Name: Philly Cheesesteak Stuffed Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion (thinly sliced); 1 green bell pepper (thinly sliced); 1/2 pound shaved ribeye or thinly sliced steak; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded provolone or mozzarella cheese; 1 (16-ounce) can refrigerated biscuit dough (8 count); 1 egg (beaten, for egg wash)

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Meet your new comfort food obsession: Philly Cheesesteak Stuffed Biscuits! Imagine all the cheesy, savory goodness of a classic Philly cheesesteak, cleverly tucked inside a golden, pillowy biscuit. These nugget-sized stuffed biscuits are pure magic for weeknight dinners, game day gatherings, or anytime you crave something hearty without breaking a sweat. Every bite bursts with sautéed peppers, tender steak, and gooey cheese — and the best part? You only need a handful of simple ingredients to deliver big-city flavor right to your table.

Philly Cheesesteak Stuffed Biscuits Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Philly Cheesesteak Stuffed Biscuits is just how straightforward the ingredients list is. Each one plays a key role, layering classic cheesesteak flavors with the flaky richness of biscuit dough. Here’s the lowdown on what you’ll need, plus a few helpful tips for making each component shine.

Olive oil: A splash of olive oil is perfect for sautéing the veggies and steak without overpowering their natural flavors.
Yellow onion: Thinly sliced, this adds a subtle sweetness and essential depth — don’t skip it!
Green bell pepper: For that iconic pop of color and just the right touch of crunch.
Shaved ribeye or thinly sliced steak: Ribeye is classic, but any tender, thinly sliced steak works — go as thin as possible for best results.
Garlic powder: Delivers robust flavor without the fuss of chopping fresh garlic.
Salt: Just enough to bring everything together and enhance those savory notes.
Black pepper: A pinch gives gentle heat and complex flavor.
Shredded provolone or mozzarella cheese: Provolone is traditional and melts beautifully, but mozzarella keeps things super gooey and kid-friendly.
Refrigerated biscuit dough: No need to make your own — these save time and bake up golden, soft, and buttery.
Egg (for egg wash): Brushing the tops before baking gets you that irresistible glossy, golden finish.

How to Make Philly Cheesesteak Stuffed Biscuits

Step 1: Prep Your Baking Sheet

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This makes sure your Philly Cheesesteak Stuffed Biscuits won’t stick after baking, and it helps with easy cleanup later on.

Step 2: Sauté the Veggies

Pour the olive oil into a skillet set over medium heat. Add your sliced onions and green bell pepper, and sauté for about five minutes, stirring occasionally. You’re looking for the veggies to soften and the onions to begin turning golden — this brings out their natural sweetness!

Step 3: Cook the Steak

Once your veggies are softened, toss in the shaved ribeye or steak. Sprinkle with garlic powder, salt, and black pepper. Stir everything together and cook for just 3–4 minutes, until the steak is barely cooked through. Don’t overdo it — the meat will keep cooking in the oven. Set aside and let the mixture cool for a few minutes.

Step 4: Shape the Biscuits

While the filling cools, open the can of biscuit dough and gently flatten each biscuit into a 4–5 inch round using your hands or a rolling pin. You want enough surface area to hold that glorious cheesesteak filling!

Step 5: Fill and Fold

Spoon a generous portion of the steak and veggie mixture into the center of each dough round. Sprinkle a hearty pinch of shredded cheese on top. Now, fold the edges of the dough up and over the filling, pinching to seal tightly and enclose everything inside.

Step 6: Finish for the Oven

Arrange the filled biscuits seam-side down on your prepared baking sheet. Brush the tops with the beaten egg — this step gives you that mouthwateringly shiny, golden finish after baking.

Step 7: Bake and Cool

Slide the tray into your preheated oven and bake for 13–16 minutes. Keep an eye out: you’ll know they’re done when the biscuits turn fluffy and golden brown. Let them cool for a few minutes before serving to keep all the yummy cheese safely tucked inside!

How to Serve Philly Cheesesteak Stuffed Biscuits

Garnishes

A sprinkle of chopped fresh parsley or a dusting of extra shredded cheese over freshly baked Philly Cheesesteak Stuffed Biscuits looks irresistible and adds a final touch of flavor. You can even serve with a side of warm cheese sauce or tangy ketchup for dipping.

