Philly Cheesesteak Monkey Bread
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!
Servings: 8 servings
Calories: 460kcal
Ingredients
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
Instructions
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.
Nutrition
Calories: 460kcal | Carbohydrates: 29g | Protein: 23g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 997mg | Potassium: 417mg | Fiber: 1g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 21mg | Calcium: 254mg | Iron: 3mg