Philly Beef Squares
Bisquick mix wraps up hot and hearty beef and cheese sandwiches. Grab your fork.
Bisquick mix wraps up hot and hearty beef and cheese sandwiches. Grab your fork.
- Carbohydrate 32.5459333333333 g
- Cholesterol 80.6403666666667 mg
- Fat 14.7832277286136 g
- Fiber 1.37166666269302 g
- Protein 21.015929719764 g
- Saturated Fat 5.36241539823009 g
- Serving Size 1 1 (193g)
- Sodium 754.703466666667 mg
- Sugar 31.1742666706403 g
- Trans Fat 8.97601399705015 g
- Calories 349 calories
Step-by-step
- Heat oven to 375°F. Spray 8-inch square pan or 2-quart glass baking dish with cooking spray. In small bowl, cover onion with hot water.
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in cheese dip. Cook 2 to 3 minutes or until hot.
- In medium bowl, mix Bisquick mix, milk and egg until blended. Pour half of the batter into pan. Top with beef mixture and bell pepper mixture. Pour remaining batter evenly over top. Drain onion; sprinkle over batter.
- Bake 40 to 45 minutes or until golden brown and center is set. Let stand 5 minutes before cutting into squares. If desired, heat leftover cheese dip as directed on jar and spoon over each serving.
Pouring all the batter on the bottom layer creates a soggy, uncooked interior beneath the heavy beef filling. Dividing the batter precisely in half leaves enough structure to cap the top without trapping excessive moisture from the thawed bell peppers. Drain the frozen vegetable stir-fry completely in a colander for ten minutes before adding it to the pan, or excess water will pool in the crust during the 375 degrees Fahrenheit bake. Ground beef at 80 percent lean requires thorough draining in a skillet after browning to remove excess grease before mixing in the cheese dip. Let the baked dish rest for exactly five minutes to allow the starches to firm up before slicing into six uniform squares. ### Equipment Management An eight-inch square metal pan conducts heat differently than a two-quart glass baking dish, extending bake times by up to ten minutes if using glass. Standard metal baking pans promote faster edge browning and a crispier bottom crust. ### Troubleshooting The Crust
- Soggy bottom layers usually result from wet frozen vegetables that were not drained adequately.
- Rubbery textures happen when the Bisquick, milk, and egg mixture is over-stirred past the point of blending.
- Reheating leftovers works best in a 350 degree Fahrenheit oven for twelve minutes rather than a microwave, which softens the crust entirely.
