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

Before you start

Before beginning the assembly, ensure all ingredients are properly prepared. Dice the bell peppers into uniform, bite-sized pieces to ensure they cook evenly with the beef. Preheat the oven to 375°F (190°C) so that it is at the correct temperature the moment the casserole is ready to be baked.

Have the 9x13 inch baking dish clean and ready on the counter, and make sure the biscuits are taken out of the refrigerator just before you are ready to cut and arrange them, as cold dough is easier to handle.

Instructions

Stovetop Browning

1. 1Prepare the Beef and Peppers
   Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon until no longer pink. Drain excess fat if desired. Add the diced bell peppers to the skillet and sauté for 3 to 5 minutes until they soften.
   Look for The beef is fully browned and the peppers are tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Season the beef and peppers with salt and pepper to enhance the savory flavor of the dish.

The ground beef should be fully browned with no pink remaining, and the bell peppers should be softened and fragrant. If there is an excessive amount of rendered fat in the pan, carefully drain it to maintain the right balance of moisture in the final casserole. The mixture should look cohesive, with the peppers well-distributed throughout the meat.

Assembly of Layers

2. 2Assemble the Casserole
   Preheat the oven to 375°F (190°C). Transfer the cooked beef and pepper mixture into a 9x13 inch baking dish, spreading it into an even layer. Cut the refrigerated biscuit dough into quarters and arrange the pieces evenly over the beef mixture. Sprinkle the shredded mozzarella cheese generously over the top of the biscuits.
   Look for The biscuits are evenly spaced and the cheese covers the top.
   Tip Ensure the biscuits are spaced slightly apart to allow them to rise properly during baking.

The meat and pepper mixture should be spread into an even layer at the bottom of the baking dish. When adding the biscuits, ensure they are distributed evenly across the surface.

The shredded mozzarella should be sprinkled to cover the biscuits, ensuring a consistent layer of cheese that will melt into a uniform, golden crust during the baking process.

Baking to Perfection

3. 3Bake and Serve
   Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the biscuits are golden brown and cooked through, and the cheese is melted and bubbling. Remove from the oven and let the casserole rest for 5 minutes before serving.
   Look for The biscuits are golden and the cheese is bubbling throughout.
   Tip Watch the biscuits closely during the last few minutes to prevent them from getting too dark.

At the end of the baking time, the entire surface of the casserole should be golden brown and the cheese should be bubbling vigorously. The biscuits should be fluffy and firm to the touch. If the top is browning too quickly before the biscuits are cooked inside, tent the dish with a piece of aluminum foil for the final few minutes of baking.

Common mistakes

A common mistake is overcrowding the baking dish, which prevents the biscuits from cooking through properly. Always use a 9x13 inch pan to provide enough space for the dough to rise.

Another error is not draining excess fat from the beef, which can result in a greasy final dish. Ensure the beef is thoroughly browned and the peppers are softened during the initial stovetop phase to avoid any raw or crunchy textures in the finished casserole.

How to tell it’s done

The casserole is done when the biscuit pieces have puffed up and turned a deep golden brown on top. A toothpick inserted into the center of a biscuit piece should come out clean, indicating they are fully cooked through.

The cheese should be completely melted and bubbling, and the juices from the beef and peppers should be visible around the edges of the dish. Allow the casserole to sit for 5 minutes after removing it from the oven to let the structure set.

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