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!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 559kcal

Author Teri

Cost $16

Place steak in freezer 1-2 hours before you plan to start cooking.
Preheat oven to 350°F. Spray a 9x13 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.

Nutrition information includes the sautéed veggies.