These were excellent! We will definitely be making them again.
3 medium onions, thinly sliced
1 boneless 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
1/2 cup beef broth
1 tube Pillsbury Grands Jr. Golden Layers Flaky refrigerated biscuits
3/4 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided
In a large non-stick skillet, cook onions 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 and brown sugar until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits. Press onto the bottom and up the sides of ten ungreased muffin cups, overlapping the sides and tops (you might need to flatten them with a rolling pin first).
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. Yield: 5 servings.
Recipe adapted from - Taste of Home