Prepare stuffing. Chop red onion, mushroom, red bell pepper and place in a bowl. Set aside.
Heat pan and melt butter. Add olive oil. Once heated, fry ribeye steak depending on your preference. I like mine well-done. When done, slice 12 bigger pieces for topping and chop the rest of steak. Chop not mince.
While cooking steak, prepare egg mixture. Whisk egg lightly. Then combine egg, half and half, garlic powder, cayenne pepper, salt and pepper. Blend well. Set aside.
Combine chopped steak and chopped vegetables. Season with garlic powder and blend well.
Unroll pie crust and use 3 ½ inch cookie cutter to cut out 12 mini tart crust. If using a 24 mini muffin pan, use a 2 ½ inch cookie cutter. Before you take cut out crust, prick it a few times with fork. Watch my video, to see how I do it.
Lightly spray or wipe pan with olive oil.
Place dough in pan. Position dough above pan and hold opposite sides of dough (top) and push gently in the pan. Fit dough nicely without tearing it.
Once all dough are in place, divide stuffing and place it inside dough. Add mozzarella cheese on each dough.
Pour egg mixture on each dough. I used a coffee measuring cup to divide egg mixture.
Preheat oven at 375 degrees and bake for 20 to 25 minutes until egg mixture are firm to touch and heated through. 2 to 3 minutes before done baking, add toppings then continue baking. Set your baking time again for 2 or 3 minutes. When done, cool for 5 minutes and transfer to a wire rack. Enjoy!