Cheddar Bay Philly Cheese Steak

When cozy comfort food calls, this Cheddar Bay Philly Cheese Steak Cobbler answers with layers of savory melt-in-your-mouth satisfaction. Imagine tender roast beef, sweet peppers, creamy cheddar soup, and a fluffy golden biscuit crown — all the best parts of a Philly cheese steak and a homemade casserole in one unforgettable meal. Perfect for busy weeknights and hungry families, this dish always gets requests for seconds.

Made this one chilly autumn night when I wanted something cheesy and hearty. The combination of biscuit and cheese had everyone at my table asking for another helping by the next day.

Ingredients

• Chopped deli roast beef: Brings classic Philly flavor and cuts down on prep time. Choose slices with visible marbling for the best tender results.
• Red onion: Adds sweetness and color. Look for firm onions with shiny skins.
• Green and red bell peppers: Add crunch, vibrancy, and a hint of tang. Choose crisp, firm peppers with shiny skin.
• Chopped garlic: Infuses aromatic depth. Fresh garlic cloves offer the brightest punch.
• Steak spice: Defines the steakhouse flavor blend. Pick your favorite from the spice aisle or make your own with black pepper and smoked paprika.
• Cheddar soup: Forms the creamy, cheesy base. Canned soup is an easy shortcut.
• Whole milk: Creates a rich, luxurious sauce. Use full fat for best texture.
• Shredded cheddar cheese: Provides gooey pull and sharp flavor. Buy a block and grate it fresh if you can.
• Cheddar Bay biscuit mix: Adds signature cheesy, herbed biscuit topping. This shortcut saves time while delivering unbeatable flavor.
• More shredded cheddar: For extra melt on top.
• Butter: Melts into the biscuit crust for that bakery-style finish.
• Cheddar Bay biscuit seasoning packet: Ties the whole thing together.

Instructions

Prepare the Oven:

Set the oven to 350F to ensure even baking and a perfectly risen biscuit crust.

Sauté the Beef and Aromatics:

Drop the chopped roast beef into a large skillet set over medium-high heat. Stir often as the beef warms through for about two minutes, allowing the flavor to deepen. Add in the diced red onion and both bell peppers. Stir continuously. Let these soften for several minutes until the onions turn translucent and the peppers lose their bite. Keep everything moving so nothing sticks.

Season with Garlic and Steak Spice:

Sprinkle in the chopped garlic and steak spice. Continue to stir for about three more minutes, letting the spices bloom and garlic become fragrant.

Create the Cheesy Sauce:

Turn the heat down to low. Stir in both cans of cheddar soup and the milk. Mix until the sauce becomes silky and fully coats the beef and veggies. Make sure there are no clumps.

Melt in the Cheddar:

Add your shredded cheddar cheese. Gently stir until the cheese is completely melted and the sauce is rich and creamy. Remove the skillet from the heat to prevent the cheese from seizing.

Transfer to Baking Dish:

Spray a nine by thirteen inch baking dish with nonstick spray, even in the corners. Pour in your beef mixture, smoothing it into an even layer for a consistent bake.

Mix the Biscuit Topping:

In a mixing bowl, pour in the Cheddar Bay biscuit mix. Set aside the seasoning packet. Mix in the shredded cheddar cheese and milk. Stir with a fork or spatula, breaking up any lumps. The batter should be thick but pourable.

Layer and Bake:

Evenly pour the biscuit batter over the beef mixture in the baking dish. Gently spread to reach the edges. Place the pan into the oven on the middle rack. Bake for fifty to fifty five minutes. The biscuit topping should be deep golden brown and cooked through.

Finish with Buttery Herbed Topping:

Melt the butter in a small bowl. Combine with the reserved Cheddar Bay seasoning packet. Whisk to combine. Brush generously all over the hot biscuit topping as soon as the cobbler comes out of the oven. Let it rest for five minutes so the biscuit soaks up the buttery goodness.

Serve:

Cut into hearty squares. Serve warm and watch it disappear.

Red onion is my secret to this cobbler’s subtle sweetness. Every time I chop one for this recipe I remember my daughter sneaking extra pieces as she helps in the kitchen. It adds a bit of vibrant joy straight to the baking dish.

Storage Tips

Let the cobbler cool completely before storing. Slice into portions and keep them in airtight containers in the fridge. They will hold up well for three or four days. Microwave gently or heat in the oven to maintain that fluffy biscuit texture.

Ingredient Substitutions

No cheddar soup on hand? Use cream of mushroom or cream of chicken and an extra handful of shredded cheddar. Different deli meats work fine too. Try thin sliced chicken or turkey for a lighter version. If fresh peppers are scarce, swap in roasted jarred peppers.

Serving Suggestions

Serve this comforting cobbler with a green salad dressed simply or a crisp apple slaw. For extra decadence, top each piece with a drizzle of horseradish sauce or a few pickled jalapenos on the side.

Cultural and Historical Context

This dish takes a Philadelphia street food classic and transforms it into a homey casserole. The Cheddar Bay biscuit twist gives a nod to American seafood house favorites. All in all it is comfort food born of creativity and nostalgia.

Seasonal Adaptations

In summer swap red and green bell peppers for sweet corn or zucchini. For fall add a handful of sautéed mushrooms along with the beef. During winter stir in a pinch of cayenne for extra warmth.

Success Stories

Several friends have told me they made this cobbler for game day parties and not a crumb was left. Some paused halfway to bake a second one for the freezer. The cheesy aroma brings everyone to the table before you even call them.

Freezer Meal Conversion

To freeze before baking, assemble everything but the biscuit topping. Wrap tightly and freeze. Add topping and bake straight from frozen, adding fifteen minutes to the bake time. Or freeze fully baked cobbler in portions for easy lunches.

Let this warm, cheesy cobbler become your new comfort classic. Every bite is buttery, satisfying, and guaranteed to bring people together.

Common Recipe Questions

→ Can I use homemade biscuits instead of Cheddar Bay mix?

Yes, you can substitute with your favorite homemade or store-bought biscuit dough, adding shredded cheddar for extra flavor.

→ What cuts of beef work best for this dish?

Deli-style roast beef is convenient and tender, but thinly sliced cooked steak or even leftover roast will work equally well.

→ How do I avoid a soggy biscuit topping?

Bake until the biscuits are deeply golden and let the cobbler rest a few minutes after baking to absorb excess moisture.

→ Can vegetables be added or swapped?

Absolutely! Mushrooms, jalapeños, or caramelized onions can be added for extra flavor or swapped to suit your taste.

→ Is this cobbler freezer-friendly?

This dish can be assembled and frozen before baking. Thaw in the fridge and bake as directed for best results.