1. Preheat your oven to 350°F and grab a large oven-safe sauté pan or skillet.
2. Heat a tablespoon of olive oil over medium heat. Add the diced onion and green pepper, along with a couple generous pinches of salt and pepper. Cook for about 5–6 minutes, stirring often, until the veggies are soft and starting to caramelize a bit.
3. Stir in the garlic and tomato paste and cook for another minute, just until everything is super fragrant and well combined.
4. Push the veggies to the sides of the pan and create a little space in the center. Add the ground beef, turn the heat up to medium-high, and cook until browned, breaking it up with a spatula as it cooks. Once it’s fully cooked, mix it all together with the veggies.
5. Add the tomato sauce, ketchup, brown sugar, Worcestershire, mustard, and a few more big pinches of salt and pepper. Stir everything together and let it gently simmer over low heat for about 8–10 minutes, or until the mixture thickens slightly.
6. Sprinkle the shredded cheese over the top of the sloppy joe mixture. Place the biscuits evenly on top. In a small bowl, beat an egg with a splash of water and brush the tops of the biscuits for that beautiful golden finish.
7. Bake uncovered for 15–20 minutes, or until the biscuits are nice and golden on top. Then loosely cover with foil and bake for another 10–15 minutes, until the biscuits are cooked through and the casserole is bubbling around the edges.

Let it rest for about 5 minutes before serving so everything can settle in. Then dig in and enjoy!