Baked Philly Cheesesteaks!
All the flavors and yumminess from the Philly Cheesesteak…in a baking dish.
This is a fun ‘spin’ on a classic and well known sandwich. And if you’re from Philly and a die hard Cheesesteak Sandwich fan, it might be best to turn your eyes as you read this 😉
It’s meant to be a twist…and to be easier for the boys to serve themselves. This dish almost has a ‘pull-apart’ component to it, as the biscuits that bake underneath to hold the ‘sandwich’ together are really easy to pull apart for serving!
Also, I’m using ground beef…because simple and inexpensive.
Be liberal with the peppers and onions.
And the cheese too.
With this one, we will bake without cheese, then add it at the end. Because the biscuit dough is loaded with the meat and veggies ‘topping,’ they take a little longer than normal to bake through in the middle. So read the directions closely 😉
Baked Philly Cheesesteaks
- 8 count refrigerated biscuits
- 1 lb. ground beef
- 1 small white onion, sliced
- 1 green bell pepper seeded and sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 2 cups shredded cheese or 6 slices provolone cheese
- Fresh fruit, as side dish
- Preheat oven to 400F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
- Carefully pull the biscuit dough in half, making 2 circles with each biscuit. Line the baking dish with the biscuits, including up along the sides of the baking dish.
- Brown the ground beef with the sliced onion and sliced bell peppers, and the garlic powder and a few splashes ofWorcestershire sauce. Drain and then add directly onto the biscuits in the baking dish.
- Bake in the preheated oven for 15 minutes. Then add the shredded or sliced cheese, and return to the oven. Bake for another 10 minutes, or until biscuits in the middle are baked through.
- Serve Baked Philly Cheesesteaks with fresh fruit.