Cheddar Bay Philly Cheese Steak (Print-Friendly Version)
Tender roast beef, peppers, and cheddar are baked with golden Cheddar Bay biscuits for a comforting main dish.
# Ingredients You'll Need:
→ Filling
01 -
510 g deli roast beef slices, chopped
02 -
1 red onion, diced
03 -
1 green bell pepper, diced
04 -
1 red bell pepper, diced
05 -
1 tablespoon chopped garlic
06 -
1/2 tablespoon steak spice
07 -
2 cans (298 g each) cheddar soup
08 -
120 ml milk
09 -
180 g shredded cheddar cheese
→ Biscuit Topping
10 -
1 box Cheddar Bay biscuit mix
11 -
120 g shredded cheddar cheese
12 -
480 ml milk
13 -
60 ml butter, melted
# How to Make It:
01 -
Preheat oven to 175°C.
02 -
Place chopped roast beef in a large skillet over medium-high heat and cook for 2 minutes, stirring occasionally. Add diced onion, green bell pepper, and red bell pepper. Continue cooking, stirring often, until vegetables soften.
03 -
Add chopped garlic and steak spice to the skillet. Stir well and cook for 3 minutes. Lower the heat and add cheddar soup and 120 ml milk. Stir until combined. Add shredded cheddar cheese and mix thoroughly. Remove skillet from heat.
04 -
Generously coat a 23 x 33 cm baking dish with spray oil. Spread the roast beef mixture evenly into the prepared dish.
05 -
Empty biscuit mix into a mixing bowl, reserving the seasoning packet. Add 120 g shredded cheddar and 480 ml milk. Stir until smooth and no large lumps remain.
06 -
Pour biscuit batter over the roast beef filling, spreading it evenly. Bake in preheated oven for 50–55 minutes, until the biscuit topping is golden brown across the surface.
07 -
Remove baking dish from oven. Mix 60 ml melted butter with the reserved seasoning packet in a small bowl. Brush this mixture over the biscuit topping. Let the casserole rest 5 minutes before serving.
# Extra Information:
01 -
Allowing the casserole to rest after baking enhances biscuit texture and flavor absorption.
02 -
For best results, use freshly shredded cheddar for superior melt and flavor.