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BUBBLE UP PHILLY CHEESE STEAK CASSEROLE A Ground Beef Dinner Recipe
#casserole #groundbeefrecipe #catherinesplates
Today's Recipe: https://catherinesplates.com/bubble-up-philly-cheese-steak-casserole/
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0:00
Welcome back everyone to Katherine's
0:02
Plates where it's dinner time. I'm going
0:04
to show you how to make a bubble up
0:07
Philly cheese steak casserole. This will
0:10
feed a lot of people. It is a ground
0:12
beef recipe. It comes together really
0:15
quickly and just takes some time in the
0:17
oven. First thing we're going to do is
0:20
we've got to get a pepper and onion
0:22
ready to go. In the meantime, we're
0:25
going to have one pound of ground beef
0:29
in a large skillet. We'll put it over
0:31
mediumigh heat. We're going to break it
0:33
up and start browning it up. Then, while
0:36
that's happening, we're going to chop up
0:38
a pepper and onion. Come on up, you
0:40
guys, and let's put this casserole
0:41
together. If you know what a Philly
0:43
cheese steak is, you might know what
0:45
this recipe is. Let's go.
0:49
Now, I'm going to be using one pound of
0:51
ground beef. You can go up to one and a
0:54
half, maybe two pounds of ground beef if
0:56
you want to do that. If you want it
0:57
really meaty, you can do that. So, I'm
1:00
just going to break it up so it can
1:02
start browning up.
1:04
Now, while the ground beef is browning
1:06
up,
1:08
we're going to come over here and we're
1:09
going to chop up a green bell pepper and
1:13
a yellow onion.
1:15
Now, you can make it really pretty for
1:17
the holidays and do a red bell pepper
1:19
with a green bell pepper and add that.
1:22
I'm going to be doing the whole pepper.
1:24
So, I'm just going to cut around the
1:25
whole seed pocket here.
1:31
And then I'm going to take off as much
1:33
of the pepper that I can around the
1:37
top of it.
1:39
Now, since the pepper takes a little bit
1:42
of time to cook, we'll go ahead and chop
1:44
that up and get that in there with the
1:45
ground beef. And then we'll do the
1:47
yellow onion.
1:50
So, just cut strips
1:53
on your pepper. And then we'll just turn
1:56
the strips around and we'll just chop
1:58
them up.
2:04
Just like that.
2:06
They're going to soften down.
2:09
in the casserole
2:11
and while they're cooking, too.
2:15
All right, we're going to add our
2:16
chopped up bell pepper to the ground
2:19
beef.
2:25
We'll get all that stirred up and then
2:26
we'll start with the yellow onion.
2:36
Now, if you don't want to chop up a
2:38
yellow onion, you can use like minced
2:41
onion that comes in a jar that's dried,
2:44
or you can just use onion powder
2:48
and do it that way.
2:51
But this helps bulk up the dish and
2:54
really gives it a nice flavor because I
2:56
love peppers and onions on my Philly
2:58
cheese steak. All
3:00
right, I've already taken off the ends
3:01
of the onion and the outer layer there.
3:05
I'm just going to cut it in half. Run my
3:07
knife through in slices.
3:13
And then we'll just turn it around. Cut
3:15
those into pieces.
3:19
Just a fast chop on an onion.
3:23
There we go. These will soften down as
3:25
the peppers are cooking and the ground
3:27
beef is browning. We're going to go
3:29
ahead and add this to our mixture.
3:41
This will be a great casserole for right
3:44
before the holidays, a weekn night meal.
3:48
It's got some great flavors. It comes
3:50
together really good. Nice and
3:52
delicious. All
3:54
right, got the ground beef nice and
3:56
browned up and the peppers and onions
3:58
softened down. I'm going to push this
4:00
off to the side and we're going to pick
4:02
up any excess grease in the dish here.
4:05
And I'm just going to take some paper
4:06
towels, place it in,
4:12
and let it absorb any excess grease
4:16
before we season because we don't want
4:18
it to pick up all of the seasoning
4:19
either.
4:21
There we go. There wasn't much in there.
4:27
We're going to season this up
4:31
with some salt right across the top. I'm
4:35
going to keep the salt very minimal.
4:39
Got some black pepper. Oo, I love that
4:42
in there.
4:44
Now, I am going to add a little bit of
4:46
garlic powder. We're just trying to make
4:48
sure everything is nice and flavored.
4:52
And I'm going to enhance the onions in
4:54
there with some onion powder. Put that
4:56
in there.
4:58
Let's stir this all up.
5:06
Now, we need to make this creamy.
5:10
So, we're going to add in one cup of
5:13
milk.
5:20
And we got to make it cheesy.
5:23
So what we're going to do, I have a jar
5:26
of cheese whiz. We're going to use about
5:29
half of this, which is 8 oz. And then
5:33
move the burner down here a little bit.
5:35
Or you can use like 8 oz of Vita cheese
5:40
that's cubed and do that. I'm going to
5:42
get a spoon here,
5:46
but this is like really easy to do. So
5:48
we're going to do this.
5:53
That looks good right there.
6:00
In my universe, if you're making a
6:01
casserole, it's got to have cheese in
6:03
it. All right, going to carefully stir
6:06
this together. If you're doing the cube
6:07
cheese, you're just going to keep mixing
6:09
this until the cubes are all melted and
6:11
create a nice sauce.
