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Philly Cheese Steak Biscuit Bake

Name: Philly Cheese Steak Biscuit Bake
Prep time: 40 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 lb lean (at least 80%) ground beef; 1 tablespoon Montreal steak seasoning; 1 tablespoon vegetable oil; 2 cups thinly sliced onions; 2 medium green bell peppers, cut in thin strips; 8 oz Kraft™ Velveeta™ original prepared cheese product, cut into 1/2-inch cubes (from 16-oz package); 2 cups shredded provolone and mozzarella cheese blend (8 oz); 1 cup milk; 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

7 Ratings

7 Reviews

Kitchen Tested

Prep 40 min
Total 1 hr 20 min
Servings 8

Get all the great beefy, cheesy flavors of traditional Philly cheese steaks in convenient casserole form using ground beef and Pillsbury™ refrigerated biscuits.

By Tablespoon Kitchens

Updated April 20, 2018

Ingredients

1 lb lean (at least 80%) ground beef
1 tablespoon Montreal steak seasoning
1 tablespoon vegetable oil
2 cups thinly sliced onions
2 medium green bell peppers, cut in thin strips
8 oz Kraft™ Velveeta™ original prepared cheese product, cut into 1/2-inch cubes (from 16-oz package)
2 cups shredded provolone and mozzarella cheese blend (8 oz)
1 cup milk
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Steps

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2

In 12-inch nonstick skillet, cook beef and steak seasoning over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain, and transfer to medium bowl.
3

Clean out skillet, and return to medium-high heat. Add vegetable oil, then add onions and bell peppers. Cook 8 to 10 minutes, stirring occasionally, until softened and browned. Add to bowl with beef.
4

In large microwavable bowl, mix cubed cheese, 1 cup of the shredded cheese and the milk. Microwave uncovered on High 3 minutes; stir, then microwave in 30-second increments until cheese melts and mixture is easily stirred smooth.
5

Separate dough into 8 biscuits; cut each into sixths. Gently stir biscuit pieces into cheese mixture; stir in beef mixture. Spoon into baking dish. Top with remaining 1 cup shredded cheese.
6

Bake 32 to 36 minutes or until biscuits are deep golden brown and baked through (at least 165°F in center).

To cut biscuits in sixths, cut each biscuit in half, then cut each half into three triangular pieces.
Can’t find shredded provolone-mozzarella cheese blend? Substitute shredded Colby-Jack cheese.

Nutrition Facts

Serving Size: 1 Serving

Calories: 510

Calories from Fat: 250

Total Fat: 28g; 43%

Saturated Fat: 14g; 71%

Trans Fat: 1/2g

Cholesterol: 80mg; 27%

Sodium: 1430mg; 60%

Potassium: 350mg; 10%

Total Carbohydrate: 35g; 12%

Dietary Fiber: 1g; 6%

Sugars: 12g

Protein: 27g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 20%; 20%

Calcium: 40%; 40%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Before you can fully appreciate this Philly cheese steak biscuit bake, it’s imperative that you are familiar with the essentials of a classic Philly cheese steak sandwich. This famous hoagie is traditionally composed of thinly sliced ribeye, melted Provolone cheese and an assortment of caramelized toppings; toppings always include onions and usually green peppers and mushrooms. Although the toppings may be a matter of preference, the bread is not. The filling in a Philly cheese steak sandwich must, we repeat, must be enveloped by a hoagie or another type of soft and warm bread. As you can see, we checked all the right boxes with this Philly cheese steak biscuit bake. Those boxes being tender biscuits, thinly sliced vegetables and savory ground beef. If you like this dish, you’ll love our other beef casseroles too.