium onions, thinly sliced2 Tbsp butter,
1 tsp. flour
1/8 tsp. Kosher salt
1/2 cup beef broth
6 oz. leftover steak, sliced thin
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided

Preheat the oven to 375^oF.

Cook the onions in the butter until very tender.Stir in the flour and salt until blended; gradually add broth. Bring to a boil; cook and stir until thickened. Add the steak to the mixture and heat through

Separate biscuits, splitting each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups,making sure that the sides and tops overlap. Fill each with about 2 tablespoons beef mixture. 

Combine mozzarella and Parmesan cheeses; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with additional Parmesan cheese. 

Bake in oreheated oven for 12-15 minutes or until golden brown. Let stand  for 2 minutes before removing from pan. Serve warm.