Philly Cheesesteak Biscuit Bake

This Philly Cheesesteak Biscuit Bake layers seasoned steak, melty cheese, and buttery biscuits in one dish. Weeknight comfort food done in 40 minutes.

Philly Cheesesteak Biscuit Bake is a casserole that layers seasoned steak and vegetables between refrigerated biscuit dough with melted provolone or mozzarella. This recipe serves 6, delivers a cheesy, hearty, cheesesteak-flavored bake with a golden biscuit top and bottom, and is perfect for busy weeknight dinners. Here’s everything you need to make it perfectly.

I’ve made this Philly Cheesesteak Biscuit Bake more times than any other casserole in my rotation, and the trick I wish someone had told me sooner is to really drain the beef and veggies well, or the bottom biscuit layer turns soggy instead of golden. It’s basically a cheesesteak sandwich reimagined as a biscuit casserole, and it disappears fast at my table.

Quick Overview

This bake sandwiches seasoned steak, softened onions and peppers, and melted cheese between two layers of buttery biscuit dough, so you get all the cheesesteak flavor without any bread to slice or toast. It’s ready in under 40 minutes total, which makes it realistic for a weeknight. One dish means minimal cleanup too. Even cheesesteak purists at my table admit this hits the same craving.

What Ingredients Do You Need for Philly Cheesesteak Biscuit Bake?

Ingredient Group	Ingredient	Amount	Notes
Main Ingredients	Thinly sliced steer sandwich steak or shaved beef	1 pound
Main Ingredients	Olive oil	1 tablespoon
Main Ingredients	Large onion, thinly sliced	1
Main Ingredients	Green bell pepper, thinly sliced	1
Seasonings	Worcestershire sauce	1 tablespoon
Seasonings	Garlic powder	1/2 teaspoon
Seasonings	Salt and black pepper	To taste
Biscuits and Cheese	Refrigerated biscuit dough (like Pillsbury Grands)	1 can (16.3 ounces)
Biscuits and Cheese	Provolone cheese slices, or shredded mozzarella	6 slices, or 1 cup

Shaved beef is what makes this an easy cheesesteak bake instead of a knife-and-fork situation — it cooks fast and shreds apart naturally in the skillet. Worcestershire sauce is doing more work than you’d think here, giving that classic Philly cheesesteak casserole flavor without needing a long ingredient list. And whether you go provolone or mozzarella really comes down to whether you want that sharp, tangy cheesesteak bite or a milder, stretchier pull.

How to Make Philly Cheesesteak Biscuit Bake Step by Step

Cook the Filling

1. Preheat the oven to 375°F (190°C).
2. Spray a 9×13 inch baking dish with non-stick spray.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the sliced onion and bell pepper and cook until softened, about 5 to 7 minutes.

💡 Slice the onion and pepper thin and even so they soften at the same rate as each other.

5. Add the thinly sliced beef to the skillet with the vegetables.
6. Cook, breaking up the meat with a spoon, until browned.
7. Drain any excess grease from the skillet.

Pro Tip: Draining the grease thoroughly is what keeps the bottom biscuit layer from turning soggy once it bakes.

8. Stir in the Worcestershire sauce, garlic powder, salt, and pepper.
9. Mix well.

Assemble the Bake

10. Open the can of biscuits and cut each biscuit into quarters.
11. Arrange half of the biscuit pieces evenly in the bottom of the prepared baking dish.
12. Spoon the beef and vegetable mixture over the biscuits in the baking dish.
13. Top the beef mixture with the cheese slices or shredded cheese.
14. Arrange the remaining biscuit pieces over the cheese layer.

💡 Scatter the top biscuit pieces with small gaps between them so steam can escape while they bake through.

Bake

15. Bake for 18 to 22 minutes, or until the biscuits are golden brown and cooked through and the cheese is melted and bubbly.

Pro Tip: Pull one of the thicker top biscuit pieces apart to check the center is fully baked, not just golden on the outside.

Expert Tips for Perfect Philly Cheesesteak Biscuit Bake

Pro Tips for Success

The key to a golden, fully cooked top is spreading the top biscuit pieces in an even single layer instead of stacking them, since overlapping dough bakes unevenly. For best results, let the beef and vegetable mixture cool for a couple of minutes before spooning it over the bottom biscuits, so the raw dough doesn’t start cooking too fast on one side.

The most common mistake is skipping the grease-draining step — instead, tip the skillet and spoon off the excess before seasoning, because this Philly cheesesteak casserole gets soggy fast otherwise. This cheesesteak biscuit recipe works best when the beef is sliced thin, since thick pieces take longer to brown and can leave the dish sitting in the oven too long.

Listen for a light sizzle and watch for that deep golden color across the whole top layer — that visual and sound cue means the biscuits are done all the way through, not just browned on top.

Delicious Variations

Quick Version: Use pre-cooked deli roast beef instead of raw sliced steak, warming it through with the onions and peppers to cut the prep time down — my Philly cheesesteak sloppy joes uses a similar shortcut if you want another fast weeknight option.

Alternative Ingredients: Swap the green bell pepper for a mix of green and red peppers for a slightly sweeter, more colorful filling.

Low-Carb Version: Skip the top layer of biscuits and use just the bottom layer, then finish under the broiler for a few minutes so the cheese still gets that golden, bubbly top.

Troubleshooting Common Problems

Problem: The bottom biscuits came out doughy or undercooked. Solution: The filling was likely too hot or too wet going in — drain it thoroughly and let it cool slightly before layering it over the raw dough.

Problem: The top biscuits browned too fast before the inside cooked through. Solution: Tent the dish loosely with foil for the last several minutes of baking so the top doesn’t overcook while the center catches up.

Problem: The filling tastes bland. Solution: This usually means the Worcestershire and seasoning got added too lightly — taste the filling before assembling and adjust salt and pepper as needed.

How to Store and Reheat Philly Cheesesteak Biscuit Bake

Storage Method	Duration	Best Practice
Room Temperature	Up to 2 hours	Cover loosely, don’t leave out longer than that
Refrigerator	Up to 4 days	Store in an airtight container
Freezer	Up to 2 months	Freeze in individual portions for easy reheating

Reheat leftovers in the oven at 350°F, loosely covered with foil, until warmed through and the biscuits crisp back up slightly. The microwave works for a faster option, though the biscuits will turn softer instead of staying crisp. Leftover portions also make a great next-day lunch scooped into a bowl with a side salad, or crumbled over rice for a quick cheesesteak-inspired bowl. If your family loves a cheesy, layered bake like this one, my BBQ bacon cheeseburger tater tot bake follows the same easy-casserole approach.

FAQs About Philly Cheesesteak Biscuit Bake

Honestly, this is the kind of dinner that gets requested on repeat once your family tries it. If you’re building out a rotation of easy one-dish dinners, my family dinner casseroles and bakes roundup has more like this one. Seriously, save this one to Pinterest so it doesn’t get lost, and drop a comment letting me know which cheese you went with. I mean it, I read every one.

Philly Cheesesteak Biscuit Bake with seasoned steak, melted cheese, and golden buttery biscuits, all in one dish. Save this easy cheesesteak bake for your next weeknight dinner.