Philly Cheesesteak Bagel Cups
Makes: 6 cups
Serving Size: 1 bagel cup Points per cup: 1–2 WW points (depending on brands and your plan) ⸻ 
Ingredients:
• 3 light or “mini” bagel thins (e.g., Western Bagel Alternative, Thomas’ Bagel Thins, or homemade 2-ingredient dough — more on that below)
• 6 oz lean beef steak, cooked and chopped (or shaved beef, like Landis or Great Value Shaved Beef)
• 1/2 cup green bell pepper, finely diced • 1/4 cup onion, finely diced • 3 slices light provolone or reduced-fat mozzarella cheese (e.g., Sargento Ultra Thin)
• Salt & pepper, to taste • Optional: garlic powder, Worcestershire sauce (a few drops for flavor) • Cooking spray ⸻ 
Low-Point Bagel Base Options: You can use either: • Mini bagels, sliced in half and pressed into muffin tins (1 point each)
• 2-ingredient dough made from: • 1/2 cup self-rising flour • 1/2 cup non-fat Greek yogurt (This makes about 3 bagels = 6 cups. 3 points total for dough, or 0.5 points per cup!) ⸻
Instructions:
1. Preheat oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray.
2. Sauté bell peppers and onions in a nonstick pan with a quick spritz of spray until soft. Add chopped steak, season with salt, pepper, and a few drops of Worcestershire sauce if desired.
3. Prepare bagel base: • If using mini bagels, press each half into a muffin tin well to form a cup shape. • If using 2-ingredient dough, divide into 6 equal portions, flatten, and mold into muffin tin wells.
4. Spoon steak/pepper/onion mix evenly into each bagel cup.
5. Top each with 1/2 slice of light cheese.
6. Bake for 12–15 minutes, or until the cheese is melted and edges are lightly golden.
7. Cool slightly and pop them out of the tin. Serve warm! ⸻ 
Storage: • Fridge: Up to 4 days • Freezer: Wrap individually and freeze up to 1 month. Reheat in toaster oven or air fryer for best texture.
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Ingredient Brand Example Points (approx.) Shaved beef Great Value 2 pts per 3 oz Light cheese Sargento Ultra Thin Provolone 1 pt per slice 2-ingredient dough Greek yogurt + self-rising flour 3 pts t
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Using 2-ingredient dough and ultra-thin cheese keeps these around 1–2 points per cup. 
