Yes another bubble up dish… why you ask?? Because I just can’t get enough of them 😉 Don’t you just love a good philly steak sandwich… but hate all the points that come with it.. well this bubble up dish is the perfect compromise, the biscuits along with the steak and creamy garlic taste leaves you in philly steak heaven 🙂 I am sure this can be a new family favorite.. Serves 6 at 8 smart points per serving.


Philly steak bubble up

8SP on blue, green & purple/7pp per serving
5 from 5 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main meals
Servings 6


  • 1- 7.5 oz package pillsbury biscuits one of the 4 value pack (if you can't find those buy the bigger packs and weigh out 7.5oz)
  • 10 oz cooked shredded steak I used top sirloin
  • 1 onion diced (I used red onion)
  • 1 green pepper diced
  • 2 Tbsp butter
  • 2 cloves garlic diced
  • 1/2 Tbsp flour
  • 2/3 cup milk I used 1%
  • Dried oregano & parsley
  • 2/3 cup light shredded mozzarella
  • 2 Tbsp light ranch dressing


  • Preheat oven to 350F, spray a 9x13 casserole dish with non stick cooking spray.
  • Cut each of your 10 small biscuits into 6 pieces each and layer on bottom of casserole dish. Pre-bake dough for 25 minutes.
  • In a large frying pan cook your diced peppers and onion using a little cooking spray for 10 minutes. *Optional to add in mushrooms..
  • In a small pan, melt your butter over medium heat, stir in diced garlic and cook for 1 minute, then add in your flour and mix well, let cook for 2 minutes. Add your milk and seasonings and stir often until sauce thickens, about 8-10 minutes..
  • Once veggies are sauteed pour over top of your baked biscuit pieces, then layer your shredded steak.. You can cook the steak as you choose, I cooked mine in the crock pot on low in a little broth for 3-4 hours depending on size of steak, you should be able to shred it nicely, however if you want to save time you can grill the steak and cut into small pieces.
  • Drizzle your garlic cream sauce evenly over your biscuits and steak mixture. Sprinkle mozzarella cheese on top, cover with foil and bake in oven for 15-20 minutes, check all biscuits are cooked.
  • Drizzle with ranch dressing (I pipe mine from a small zip lock bag)
  • Cut into 6 equal servings. Each serving is 8 smart points (7PP)
  • Nutritional info (not incl veggies) per serving.. Calories 279...Fat 15g..Sat fat 6g... Carbs 18.8g...Fiber 0.6g...Sugars 3g...Protein 17.4g








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  2. Hi there, did you mean pre-bake biscuits for 5 min? Cuz I left the first batch for 25 and they burned bad! On the second try I left them for 5 then added the rest of the ingredients and it was sooooo yummy! Thanks for the recipe!!

    • Drizzle Reply

      Hi Liz, no I pre-baked for 25 minutes, maybe your oven was too hot? Being that the steak is cooked I did’nt want it in the oven the whole time the biscuits were baking and have it dry out, so I had biscuits in for 25 min then added the meat topping.. either way I am glad it turned out for you 🙂

    • This happened to me too! I bake all the time though, so I know my oven doesn’t run hot. We still ate it and it was good except for the buscits. I’m planning to try to make it again and only prebaking the biscuits for 5 min.

  3. It’s an old oven so that could have been it. Thanks so much for the awesome recipes and all of the beautiful photos! You are making it much easier for me to stay on plan!

  4. Has anyone found a good gluten free alternative to the biscuit dough? These bubble up recipes always look SOOOO fabulous!

    • Drizzle Reply

      Hi Michaela, sorry I don’t know what to suggest for GF, I am not experienced with making things GF unfortunately, maybe reach out to Pillsbury and see if they can come out with a GF product?? I am sure others have asked so if there is enough asking then maybe they will 🙂

    • I am sure that a health food store (Sprouts, Whole Foods, etc) have GF alternatives.

      • Drizzle Reply

        Possibly.. I don’t normally shop at those, but thank you for sharing so others can look 🙂

  5. Dawn Marie Reply

    Hi, Can you freeze this and reheat leftovers in the microwave?

    • Drizzle Reply

      Hi Dawn, yes I would think it should freeze just fine 🙂

  6. I made this a few nights back and my husband and I loved it!! He actually claimed the leftovers for his work lunch. Lol

  7. I haven’t been able to find the 4-pack of 7.5 oz biscuits and I don’t have a scale at home. Any idea how many of the bigger biscuits would be 7.5 oz? I’ve made the sloppy joe casserole (life-changing amount of amazingness!!) and am now obsessed with incorporating biscuits into my casseroles to be a little more filling!! Can’t wait to try this recipe!

    • Drizzle Reply

      Hi Trista, if your in the U.S Walmart (Great value) make there own 4 value pack 7.4 oz tins, I’m not sure on the weights as I never buy the bigger packs.. 🙁

  8. Dear Drizzle, I to am confused at the pre-bake for 25 min because at the end you bake it for another 20-25 min so thats a total of 45-50 min and on your recipe it says cook time 20 min. I am going to make it for supper tonight and I don’t want to have to throw the dish, even on the 7.5oz biscuits you only bake at 10-13 min with out cutting them into small pieces. Please help me to understand the baking time. Thank you. Lana

    • Drizzle Reply

      Hi Lana, the pre-bake time is correct at 25 min and that is listed in the “preparation” time and then the cook time is the 20 minutes, I found the biscuits needed pre baking more because the dough will not cook as well once you load on the steak and toppings , you can lower the pre-bake time a little if your concerned about it being too much, ovens vary so I can only go off my oven

  9. Thank you Drizzle, that helped me alot that the 25min is in the preparation time, I will watch it and see what my oven does. I will let you know what I thought about the meal, it sounds good. Lana

  10. Drizzle, we loved it, I baked the biscuits 16 min was perfect for us, next time I make it I am going to try pork, we are big pork eaters, I am going to use country ribs I always put them in my slow cooker and cook them for hours, I will watch any fat on them I usually cook quite abit and use some of it for another meal, and next time it will be for Philly Steak Bubble Up. Thank You for such a delicious receipe. Lana Oh we were surprized how the ranch dressing added to the taste. For any one has doubt on the ranch don’t, it was a perfect addition.

  11. I would like to add one more thing, I really like your site very easy to give a comment without having to go through a bunch of questions and have to sign up and all that, was very easy I really appreciate that. Lana

    • Drizzle Reply

      Hi Lana, so happy to hear you all enjoyed it, I bet it will taste great with pork 🙂 Thanks for your kind words on the site, glad your finding it easy to navigate 🙂

  12. We have tried many of these Bubble Ups. I made this tonight. Before I even ate it my mind was churning how to make a Ruben version, how to make a Cuban version… I’m in trouble over here.

    • Drizzle Reply

      Haha love it 🙂 so many endless possibilities.. Hope you enjoyed it

  13. Hi Kate, Made this the other night and loved it!! So did my husband. All of your recipes are amazing! Especially the bubble ups! 🙂

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    • Drizzle Reply

      Hi you could play around with it a bit and use a different dressing, caesar maybe, or a garlic aioli type of sauce would be delicious!

  15. CeeCee Kusnitz Reply

    How would you cook this delicious “Bubble Up” in the Instant Pot. I made it in the oven and it was great!!

    • Drizzle Reply

      Hi CeeCee, sorry I don’t have an IP so I’m not too sure to be honest .. Glad you enjoyed it 🙂

    • Drizzle Reply

      Hi Karly, this recipe would stay the same as it was for the old SP, 8SP per serving on all 3 MyWW programs

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