Philly Cheese Steak Biscuit Bake

Ingredients

1

lb lean (at least 80%) ground beef

1

tablespoon Montreal steak seasoning

1

tablespoon vegetable oil

2

cups thinly sliced onions

2

medium green bell peppers, cut in thin strips

8

oz Kraft™ Velveeta™ original prepared cheese product, cut into 1/2-inch cubes (from 16-oz package)

2

cups shredded provolone and mozzarella cheese blend (8 oz)

1

cup milk

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Steps

• 1

  Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• 2

  In 12-inch nonstick skillet, cook beef and steak seasoning over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain, and transfer to medium bowl.
• 3

  Clean out skillet, and return to medium-high heat. Add vegetable oil, then add onions and bell peppers. Cook 8 to 10 minutes, stirring occasionally, until softened and browned. Add to bowl with beef.
• 4

  In large microwavable bowl, mix cubed cheese, 1 cup of the shredded cheese and the milk. Microwave uncovered on High 3 minutes; stir, then microwave in 30-second increments until cheese melts and mixture is easily stirred smooth.
• 5

  Separate dough into 8 biscuits; cut each into sixths. Gently stir biscuit pieces into cheese mixture; stir in beef mixture. Spoon into baking dish. Top with remaining 1 cup shredded cheese.
• 6

  Bake 32 to 36 minutes or until biscuits are deep golden brown and baked through (at least 165°F in center).