Description
Cheddar Bay Philly Cheese Steak Cobbler combines classic Philly cheesesteak flavors—savory roast beef, bell peppers, and onions—topped with a cheesy, golden Cheddar Bay biscuit crust for a satisfying, comfort-food casserole perfect for family dinners or gatherings.
Ingredients
Units
Scale
For the Filling
-
- 18 oz deli roast beef slices, chopped
- 1 red onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tablespoon chopped garlic
- 1/2 tablespoon steak spice
- 2 x 10.5 oz cans cheddar soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
For the Biscuit Topping
- 1 box Cheddar Bay biscuit mix (including seasoning packet, separated)
- 1 cup shredded cheddar cheese
- 2 cups milk
- 1/4 cup butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready when your cobbler is assembled.
- Cook the Beef: Add the chopped deli roast beef to a large skillet over medium-high heat. Stir and cook for 2-3 minutes to slightly brown the edges and release flavor.
- Add Vegetables: Add diced red onion, green bell pepper, and red bell pepper into the skillet. Mix well and sauté for about 5 minutes, or until the peppers and onions have softened and are fragrant.
- Season the Mixture: Stir in the chopped garlic and steak spice. Continue cooking for 3 more minutes to allow the spices and garlic to bloom.
- Add Soup & Cheese: Lower the heat to low, then add both cans of cheddar soup and ½ cup milk. Stir until combined and heated through, then add 1 ½ cups shredded cheddar cheese. Stir to melt, then remove skillet from heat.
- Prepare Baking Dish: Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.
- Assemble the Filling: Pour the roast beef and vegetable mixture into the prepared baking dish. Spread out into an even layer, ensuring even distribution.
- Prepare Biscuit Batter: In a mixing bowl, add the Cheddar Bay biscuit mix (reserve the seasoning packet for later), 1 cup shredded cheddar cheese, and 2 cups milk. Stir until a smooth, thick batter forms with no large lumps remaining.
- Top the Cobbler: Evenly pour the biscuit batter over the roast beef mixture in the baking dish, spreading with a spatula if necessary to cover the whole surface.
- Bake: Bake in the preheated oven for 50–55 minutes, or until the biscuit topping is golden brown and cooked through.
- Prepare Butter Topping: While the cobbler bakes, combine ¼ cup melted butter with the reserved biscuit seasoning in a small bowl. Stir well.
- Finish & Serve: Remove the baked cobbler from the oven. Immediately brush the seasoned melted butter over the top of the biscuit crust. Allow the cobbler to rest for about 5 minutes before serving, so the biscuit absorbs the butter and flavors meld.
Notes
- For extra flavor, add sliced mushrooms with the peppers and onions.
- Let the cobbler rest before cutting to ensure cleaner slices.
- If you can’t find Cheddar Bay biscuit mix, any savory biscuit mix can be substituted.
- Great for meal prep; leftovers reheat well in the oven or microwave.
- Feel free to use freshly grated cheddar for best melt and flavor.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1 1/2 cups)
- Calories: 470
- Sugar: 7g
- Sodium: 1380mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
