Easy Philly Cheese Steak Bubble Up Casserole Step-by-step instructions

Before you start

Before you begin cooking, ensure all your ingredients are prepped and ready to go. Chop the green bell peppers into uniform pieces so they cook evenly with the beef. Cut the refrigerated biscuit dough into quarters or sixths, depending on your preference for bite-sized pieces, and set them aside.

Have your cheese slices ready to be placed on top of the casserole, and preheat your oven to 375°F (190°C) early so it is at the correct temperature when you are ready to bake. Having everything organized will make the process smooth and quick.

Instructions

Browning the beef and peppers

1. 1Prepare the beef and vegetable base
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned. Drain any excess fat. Add the chopped green bell peppers to the skillet and sauté until they are just tender and fragrant.
   Look for The beef should be browned with no pink remaining and the peppers should be slightly softened.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the beef is thoroughly browned to develop a deep, savory flavor for the final casserole.

At this stage, the beef should be thoroughly browned with a deep, savory aroma and no traces of pink. The peppers should be tender and have released their juices, contributing to the flavor of the base. Ensure the skillet is clear of any excess rendered fat before proceeding to the next step, as this will help maintain the perfect consistency of the sauce in the final dish.

Assembling the casserole

2. 2Assemble the casserole
   Preheat the oven to 375°F (190°C). In a large bowl, combine the cooked beef and pepper mixture with the cut biscuit pieces and the creamy cheese sauce. Stir gently until everything is evenly coated. Transfer the mixture into a 9x13 inch baking dish, spreading it out into an even layer.
   Look for The mixture should be thoroughly combined with the sauce coating all the biscuit pieces.
   Tip Cut the biscuit dough into consistent sizes to ensure they bake evenly throughout the dish.

The mixture should look well-combined, with the biscuit pieces evenly coated in the creamy cheese sauce and interspersed with the beef and pepper mixture.

When spread into the baking dish, the mixture should be relatively level to ensure it bakes at an even rate. Check that there are no large pockets of dry dough, which would prevent the biscuits from cooking properly during the baking phase.

Baking until golden

3. 3Bake and serve
   Top the casserole with the provolone cheese slices, covering the surface completely. Bake in the preheated oven for 20 to 25 minutes, or until the biscuits are golden brown and the cheese is melted and bubbling. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set.
   Look for The cheese should be blistered and golden, and the casserole should be bubbling around the edges.
   Tip Keep a close eye on the oven during the last few minutes to prevent the cheese from browning too quickly.

The final casserole should have a beautiful golden-brown crust on the biscuit pieces and a layer of melted, bubbly provolone on top. The dish will appear steaming and aromatic, with the sauce bubbling around the edges. Allow the dish to rest for 5 minutes after pulling it from the oven, as this rest period allows the sauce to thicken slightly and makes serving much easier.

Common mistakes

A common mistake is overcrowding the skillet when browning the beef, which causes the meat to steam rather than sear, resulting in a loss of flavor. Always use a large enough skillet to allow the beef to brown properly.

Another error is failing to drain the excess grease from the beef after browning, which can make the final casserole overly oily and greasy. Finally, avoid over-mixing the ingredients when combining the beef, biscuits, and sauce, as this can break the biscuit pieces and affect the final texture of the casserole.

How to tell it’s done

The casserole is done when the biscuit pieces are fully cooked through, light and airy, and the top is golden brown. The cheese should be completely melted, slightly blistered, and bubbling vigorously.

You can check the doneness of the beef by ensuring it has reached an internal temperature of 160°F (71°C) during the initial browning phase. When you remove the dish from the oven, the center should feel firm to the touch and not doughy, indicating that the biscuits have baked through properly.

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