This is what we did this weekend.
Last night, we had the cheesesteaks and I saved enough meat out to make the
muffins today because I rarely cook a meal without my next one in mind for
leftovers.

"Philly" Cheesesteaks

1 1.5 pound flank steak
1 cup sliced peppers (we used bell)
1 cup sliced onion
Butter, olive oil, S&P, etc

VERY thinly slice the flank steak ACROSS the grain (this is important, as it
makes it tender),
Melt the butter and olive oil together in a pan and lightly fry the strips of
steak for only a minute or two per side. Set aside on plates.

Cook the onions and peppers in the remaining pan juices until the onions are
caramelized and the peppers are soft and turning golden in places.

Top the steak slices with the veggies and further top them with the cheese sauce
of your choice. Ours was a spicy sharp cheddar sauce with red pepper flakes.

Don't use all of the meat. Save at least a cup's worth.

Next day:

At least 1 cup of diced leftover steak
1 Onion
1/2 cup minced pepper (we used jalapeno but bell would be "true" Philly
cheesesteak)
1 Cup sharp cheddar

1/4 cup heavy cream
1/2 cup leftover cheese sauce
4 eggs
Butter, Olive oil, S&P

Preheat oven to 350
Melt olive oil and butter together in a skillet and caramelize the onions and
peppers.
In a mixing bown, combine steak, onions and peppers and cheese.

In a separate bowl, mix the eggs, cream, and cheese sauce till well mixed and
add the mix to the other bowl, stir together.

Spoon mixture into each cup of a well greased muffin tin.
Bake for 25 minutes, cool, then remove.