Description
These Philly Cheesesteak Stuffed Biscuits are a delicious twist on the classic sandwich, with tender ribeye steak, sautéed peppers and onions, and gooey cheese stuffed inside fluffy biscuit pockets. Perfect for a quick appetizer or game day snack!
Ingredients
Scale
For the Filling:
- 1 tablespoon olive oil
- ½ pound thinly sliced ribeye steak or deli roast beef
- ½ cup diced green bell pepper
- ½ cup diced onion
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded provolone or mozzarella cheese
For the Biscuits:
- 1 can (16 oz) refrigerated biscuit dough (8 large biscuits)
- 1 tablespoon melted butter (optional, for brushing)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Sauté vegetables and meat: Heat olive oil in a skillet, sauté onion and bell pepper until soft. Add steak, garlic powder, salt, and pepper, cook until browned.
- Prepare the filling: Remove from heat, let cool slightly, then mix in shredded cheese.
- Assemble the biscuits: Flatten each biscuit, spoon filling in the center, fold edges, and seal. Place on baking sheet seam-side down.
- Bake: Brush with melted butter (optional) and bake for 13-15 minutes until golden brown.
- Serve: Let cool slightly before serving.
Notes
- You can substitute ground beef or shredded chicken if preferred.
- For extra flavor, add a splash of Worcestershire sauce to the filling.
- These reheat well and make great snacks or appetizers.
Nutrition
- Serving Size: 1 stuffed biscuit
- Calories: 290
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 35 mg
