French Dip Cupcakes
Serves 6 (2 cupcakes per serving)
1 pound deli roast beef, thinly sliced and coarsely chopped
5 Laughing Cow Light Swiss wedges, chopped
1/2 cup Au Jus gravy (I used a packet that you just add water), plus extra for dipping
24 wonton wrappers
1 cup reduced fat 2% shredded mozzarella cheese
1. Preheat the oven to 350 degrees F. (The original recipe cooks at 375, but my oven is hot so I lowered the temp.) Spray a 12-count muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the roast beef, cheese wedges and Au Jus sauce. Microwave for 2 minutes on high. Stir to combine until cheese wedges are melted and roast beef mixture is fully coated with cheese and Au Jus sauce.
3. Push a wonton wrapper into the bottom of each of the cups in the muffin tin. Spoon about half of the roast beef mixture onto the wonton wrappers. Sprinkle about half the mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients, ending with mozzarella cheese. Lightly spray any exposed wonton wrappers with cooking spray to prevent burning.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Served with roasted asparagus and extra au jus for dipping.
Results: Aren’t these the cutest? And let me tell you, they were really yummy! They tasted like a Philly Cheesesteak, only a healthier version. I thought the cupcake package would encourage Steven to try it, but once again, I was mistaken. Henry didn’t like the parts of the wonton that were crispy, but he thought the insides were (in his words) “Mmmmmmmmmm!”
Recipe from emily bites. Her website has some other dinner “cupcakes” that I’m going to use the rest of those wonton wrappers for!