These are very quick to throw to together, make extras and take them for the lunch the next day with a salad. They would also make good appetizers or additions to a brunch or buffet. Enjoy!

Ingredients:

3 medium onions, thinly sliced
1/4 cup butter
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
1/4 teaspoon salt
1/2 cup beef broth
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided

Directions:

In a large skillet, cook onions in butter 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 tender.

Return onions to pan. Stir in flour, brown sugar, and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.

Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of 8 ungreased muffin cups, overlapping the sides and tops (you should have a good 1/2 inch hanging out over the tops of the muffin cup to fold over after filling). Fill each with about 2 tablespoons of beef mixture.

Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Pinch seams shut. Sprinkle with remaining Parmesan cheese.

Bake at 375 degrees F for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yields 4 servings.