6:16
That looks good.
6:20
We're going to heat it through.
6:27
All right. Once that cheese is all
6:29
melted in there, we're going to turn off
6:30
the burner.
6:34
And then we're going to take some
6:36
proolone shredded cheese and we're going
6:38
to add one cup to it.
6:41
Stir that in until it's nice and melted.
6:44
Now, this is a proolone and mozzarella
6:46
blend because that's what I could find.
6:48
That's totally fine.
6:57
All right, let's add that in.
7:00
Stir it up till that cheese is nice and
7:02
melted.
7:06
Woo! Look at that. Grab a spoon and give
7:09
it a taste. Seeing if we need to adjust
7:12
any seasonings.
7:17
M. Oh my gosh.
7:20
Tastes like a Philly cheese steak.
7:24
Let's put this together.
7:26
Grab a can of biscuits. Now, I'm using
7:30
Grand Southern Homestyle biscuits.
7:32
Whatever you have, whatever you can get.
7:36
This is an 8 count.
7:40
They just call them big biscuits.
7:46
Whatever you got.
7:49
That was loud.
7:52
Sorry.
7:54
All right, we're going to take them out.
7:55
We're going to lay them on a cutting
7:56
board.
8:03
All right, we're going to take a knife,
8:04
like a sharp knife, and we're going to
8:05
cut these into eight pieces each.
8:16
like a pizza.
8:19
There we go. One, two, three, four,
8:21
five, six, seven, eight. Like that.
8:23
We're going to keep going until we get
8:25
them all cut up.
8:32
All right. Now, we're going to grab a 9
8:34
by13 baking dish and some cooking spray.
8:39
We're going to take some non-stick
8:40
cooking spray. Spray the bottom and the
8:43
sides of our baking dish.
8:46
Have it the right way. Might have
8:48
sprayed myself.
8:51
That way those biscuits don't stick.
8:54
And we're going to take those biscuit
8:55
pieces and put them on the bottom of our
8:57
baking dish.
9:03
Just kind of keep them broken apart as
9:05
much as you can and scatter them about.
9:13
All right,
9:14
Joseph's going to love this. He loves a
9:16
good bubble up.
9:19
We're going to take the mixture and
9:21
we're going to pour it right across the
9:22
top.
9:29
All right, got the rest out of the pan.
9:32
Just kind of push it around to cover the
9:34
biscuits.
9:41
Make it nice and even so it cooks nice
9:44
and even.
9:47
I'm going to cover all the biscuits as
9:48
much as I can.
9:50
There we go.
9:54
Oh, don't stir too much because those
9:56
biscuits are going to start melting in
9:58
there and we don't want them all over
10:00
the place.
10:02
All right, now let's finish the top of
10:04
this off with another cup proolone
10:07
cheese.
10:11
This is the one that I'm using right
10:12
here. There you are. Right here.
10:24
It's going to be cheesy.
10:27
There we go. Boom. I've got my oven
10:30
preheated at 350°.
10:32
We're going to bake this uncovered for
10:35
about 30 to 35 minutes until those
10:38
biscuits are nice and golden brown and
10:40
cooked through. I'm just going to take
10:42
my kitchen thermometer and check one in
10:45
the center of the biscuit to make sure
10:46
it reaches 165°. That way, we're not
10:49
eating uncooked dough. All right, you
10:52
guys. I'll be back. Give this a try for
10:55
you. All right, you guys. This came out
10:57
of the oven. Look at how bubble up this
11:01
is. Got golden brown biscuits. I did
11:04
test them to make sure that they're
11:06
cooked all the way through. That cheese
11:08
looks amazing. I'm just going to put a
11:10
little pop of color, some parsley right
11:14
on top,
11:16
and we're going to dive in.
11:30
Oh,
11:36
look at that.
11:42
Let me bring it closer to y'all.
11:45
All right, we're gonna give that a try
11:46
for you.
11:49
Here's my bite.
12:05
That is delicious.
12:13
It's so savory. It tastes like a bite of
12:16
a Philly cheese steak. Y'all, if you
12:19
haven't tried that, you need to make it.
12:22
Saw how easy it was. And your family is
12:25
going to love this
12:27
right before Christmas, too. Bring this
12:29
one out. All right, you guys. Those
12:32
biscuits are nice and tender and fluffy.
12:35
absorbed all those flavors,
12:39
the peppers and the onions in it. Give
12:41
it a little bite.
12:44
All right, give me a thumbs up on this
12:46
one, you guys. Thomas couldn't wait for
12:48
this one.
12:50
I'm supposed to be taking it over to the
12:52
kids. You think it'll make it? Yeah.
12:54
Now, half of that might make it. The
12:56
other half we're keeping.
12:58
Thumbs up on this one, you guys. Happy
13:00
holidays. So, I hope you enjoy our
13:02
casserole for the week. And if you're
13:05
new to the channel, make sure you hit
13:06
that subscribe button down below and
13:08
that bell notification. That way, you'll
13:09
always know when shows like this one
13:10
here are posted. We got a lot of stuff
13:13
coming up in the new year. We have a
13:15
show for you coming up at the end of the
13:16
year to talk about that and other
13:19
things. All right, you guys. We'll see
13:21
you on the next episode.
13:23
Bye.