Side Dishes

Since these biscuits pack plenty of flavor, try pairing them with a crisp green salad for freshness, some roasted veggies, or a bowl of creamy tomato soup. For game day, serve alongside potato wedges or classic fries to keep things extra hearty.

Creative Ways to Present

Philly Cheesesteak Stuffed Biscuits are fantastic as grab-and-go snacks for parties, game day platters, or school lunches. Slice each biscuit in half and serve on a platter with mini toothpicks, or display in a bread basket lined with parchment for easy sharing.

Make Ahead and Storage

Storing Leftovers

If you find yourself with uneaten Philly Cheesesteak Stuffed Biscuits (a rare occurrence!), simply let them cool, then pop them in an airtight container. Refrigerate for up to 3 days — they keep well and make an ideal quick lunch or snack.

Freezing

Want to make these ahead? Freeze baked, cooled biscuits by wrapping each one tightly in foil or plastic wrap and storing them in a freezer-safe bag. They’ll stay fresh for up to 2 months and are perfect to have on hand for busy weeknights or surprise guests.

Reheating

For best results, reheat Philly Cheesesteak Stuffed Biscuits in the oven at 350°F for about 10 minutes (from the fridge) or 20 minutes (from frozen). This keeps the outside crisp while warming the cheesy center evenly. An air fryer works great too!

FAQs

Can I use a different type Main Course

Absolutely! While shaved ribeye is traditional, you can also use thinly sliced roast beef, leftover steak, or even cooked ground beef in a pinch. Just aim for something nicely tender and quick to cook.

Do Philly Cheesesteak Stuffed Biscuits work with canned crescent dough instead of biscuits?

They sure do! Crescent dough offers a slightly flakier texture but will still hold all that melty, cheesy filling. Just cut and fill triangles as you like before baking.

What type of cheese melts best in this recipe?

Provolone is classic for Philly flavor, but mozzarella works beautifully for a super melty bite. American or even cheddar add a unique spin, so feel free to play with your favorites.

Can I add other veggies or extras?

Definitely. Sautéed mushrooms are a popular add-in, and you can toss in jalapeños for a kick or swap bell peppers for red, yellow, or orange varieties to mix up the taste and color.

Is it possible to prepare these in advance for a party?

Yes! Assemble Philly Cheesesteak Stuffed Biscuits ahead and refrigerate (unbaked) on a tray covered with plastic wrap for up to 12 hours. Just bake as directed when you’re ready to serve, right from the fridge.

Final Thoughts

If you’re looking for a one-pan, crowd-pleasing recipe, Philly Cheesesteak Stuffed Biscuits are guaranteed to deliver smiles. They’re warm, gooey, and absolutely craveworthy — the ultimate comfort food mashup you never knew you needed! Give them a try soon, and don’t be surprised if they become a regular request at your table.

Philly Cheesesteak Stuffed Biscuits Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 stuffed biscuits 1x
Diet: Vegetarian

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Description

These Philly Cheesesteak Stuffed Biscuits are a delicious twist on the classic sandwich. Tender steak, sautéed onions, bell peppers, and melted cheese all wrapped up in a flaky biscuit. Perfect for a quick and satisfying meal!

Ingredients

Scale

Steak Filling:

1 tablespoon olive oil
1 small yellow onion (thinly sliced)
1 green bell pepper (thinly sliced)
1/2 pound shaved ribeye or thinly sliced steak
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded provolone or mozzarella cheese

For Biscuits:

1 (16-ounce) can refrigerated biscuit dough (8 count)
1 egg (beaten, for egg wash)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Sauté vegetables: In a skillet over medium heat, sauté the onions and bell peppers in olive oil until softened, about 5 minutes.
Cook steak: Add the shaved steak to the skillet, season with garlic powder, salt, and pepper, and cook until just done, about 3–4 minutes. Remove from heat and let cool slightly.
Prepare biscuits: Flatten each biscuit into a 4–5 inch round. Spoon steak mixture onto each biscuit, top with cheese, fold dough over filling, and seal edges.
Bake: Brush biscuits with beaten egg, place on baking sheet seam-side down, and bake for 13–16 minutes until golden brown.
Serve: Let cool slightly before serving.