Philly Cheesesteak Bubble Up Casserole with Smoked Gouda Cheese Sauce

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Last Updated on November 19, 2019

This Philly Cheesesteak Bubble Up Casserole with Smoked Gouda Cheese Sauce is a quick and comforting dinner that you can throw together in no time! Made with thin slices of steak, bubbly buttermilk biscuits and a smoky, creamy cheese sauce. Great for a family meal and even better for picky kids. 

This recipe came together rather quickly one night when I wanted a good ole comfort food meal for dinner. I had a can of biscuits I planned to use up, so a Bubble Up casserole was stuck in my head. I loooove those! Biscuits chopped up and mixed with a bunch of yummy ingredients, then dumped in a casserole dish…who wouldn’t love that?

I also love all things cheesesteak, so I decided to try to combine the two.

My favorite cheesesteaks have had a gouda cheese sauce in place of the regular provolone or Cheez Whiz, so I knew I wanted to try that.

I also love mushrooms, peppers and onions on my cheesesteaks, but sadly, not one other person in my house of four will eat this. My solution was to cook this on the side, and top my plate only. Now everyone will be happy!

Tips for Making the Philly Cheesesteak Bubble Up Casserole

I like to use a real steak when making cheesesteak, as I’m not a fan of that frozen, thin meat. So in doing so, it’s extremely important to get the steak as thin as possible.

One tip that I learned a while ago is to put the steak in the freezer about an hour or two before you’re ready to cook. The meat needs to be just barely frozen, and not completely frozen. You can then slice it with a knife and get super thin, paper-like slices, which is perfect for this, or any cheesesteak recipe.

If the meat is completely frozen, it will be too hard to cut. Just a warning, as you could possibly slip and cut yourself. No bueno.

In this recipe, you’ll precook the steak.  Make sure you cook it just until it is barely done. Some of it can be a little pink still, as it’ll finish in the oven. If you cook it totally at the start, it may get too tough.

Here’s the pile of fresh veggies I cooked for myself. Fresh is best!

Since this recipe is pretty much void of veggies, if there are any other veggies your family loves, I would throw them in (pre-cook until just tender, then add during the mixing step).

Here is the completed casserole…yum!

…and then my veggies. Caramelized and super tasty!

Have I mentioned how much I love these Bubble Up Casseroles? Philly Cheesesteak Bubble Up Casserole with Smoked Gouda Cheese Sauce is now going to be on a regular rotation in my house.

What other variations should I try to create? Chicken Parm? Chicken Pot Pie? I’ll take suggestions!

Philly Cheesesteak Bubble Up Casserole with Smoked Gouda Cheese Sauce

This Philly Cheesesteak Bubble Up Casserole with Smoked Gouda Cheese Sauce is a quick and comforting dinner that you can throw together in no time!

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: Bubble Up Casserole, Casseroles for Kids, Family Dinner, Philly Cheesesteak

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8

Calories: 559kcal

Author: Teri

Cost: $16

Ingredients

• 1 pound sirloin steak
• 8 ounces smoked Gouda cheese shredded
• 1 cup whole milk
• 1 cup heavy cream
• ¼ cup cream cheese
• 1 tsp sea salt
• ⅙ tsp black pepper
• 1 dash nutmeg
• 1 tablespoon extra virgin olive oil divided
• 1 medium green pepper sliced
• 1 small yellow onion sliced
• 8 ounces mushrooms sliced
• 16 ounces buttermilk biscuits refrigerated

Instructions

• Place steak in freezer 1-2 hours before you plan to start cooking.
• Preheat oven to 350°F. Spray a 9×13 casserole dish with cooking spray. Save ½ cup of the Gouda cheese to top the casserole with.
• In a small saucepan, heat the milk, cream, cream cheese and Gouda cheese (what is left after saving ½ cup). Add salt, pepper and nutmeg. Heat on low to medium until all is melted and smooth. Cook for 10-15 minutes.
• Cut partially frozen steak as thin as possible. Preheat a skillet over medium heat. Cook the steak in ½ tablespoon extra virgin olive oil until just done. Some of the meat will be a little pink. This is ok and preferred. Remove to a plate until it is needed later.
• In same skillet the meat was cooked in, saute veggies in ½ tablespoon extra virgin olive oil until tender and caramelized. The onions will turn a caramel brown color. You can add these to the casserole, or keep on the side as a topping.
• Cut biscuits into 8 small pieces each. Add to a large mixing bowl, and add steak and veggies, (if adding now), and mix well. Pour into prepared casserole dish. Pour Gouda cheese sauce over the casserole. Top with the remaining ½cup Gouda cheese.
• Bake for 30 minutes. If the veggies were not added before cooking, use as a topping for individual plates.

Notes

Nutrition information includes the sautéed veggies.

Nutrition

Serving: 0g | Calories: 559kcal | Carbohydrates: 33g | Protein: 26g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 119mg | Sodium: 1139mg | Potassium: 557mg | Fiber: 1g | Sugar: 6g | Vitamin A: 797IU | Vitamin C: 13mg | Calcium: 306mg | Iron: 3mg

If you like quick casserole recipes, check out My Kids Favorite Casserole recipe. Everyone loves this one!