Easy Philly Cheese Steak Bubble Up Casserole Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, you can lightly season the biscuit pieces with a touch of garlic powder or dried herbs before mixing them with the beef. This small addition enhances the savory profile of the dough and complements the cheesesteak elements perfectly.

Additionally, serving the casserole with a side of mild hot sauce can add a nice contrast to the richness of the cheese, allowing guests to customize the heat level of their individual portions.

If you prefer a crispier topping, you can lightly broil the casserole for the final 1 to 2 minutes of the baking time. Keep a close watch during this step, as the cheese can go from perfectly golden to burned in seconds.

This technique provides a wonderful texture contrast to the soft, biscuit-filled interior. Ensure the dish is placed on the middle rack of the oven during the main baking time to prevent the bottom from browning too quickly before the top is ready.

Variations

• Spicy Cheesesteak Casserole: Add chopped jalapeños to the beef and pepper mixture during the browning stage. You can also mix a tablespoon of hot sauce into the cheese sauce for an extra kick of heat that complements the savory beef.
• Mushroom and Onion Casserole: Incorporate a cup of sliced mushrooms and a thinly sliced onion to the beef mixture. Sauté them until they are deeply caramelized to add a rich, earthy depth that pairs perfectly with the provolone cheese.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

The casserole can be frozen for up to 2 months; bake partially, cool, wrap well, and finish baking from frozen.

Reheat

Reheat in a preheated oven at 350°F (175°C) until warmed through and the cheese is melted, about 15-20 minutes.

Store any leftovers in an airtight container to maintain freshness. The casserole will keep well in the refrigerator for up to three days. When reheating, it is best to use an oven or toaster oven rather than a microwave to help the biscuits regain some of their original texture. If you choose to use the microwave, heat in short intervals to prevent the cheese from becoming rubbery and the biscuits from turning soggy.

You can prepare the beef and pepper base up to 24 hours in advance and store it in the refrigerator. When you are ready to bake, bring the base to room temperature for 20 minutes before combining it with the biscuit pieces and cheese sauce. Assemble the casserole just before putting it in the oven to ensure the best texture, as the biscuit dough can become too soft if left in the sauce for an extended period before baking.

Serving ideas

This casserole is best served hot, straight from the oven. Because it is a hearty and filling dish, it pairs wonderfully with a crisp, light side salad dressed with a simple vinaigrette to balance the richness.

A side of roasted vegetables or steamed broccoli also works well to add freshness and color to the plate. The contrast between the warm, cheesy casserole and a fresh, cool salad creates a well-rounded dining experience that is both satisfying and balanced.

When serving, use a large spoon to portion the casserole, ensuring each serving includes a good amount of the cheesy sauce, beef, and biscuits. The dish is substantial enough to be the main focus of your meal, so keep the sides simple and uncomplicated.

If you are hosting a larger group, you can easily double the recipe using two 9x13 inch dishes, ensuring that everyone receives a warm and perfectly portioned serving of this classic comfort food.

Frequently asked questions

Recipe card

Easy Philly Cheese Steak Bubble Up Casserole

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 6

Ingredients

• 1 lb ground beef
• 1 cup green bell peppers, chopped
• 1 cup creamy cheese sauce
• 16 oz refrigerated biscuit dough, cut into pieces
• 8 oz provolone cheese, sliced

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

35 g

Fat

28 g

Fiber

1.5 g

Sugar

4 g

Sodium

850 mg

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