Bubble Up Philly Cheese Steak Casserole with Golden Biscuits Step-by-step instructions

Before you start

Before you begin cooking, gather all your ingredients and equipment to ensure a smooth, seamless process. Preheat your oven to 375°F (190°C) so it reaches the correct temperature by the time your casserole is assembled. Grease your 9x13-inch baking dish thoroughly with nonstick cooking spray or a light coating of butter.

Dice the green bell pepper into uniform, bite-sized pieces, and open the can of refrigerated biscuits, cutting each individual biscuit into four equal quarters. Having these components prepped and ready to go will make assembly incredibly fast.

Instructions

Sautéing the Beef and Peppers

1. 1Prep the Oven and Biscuits
   Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray. Open the can of refrigerated biscuit dough and cut each individual biscuit into four equal quarters, then set them aside.
   Look for The oven should be fully preheated before baking.
   Tip Use a sharp chef's knife or kitchen shears to cut the biscuit dough quickly without squishing it.
2. 2Sauté the Beef and Green Peppers
   In a large skillet over medium-high heat, combine the ground beef and diced green bell pepper. Sauté the mixture, breaking up the beef with a wooden spoon, until the meat is completely browned and has reached a safe internal temperature of 160°F (71°C). Drain off any excess grease from the skillet.
   Look for The beef must be fully browned with no remaining pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Draining the grease is crucial to prevent the bottom of the casserole from becoming soggy.

At the end of this first phase, the ground beef should be completely browned with no remaining pink areas, and the diced green bell peppers should be slightly softened but still vibrant. The mixture will smell highly savory and aromatic.

Ensure you drain off any excess grease from the skillet before moving forward; leaving too much oil in the pan will make the final casserole greasy and prevent the cheese sauce from adhering properly to the meat.

Assembling the Casserole Layers

3. 3Coat the Biscuit Pieces
   In a large mixing bowl, combine the cut biscuit pieces and the creamy cheese sauce. Toss gently with a spatula until every biscuit piece is thoroughly and evenly coated with the cheese sauce.
   Look for Ensure there are no dry spots left on the biscuit dough.
   Tip Work gently so you do not mash the delicate biscuit pieces together.
4. 4Layer the Casserole
   Spread the cooked ground beef and green pepper mixture into an even layer at the bottom of the prepared baking dish. Arrange the coated biscuit pieces on top of the beef mixture in a single, uniform layer.
   Look for The biscuits should cover the beef evenly to ensure uniform baking.
   Tip Pour any remaining cheese sauce from the bowl directly over the biscuits.

By the end of the assembly phase, the biscuit pieces should be thoroughly and evenly coated in the creamy cheese sauce, with no dry spots remaining. The beef and pepper mixture should form a uniform layer at the bottom of your greased baking dish, topped evenly with the saucy biscuit pieces. The casserole is now ready for the oven, showcasing a colorful contrast between the green peppers, seasoned beef, and golden-hued biscuit dough.

Baking and Melting the Cheese

5. 5Bake the Casserole
   Place the baking dish in the preheated oven and bake for 20 to 25 minutes. The biscuits should rise, puff up, and turn a beautiful light golden brown.
   Look for The biscuits must feel firm and cooked through in the center.
   Tip If the top browns too quickly, cover the dish loosely with foil.
6. 6Melt the Provolone Cheese
   Carefully remove the baking dish from the oven and sprinkle the shredded provolone cheese evenly over the hot biscuits. Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese is completely melted, bubbling, and blistered with golden-brown spots. Let rest for 5 minutes before serving.
   Look for The cheese should be bubbling and blistered to a deep golden brown.
   Tip Letting the casserole rest helps the sauce settle, making it easier to serve.

After the final bake, the biscuits should be puffed, golden brown, and firm to the touch, indicating they are fully cooked through. The provolone cheese on top must be completely melted, bubbling vigorously, and blistered with gorgeous golden-brown spots. When you lift a scoop with a spoon, you should see a dramatic, stretchy cheese pull and steam rising from the fluffy, tender biscuits beneath.

Common mistakes

One of the most common mistakes when making a bubble up casserole is cutting the biscuit pieces too large. If the pieces are too big, the exterior will brown quickly while the center remains raw and doughy. Another pitfall is failing to drain the excess grease from the cooked ground beef.

This extra fat will pool at the bottom of the baking dish, resulting in a soggy casserole. Lastly, do not rush the baking process; ensure the biscuits are fully baked and firm before adding the cheese, or you will end up with a wet, undercooked texture.

How to tell it’s done

To determine if the casserole is perfectly cooked, check the biscuits in the center of the dish. They should be puffed, dry, and golden brown, not wet or doughy. If you insert a toothpick into a biscuit piece, it should come out clean.

Additionally, the ground beef must reach a safe internal temperature of 160°F (71°C) during the initial sautéing step. The final casserole is done when the provolone cheese is completely melted, bubbling at the edges, and beautifully blistered across the top surface.

• Ground meat: 160°F (71°C) in the thickest part