Philly Cheesesteak Phyllo Cups

Preheat your oven to 375°F (190°C).

In a large bowl, combine the shaved steak with garlic powder, cayenne pepper, and all-purpose seasoning. Mix well with your hands to ensure the meat is evenly coated.

Dice the yellow onion and green bell pepper.

Melt about 3 tablespoons of butter on a large skillet or griddle over medium-high heat. Add the diced onion and bell pepper and sauté until they begin to soften.

Add the seasoned steak to the skillet with the vegetables. Cook, breaking up the meat with a spatula, until it's fully browned. Set the mixture aside.

Using a pastry brush, coat the inside of a standard 12-cup muffin tin with some of the remaining melted butter.

Lay out one sheet of phyllo dough and brush it with melted butter. Fold the sheet in half.

Gently press the folded phyllo sheet into one of the prepared muffin cups to form a shell. Repeat with remaining phyllo dough for as many cups as you are making.

To assemble, sprinkle a layer of shredded cheese in the bottom of each phyllo cup. Add a scoop of the cooked steak and pepper mixture, then top with more shredded cheese.

Fold the overhanging edges of the phyllo dough over the top of the filling to enclose it.

Brush the tops of the folded phyllo cups with the last of the melted butter.

Bake for 13 minutes, or until the phyllo is golden brown and crispy.

Remove from the oven, garnish with dried parsley if desired, and serve warm.