Packed with juicy steak, sauteed peppers + onions and two types of cheese, this Philly Cheesesteak Monkey Bread is one delicious way to mix up the routine!
This Philly Cheesesteak Monkey Bread post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
We always have a lot of food around our house. That’s no surprise, right? I love to cook and bake, and I often tinker with a recipe several times before I post it here on the blog. Normally the extra food isn’t much of a problem. In the summer months, Laura would just take the extras to the breakroom at her office. An hour later, it would look like a pack of starving wolves rampaged through the breakroom. In the winter, I would take leftovers to the curling club. I’d walk in with a container of food, and I’d leave later that evening with an empty container. Problem solved!
However, due to the pandemic this year, I haven’t had an easy way of sharing the extra food in our house. Laura has been working from home, and our curling season is in jeopardy. Enter the neighbors two doors down from us. They’ve got 2 kids close to Robbie’s age, and we hit it off with them immediately when we moved into this house. On a typical day, the kids can be found swimming in their pool or running laps around our backyard. They’ve also stepped up and helped us anytime we have leftover food.
Everyone’s lives have been changed this year. Whether you’re working from home more, homeschooling your kids or limiting vacations, we’ve all stayed much closer to home the past six months. I joke that it’s no secret where I am – I’m always at home. Always. One of the things that we changed early on was switching our grocery trips to once every two weeks instead of once a week. I also started leaving Robbie at home for the grocery trips. (Regular readers might remember that one of my favorite weekly tasks is doing the grocery run with Robbie.)
As a result of the limited trips to the store, we fell into a routine with the neighbors where we’d text each other before going to the store. “Do you need any groceries? I’m about to make a run.” “If you see any pasta, will you grab it. Doesn’t matter what kind.” One week, we asked them to pick up a couple of bananas for us. In an effort to minimize contact, they left those bananas in our mailbox and sent us a text about the dropoff.
About 20 minutes later, Laura headed down to the mailbox to get the bananas. Except there was one problem – no bananas. The mail was there, but no bananas. It took a minute, but then we realized that the mailman took our bananas. Yup, that happened! We laughed until we cried for like 30 minutes. I can’t imagine what the mailman thought. I mean maybe he thought we were leaving him a thank you present? I have no idea. Or maybe he mailed those bananas to Timbuktu. He probably thinks we are the strangest family on the block for leaving bananas in our mailbox!
Philly Cheesesteak Monkey Bread
Needless to say, we stopped leaving food for each other in our respective mailboxes. So how does that story tie to this Philly Cheesesteak Monkey Bread? Well after taking these photos, I sliced the bread down the middle and took half of it down to the neighbors. An entire loaf of this monkey bread would’ve taken us days to eat! And for the record, I left the plate of this monkey bread on the table in their backyard. I didn’t need the mailman taking it, too! (Although to be fair, the mailman probably would’ve been much happier with this Philly Cheesesteak Monkey Bread than he was with two bananas!)
Earlier this year, I posted a recipe for Bacon Cheeseburger Monkey Bread. That recipe is delicious, and it’s been quite a popular recipe here on the blog. I got to thinking recently, and I realized that it might be fun to make that recipe again…but with a Philly cheesesteak twist this time. It didn’t take long before that thought became a reality!
This Philly Cheesesteak Monkey Bread is really quite easy to make, too. Canned biscuits provide the base, and the fun stuff comes in the form of cubed steak, sauteed peppers + onions and cheese. In fact, I used 2 types of cheese in this monkey bread. I went with a combination of Cabot’s Seriously Sharp cheddar cheese as well Cabot’s Pepper Jack cheese. These two cheeses rank among my all-time favorites, and they play together quite well in this monkey bread recipe!
The sharp cheddar combined with the spiciness of the pepper jack is one heck of a delicious combination. I will say that Cabot’s Pepper Jack does bring a bit of heat. I personally find it to be the perfect amount, though. The spice is notable, but it’s not out of control. However, if you’re sensitive to spicy foods, then Cabot’s Monterey Jack would be an excellent substitute here. In fact, their Monterey Jack won 1st place at the World Championship Cheese Contest a couple of years ago. Yeah, it’s good. And then add steak + peppers + onion? You’re in for a real treat, my friends!
I hope you enjoy this Philly Cheesesteak Monkey Bread as much as we did. I don’t know what our mailman thinks about this monkey bread, but I do know that the neighbors gave it high reviews! Happy baking!
Philly Cheesesteak Monkey Bread
For the Steak
- 16 oz. top sirloin steak
- 2 teaspoons vegetable oil
- 1 small yellow onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp smoked paprika
For the Monkey Bread
- 2 16-oz. cans jumbo refrigerated buttermilk biscuits
- 1 cup shredded Cabot Seriously Sharp Cheddar Cheese
- 1 cup shredded Cabot Pepper Jack cheese
- ½ cup chopped green onions
- ¼ cup olive oil
For the Steak
- Using a large frying pan (preferably cast iron), add oil and place over medium-high. Once hot, sear steak(s) 2-3 minutes per side to develop a deep brown crust; transfer to cutting board.
- Reduce heat to medium and add onion and bell pepper, stirring often until slightly soft and browned on edges, about 6-8 minutes; transfer to a large mixing bowl.
- Slice steak into ½” cubes; place steak into bowl with peppers and onions. Add salt, black pepper, oregano and smoked paprika; stir until well combined.
For the Monkey Bread
- Preheat oven to 350°F.
- Open biscuit cans and cut each biscuit into 4 quarters; place dough in bowl with other ingredients.
- Add cheeses, green onions and olive oil; toss until well combined.
- Spray a bundt or tube pan generously with nonstick baking spray. Transfer biscuit mixture into prepared pan.
- Bake for 30 minutes. Tent the top of the pan with foil (to prevent burning) and continue baking for 25-30 more minutes.
- Let cool in pan for at least 10 minutes before serving.
Looking for more deliciously cheesy recipes? Check out some of these other favorites, too: