Philly Cheesesteak Bubble-Up Biscuit Casserole

• 1 lb thinly sliced steak, ribeye or sirloin
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 can (16.3 oz) refrigerated biscuit dough
• 1 1/2 cups shredded provolone cheese
• 1 cup shredded cheddar cheese
• 2 tbsp butter, melted
• 1 tbsp Worcestershire sauce
• 1 tsp steak seasoning
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, heat 1 tbsp oil over medium-high heat. Cook steak strips with steak seasoning, salt, and pepper until browned.
3. 3 Remove steak; in the same skillet, add remaining oil and sauté onions and garlic until translucent.
4. 4 Slice each biscuit into quarters and layer half in a greased 9x13 inch baking dish.
5. 5 Top with half the steak, sautéed onions, and a layer of provolone and cheddar cheese.
6. 6 Repeat layers ending with cheese.
7. 7 Bake for 25-30 minutes or until biscuits are cooked through and cheese is bubbly.
8. 8 Drizzle with melted butter and Worcestershire sauce before serving.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Try substituting chicken for steak for a twist.
• Use mozzarella cheese if provolone is unavailable.

Substitutions

• Substitute steak with thinly sliced deli roast beef for a quicker option.
• Use butter instead of vegetable oil for sautéing.

Pairings

• Coleslaw
• French fries
• Garlic bread

Nutrition

Tips

• For extra cheesiness, add a splash of milk to the melted butter before drizzling.
• Consider adding bell peppers or mushrooms for extra flavor and texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a side of pickles and a cold beer.
• Add a simple green salad for balance.

FAQ