Philly Cheesesteak Cheddar Bay Cobbler
This Philly Cheesesteak Cheddar Bay Cobbler combines tender roast beef, sautéed peppers and onions, creamy cheddar cheese sauce, and a buttery Cheddar Bay biscuit topping into one hearty casserole that's perfect for dinner.
Ingredients
Filling
- 18 ounces deli roast beef chopped
- 1 red onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tablespoon chopped garlic
- ½ tablespoon steak seasoning
- 2 10.5-ounce cans condensed cheddar cheese soup
- ½ cup whole milk
- 1½ cups shredded cheddar cheese
Biscuit Topping
- 1 box Cheddar Bay Biscuit Mix
- 1 cup shredded cheddar cheese
- 2 cups whole milk
- ¼ cup butter melted
- Cheddar Bay seasoning packet included in the mix
Instructions
- Preheat your oven to 350°F.
- Heat a large skillet over medium-high heat. Add the chopped roast beef and cook for about 2 minutes.
- Add the diced onions, green bell pepper, and red bell pepper. Cook until the vegetables have softened, about 6 to 8 minutes.
- Stir in the garlic and steak seasoning. Cook for another 3 minutes.
- Reduce the heat to low.
- Add both cans of cheddar cheese soup and the milk. Stir until smooth.
- Mix in the shredded cheddar cheese until melted.
- Spray a 9×13-inch baking dish with cooking spray.
- Spread the cheesesteak mixture evenly into the baking dish.
- In a mixing bowl combine: Cheddar Bay biscuit mix, 1 cup shredded cheddar, and 2 cups milk Stir until just combined.
- Pour the biscuit batter evenly over the cheesesteak mixture.
- Bake for 50 to 55 minutes, or until the biscuit topping is golden brown.
- Mix together: Melted butter and Cheddar Bay seasoning packet. Brush generously over the hot biscuit topping.
- Allow the cobbler to rest for 5 minutes before serving. Enjoy!
Recipe Tips
Don't overmix the biscuit batter. Stir just until everything comes together. Overmixing can make the topping dense instead of light and fluffy. Also allow the cobbler to rest for about 5 minutes after baking so the filling thickens slightly before serving.
