If you’re not familiar with a Philadelphia Cheese Steak, here’s what you need to know. It has tender shaved steak, caramelized onions and peppers, and melted cheese in a roll. Meat, veg, cheese, bread – a thing of beauty. This Philly Cheese Steak Bubble Up takes all those classic flavors and bakes them with a creamy, garlic gravy for an easy, hearty casserole that lands well under 500 calories per serving.
I became obsessed with bubble up casseroles when I first saw them on Emily Bites. The idea that I could still have hearty comfort food and biscuits while eating healthy was amazing news. Plus, ohmigod, BISCUITS! The general formula is meat and vegetables, sauce/gravy to coat everything, biscuits and cheese. You really can’t go wrong.
I’ll be the first to admit, this isn’t the prettiest food out there. But it’s sooooo good. Tender meat mixed with caramelized veggies mixes so well with homemade, creamy garlic gravy. All of that goodness cooks and infuses into the biscuit pieces, while some crunch up on top. Sure, in general it looks very…well…brown. But…brown food tastes good (isn’t that right, Food Network fans?).
I appreciate that this Philly Cheese Steak Bubble Up has all the flavors of the classic sandwich, but I don’t have to assemble sandwiches. Plus…BISCUITS!
- 1 teaspoon canola oil
- 2 green bell peppers (sliced)
- 1 yellow onion (sliced)
- 8 ounces baby bella or white mushrooms (sliced)
- 12 ounces cooked sirloin steak * (shredded, shaved or chopped)
- 3 tablespoons unsalted butter (you can use salted, just adjust added salt to your preference)
- 3 tablespoons flour
- 4 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup beef broth
- 1 cup skim milk
- 7.5 oz can of biscuits (cut into quarters)**
- 3/4 cup part-skim mozzarella cheese (shredded)
Preheat oven to 350 degrees. Prep a 9 inch by 13 inch casserole dish with non-stick cooking spray.
Heat oil in a skillet over medium-high heat. Add the peppers and onion and cook about 5-8 minutes until they begin to soften. Add mushrooms and cook an additional 4-5 minutes. Finally, stir in cooked steak and transfer the mixture to the prepared casserole dish.
In the same skillet, melt butter over medium heat. Add garlic and oregano and cook for 1-2 minutes. Whisk in the flour and cook for a minute or two until golden.
Add the broth and milk slowly, while whisking, until incorporated. Bring to a boil, then reduce heat to medium-low and cook until thickened (about 5 minutes, whisking regularly). Add salt and pepper, taste, and adjust seasoning as needed.
Pour gravy into the prepared casserole dish and stir until combined with meat and vegetables.
Stir in the biscuit pieces until everything is coated in gravy.*** Redistribute into an even layer in the casserole dish.
Bake for 25 minutes. Then, sprinkle the top with mozzarella and return to the oven for an additional 10-15 minutes until bubbling and cheese is fully melted.
Allow to sit for 5-10 minutes before serving.
*You can use any beef, which is great if you have left over pot roast or something like that. You can even cook up ground beef or turkey.
**Store brands usually carry the small size biscuits. Pillsbury carries a 4 pack of the small cans as well. If you can’t find it, just weigh out the same amount of any biscuit dough, and cut into small chunks.
***I like the mix of biscuits covered in gravy and those that settle on top. If you only like your biscuits with a little crunch, you can sprinkle them on top for a biscuit layer instead of having them bubble up throughout.
For 1/6 of casserole: Calories 336 ~ Total Fat 12 g ~ Saturated Fat 6 g ~ Trans Fat 0 g ~ Cholesterol 51 mg ~ Sodium 803 mg ~ Potassium 468 mg ~ Total Carbohydrate 26 g ~ Dietary Fiber 3 g ~ Sugars 3 g ~ Protein 28 g