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)
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.
Notes
- You can substitute provolone with American or cheddar cheese.
- Add mushrooms for extra flavor.
- These can be prepped ahead and reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed biscuit
- Calories: 290
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 35mg
