Craving the iconic taste of a Philadelphia cheesesteak but wary of the calorie and Weight Watchers point bomb it unleashes? Look no further than this delicious Philly Steak Bubble Up! Forget the bread, because this casserole takes the classic experience and transforms it into a dinner masterpiece, perfect for satisfying your cravings without derailing your health goals.
Pillowy biscuits, pre-baked to golden perfection, form the base of this culinary adventure. Tender, thinly sliced steak, seasoned to savory perfection, gets nestled amongst them, ready to tantalize your taste buds. But the magic doesn’t stop there. A creamy, garlicky sauce bathes the entire dish, weaving its way through every crevice and imbuing each bite with irresistible flavor. The aroma alone will transport you to the streets of Philly.
And the best part? This isn’t just a Weight Watchers dream come true (clocking in at significantly fewer points than a traditional cheesesteak), it’s a family-friendly feast guaranteed to please even the pickiest eaters. Kids will adore the fluffy biscuit “breading,” adults will swoon over the juicy steak and decadent sauce, and everyone will be begging for seconds.
So ditch the greasy takeout menus and the guilt-ridden indulgence. This Philly Steak Bubble Up is your golden ticket to enjoying the iconic flavors you love, in a healthier, family-friendly, and oh-so-satisfying way.
Three reasons why you need to make this recipe!
Despite all the flavor, each serving is under 10 Weight Watchers points.
Packed with flavor, yet healthy – just how we like our Weight Watchers dinners! You won’t feel like you’re on a diet when you get to indulge in this dish.
It’s a great mix-up from the typical chicken dinner.
Chicken is often a go-to when on a diet because it’s high in protein and it’s cheap. But this dish is cost-effective, and features steak so you don’t have to have yet again, another chicken dinner.
Philly Steak Bubble Up is packed with protein.
One serving has 20 grams of protein – perfect for keeping you full and satisfied.
Ingredients you need to make Philly Steak Bubble Up:
- 1(7.5 oz) package Pillsbury or Great Value biscuits- comes in a 4 Value pack
- 10 oz cooked, shredded top sirloin steak
- 1 onion diced
- 1 green pepper diced
- 2 tablespoons butter
- 2 cloves garlic diced
- ½ tablespoon all purpose flour
- ⅔ cup low fat milk
- Dried oregano and parsley
- ⅔ cup light shredded mozzarella
- 2 tablespoons light ranch dressing
How to make Philly Steak Bubble Up (step by step):
- Preheat the oven to 350F, and spray a 9×13 casserole dish with nonstick cooking spray.
- Cut each of the 10 small biscuits into 6 pieces each and layer them on the bottom of the casserole dish. Pre-bake the biscuit dough for 20-25 minutes.
- In a large frying pan, cook the diced peppers and onion using a little cooking spray for 10 minutes.
- In a small pan, melt the butter over medium heat. Stir in the diced garlic and cook for 1 minute. Add in the flour and mix well. Let it cook for 2 minutes – you should smell the flour start to turn brown. Add the milk and seasonings and stir often until the sauce thickens – about 8-10 minutes.
- Once the veggies are sauteed, pour over top of the baked biscuit pieces. Then layer on the shredded steak.
- Drizzle the garlic cream sauce evenly over the biscuits and steak mixture. Sprinkle the mozzarella cheese on top, cover with foil, and bake in the oven for 5-20 minutes, checking all biscuits are cooked. The time difference will depend on your oven. Since the steak is cooked, you’re just ensuring the cheese is melted and the biscuits are fully cooked.
- Drizzle with ranch dressing. Cut into 6 equal servings. Enjoy!
Makes 6 servings. Nutrition info for 1 serving: Calories 329, Fat 18 g, Saturated fat 8.41 g, Carbs 21 g, Fiber 1.2 g, Sugars 4.5 g, Sodium 589.38 mg, Protein 20 g.
WW Points
- Pillsbury biscuits 18 points
- Cooked shredded top sirloin steak 11 points
- Diced onion 0 points
- Diced green bell pepper 0 points
- Butter 12 points
- Diced cloves garlic 0 points
- All purpose flour 0 points
- Low fat milk 2 points
- Dried oregano and parsley 0 points
- Light shredded mozzarella 9 points
- Light ranch dressing 2 points
9 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Green Smart Points- 8 using SP calculator
Blue Smart Points- 8 using SP calculator
Purple Smart Points- 8 using SP calculator
Points Plus- 7 using a PP calculator
Different ways to change up this recipe:
- Add in some mushrooms if you like them! It adds great texture and bulks it up some.
Tips and Tricks for Making Philly Steak Bubble Up:
- 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. You should be able to shred it nicely. However, if you want to save time you can grill the steak and cut it into small pieces.
- Philly Steak Bubble Up keeps well in the fridge for up to seven days. It will also freeze well for up to three months.
Similar recipes you’ll enjoy:
Philly steak bubble up
Ingredients
- 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
Instructions
- Preheat the oven to 350F, and spray a 9x13 casserole dish with nonstick cooking spray.
- Cut each of the 10 small biscuits into 6 pieces each and layer them on the bottom of the casserole dish. Pre-bake the biscuit dough for 20-25 minutes.
- In a large frying pan, cook the diced peppers and onion using a little cooking spray for 10 minutes.
- In a small pan, melt the butter over medium heat. Stir in the diced garlic and cook for 1 minute. Add in the flour and mix well. Let it cook for 2 minutes - you should smell the flour start to turn brown. Add the milk and seasonings and stir often until the sauce thickens - about 8-10 minutes.
- Once the veggies are sauteed, pour over top of the baked biscuit pieces. Then layer on the shredded steak.
- Drizzle the garlic cream sauce evenly over the biscuits and steak mixture. Sprinkle the mozzarella cheese on top, cover with foil, and bake in the oven for 5-20 minutes, checking all biscuits are cooked. The time difference will depend on your oven. Since the steak is cooked, you’re just ensuring the cheese is melted and the biscuits are fully cooked.
- Drizzle with ranch dressing. Cut into 6 equal servings. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
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.
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!
Your very welcome! Good luck on your journey 🙂
Has anyone found a good gluten free alternative to the biscuit dough? These bubble up recipes always look SOOOO fabulous!
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.
Possibly.. I don’t normally shop at those, but thank you for sharing so others can look 🙂
Hi, Can you freeze this and reheat leftovers in the microwave?
Hi Dawn, yes I would think it should freeze just fine 🙂
I made this a few nights back and my husband and I loved it!! He actually claimed the leftovers for his work lunch. Lol
That’s awesome, so glad you both enjoyed it 🙂
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!
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.. 🙁
I found the 7.5 individually at Meijer!
Thanks for the tip 🙂
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
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
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
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.
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
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 🙂