Can I make these with homemade biscuit dough instead of canned?

Absolutely! Homemade biscuit dough works wonderfully here. Prepare your favorite biscuit recipe, roll the dough slightly thinner than usual, cut into circles, then place filling on one half and fold over to create a half-moon shape. Pinch edges to seal.

My biscuits are leaking filling while baking. What went wrong?

This usually happens when the biscuits aren't sealed properly or they're overstuffed. Make sure to really pinch those edges together firmly—you can use a fork to crimp them shut. Also, let the filling cool slightly before stuffing so the cheese isn't completely melted and runny.

Can I prepare these ahead of time and bake later?

You can assemble these up to 8 hours ahead and refrigerate before baking. However, they're best when baked right after assembly. If you do refrigerate them unbaked, add a few extra minutes to the baking time.

How do I know when they're done baking?

The biscuits should be golden brown on top and firm to the touch. If you're unsure, you can pull one apart slightly to make sure the dough inside is fully cooked and not doughy.

Philly Cheesesteak Stuffed Biscuits Recipe

Description

These Philly Cheesesteak Stuffed Biscuits combine all the flavors of a classic Philly cheesesteak in a buttery, flaky biscuit pocket. Loaded with savory roast beef, melted Monterey Jack cheese, sautéed onions, and green bell peppers, these stuffed biscuits make the perfect appetizer or snack for any occasion.

Ingredients

Units Scale

For the Filling:

2 tablespoons butter
3/4 cup diced onion
3/4 cup diced green bell pepper
1 pound deli roast beef, diced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
2 cups grated Monterey Jack cheese

For the Biscuit Dough:

1 (16-ounce) can of buttermilk biscuits
2 tablespoons butter, melted

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Instructions

Preheat the Oven
Preheat your oven to 350°F. Line a large baking pan with parchment paper. Place the 8 biscuits onto the parchment paper and let the dough warm up slightly at room temperature.
Sauté Vegetables and Seasoning
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and green bell peppers, cooking them for about 5–6 minutes until softened. Add the kosher salt, black pepper, and garlic powder, and stir to combine.
Prepare the Filling
Add the diced roast beef to the skillet and cook for 1–2 minutes until warmed through. Sprinkle in the grated Monterey Jack cheese, stirring until the cheese starts to melt. Remove the skillet from heat and set aside.
Stuff the Biscuits
Gently pull each biscuit apart to create a small pocket in the center. Scoop approximately 1/4 cup of the prepared beef mixture into each biscuit. Pinch the edges of the dough to seal the filling inside. Repeat for all biscuits.
Brush with Butter and Bake
Melt the remaining 2 tablespoons of butter in a small bowl and brush the tops of the stuffed biscuits generously. Bake in the preheated oven for 17–20 minutes, or until the biscuits are golden brown and fully cooked.
Serve and Enjoy
Remove the Philly Cheesesteak Stuffed Biscuits from the oven, let them cool slightly, and serve warm.

Notes

Make sure to pinch the biscuit edges tightly to seal properly and prevent the filling from leaking.
You can substitute Monterey Jack cheese with provolone or mozzarella for a different cheesy flavor.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in an oven or air fryer for best results.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 7g
Sodium: 350
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 13g
Cholesterol: 40mg