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1-2-3 Eat! Philly Cheesesteak and Biscuits

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

A Philly cheesesteak doesn’t always have to be a sandwich! (Or, if it does,make a sandwich with the biscuits!!!). Philly Cheesesteak and Biscuits is a whole new thing.

Philly Cheesesteak and Biscuits

1-2-3 Eat! Philly Cheesesteak and Biscuits

Author: Heidi Boortz
Servings : 4

Ingredients

Philly Cheesesteak

  • 1 lb sirloin steak thinly sliced
  • 2 portobello mushroom caps large, thinly sliced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp bottled minced garlic
  • 1 Tbsp extra virgin olive oil
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow onion thinly sliced
  • 4 oz provolone cheese

Biscuits

  • 2 cups 100% whole wheat pastry flour
  • 4 tsp baking powder
  • 4 Tbsp buttermilk powder
  • 1/2 tsp salt
  • 4 Tbsp unsalted butter cold
  • 1 cup milk

Instructions

Philly Cheesesteak

  • Heat large skillet over medium heat. Add oil, steak, salt, pepper, garlic, peppers, and onions. Cook 5-7 minutes or until steak is to desired doneness, and peppers are tender-crisp. Transfer to serving plate, and top with cheese. Allow to stand 5 minutes to melt the cheese. Serve on biscuits, if desired.

Biscuits

  • Preheat oven to 400. Combine dry ingredients in a bowl. Cut in butter using two knives or a pastry blender until mixture resembles coarse crumbs. Stir in milk. Place mixture on floured cutting board. Knead a few times. Hand press the dough into 1/2 inch thick. Using round cookie cutter (or any shape), cut biscuits. Place biscuits on a parchment-lined baking sheet. Bake at 400 for 15-20 minutes or until browned. 6 servings.
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