Bubble Up Philly Cheese Steak Casserole with Golden Biscuits Tips, FAQ & printable recipe

Tips for success

For the absolute best results, try using a mix of cheese types to enhance both flavor and texture. While provolone provides that classic Philly cheesesteak stretch and mild flavor, adding a handful of shredded low-moisture mozzarella can maximize the cheese pull, while a sprinkle of sharp white cheddar can add a delightful sharpness.

If you find your biscuits are browning too quickly in the oven before they are cooked through in the center, loosely tent the baking dish with aluminum foil for the first fifteen minutes of baking to trap steam and encourage even cooking.

To elevate the flavor profile of the beef mixture, consider adding a splash of Worcestershire sauce or a pinch of garlic powder and onion powder during the sautéing process. These simple additions mimic the deep, savory complexity of authentic griddle-cooked cheesesteak meat.

Additionally, make sure to let the casserole rest for about five to ten minutes after removing it from the oven. This brief resting period allows the cheese sauce to settle and thicken slightly, making it much easier to scoop and serve clean portions.

Variations

• Spicy Jalapeño Cheesesteak: Add diced jalapeños to the skillet with the green peppers, and swap the provolone for pepper jack cheese to add a spicy kick.
• Mushroom and Onion Twist: Sauté sliced cremini mushrooms and yellow onions along with the beef and green peppers to pack in more classic cheesesteak veggies.

Storage and make-ahead

Fridge

Cool completely for up to two hours, then store in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 1 to 2 minutes, or cover the baking dish with foil and bake at 350°F (175°C) for 15 minutes.

Store any leftover casserole in an airtight container in the refrigerator for up to three to four days. To maintain the best texture, let the casserole cool completely at room temperature for no more than two hours before transferring it to the fridge. While the biscuits will soften slightly as they absorb more sauce over time, the flavors will actually deepen and meld together, making the leftovers incredibly delicious the next day.

You can easily assemble this casserole a few hours in advance. Sauté the beef and peppers, coat the biscuit pieces in the cheese sauce, and layer everything in the baking dish.

Cover the dish tightly with plastic wrap and store it in the refrigerator for up to four hours before baking. When you are ready to cook, remove the plastic wrap and let the dish sit at room temperature for fifteen minutes while preheating the oven, then bake as directed.

Serving ideas

Serve this hearty casserole hot, straight from the baking dish, to preserve the gooey cheese pull and fluffy texture of the biscuits. Because it is a rich and filling dish, it pairs wonderfully with a crisp, light side salad tossed in a simple vinaigrette to cut through the richness of the cheese.

Roasted green beans, steamed broccoli, or a simple slaw also make excellent, fresh side dishes that complement the savory beef and pepper flavors perfectly.

For a fun, casual presentation, set up a toppings bar so everyone can customize their own plate. Offer sliced pickled jalapeños for a touch of heat, extra warm cheese sauce for drizzling, or a bottle of hot sauce for those who like a spicy kick. This casserole is perfect for family dinners, potlucks, or game-day spreads, as it can be easily scooped into bowls or onto plates and enjoyed with just a fork.

Frequently asked questions

Recipe card

Bubble Up Philly Cheese Steak Casserole with Golden Biscuits

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 6

Ingredients

• 1 lb ground beef
• 1 large green bell pepper, diced
• 1 can (16.3 oz) refrigerated biscuit dough, cut into quarters
• 1 cup creamy cheese sauce
• 1 1/2 cups shredded provolone cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

24 g

Carbohydrates

32 g

Fat

28 g

Fiber

1.5 g

Sugar

4 g

Sodium

1150 mg

Automatic estimate from the ingredient list, not laboratory-verified.