Description
These Philly Cheesesteak Stuffed Biscuits combine the classic flavors of a Philly cheesesteak sandwich with the flaky, buttery texture of buttermilk biscuits. Loaded with sautéed onions, green bell peppers, tender roast beef, and melted Monterey Jack cheese, these stuffed biscuits make for a flavorful and comforting appetizer or meal that comes together quickly and bakes to golden perfection.
Ingredients
Scale
For the Filling
- 4 tablespoons butter, divided
- 3/4 cup diced onion
- 3/4 cup diced green bell pepper
- 1 pound deli roast beef, diced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 cups grated Monterey Jack cheese
For the Biscuits
- 1 (16-ounce) can of buttermilk biscuits (8 biscuits)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking pan with parchment paper to prevent sticking and make cleanup easier. Place the 8 biscuits onto the parchment paper and allow them to warm slightly while preparing the filling.
- Cook Vegetables: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and green bell pepper, cooking them gently until they soften and become fragrant, about 5-6 minutes. Season the mixture with kosher salt, freshly ground black pepper, and garlic powder to enhance the flavors.
- Add Roast Beef and Cheese: Stir the diced roast beef into the vegetables in the skillet and cook for an additional 1-2 minutes until warmed through. Then add the grated Monterey Jack cheese, stirring continuously until the cheese melts and incorporates evenly with the meat and vegetables. Remove the skillet from heat to prevent overcooking.
- Stuff the Biscuits: Carefully pull apart each biscuit just enough to create a pocket inside without tearing them apart. Fill each biscuit pocket with approximately 1/4 cup of the warm beef and cheese mixture. Seal the edges securely by pinching the dough together to prevent the filling from leaking during baking.
- Brush with Butter: Melt the remaining 2 tablespoons of butter in a small bowl. Using a brush, generously coat the tops of each stuffed biscuit with the melted butter to give them a beautiful golden crust when baked.
- Bake: Place the stuffed biscuits on the parchment-lined baking pan and bake in the preheated oven for 17-20 minutes, or until they turn golden brown and puff up slightly. This ensures the filling is hot and the biscuits are baked through.
- Serve: Remove from the oven and allow the biscuits to cool for a few minutes. Serve warm to enjoy the gooey cheese and flavorful filling. These stuffed biscuits make a delicious appetizer, snack, or meal.
Notes
- Use freshly grated Monterey Jack cheese for better melting and flavor.
- If you prefer, substitute roast beef with thinly sliced steak or leftover steak cuts.
- Ensure biscuit pockets are well sealed to avoid filling spillage during baking.
- For a spicier variation, add a pinch of red pepper flakes or diced jalapeños to the filling.
- Leftover stuffed biscuits can be refrigerated and reheated in the oven for best texture retention.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
