Directions:

1. Preheat oven to 375˚F. Heat 1 tablespoon of the oil in a skillet (preferably not nonstick) over high; and add steak to pan just when the oil begins to show wisps of smoke. Allow to sear about 1 minute, then use a spatula to cook and flip pieces. Continue until meat is nicely browned and medium rare, about 1 additional minute. Remove to a plate and set aside.
2. Turn heat down slightly and add remaining 1 tablespoon oil. Add onion and cook 4 minutes, stirring occasionally. Add garlic, salt, and pepper once about half of the onion is caramelized. Make sure to scrape the pan with your spatula to release and incorporate the brown bits. Continue cooking until all onion is very brown and caramelized, about 8 additional minutes. Stir in reserved steak and remove from heat.
3. Pop open biscuits and separate (or divide dough into individual servings). Using a small glass or other circular tool (I used a ¼-cup measuring cup), press a circle into the middle of each biscuit without piercing all the way through. Pull dough away from the center and reserve (this is easiest with chilled dough).
4. Use your fingers to pinch sides and shape indentations, creating a roomy well in the center of each biscuit. Spoon steak mixture into the middles, distributing evenly.
5. Place filled biscuits on a foil-lined baking sheet and top each with shredded cheese. Roll each bit of center dough into a small ball or disc and optionally fold in a little cheese. Arrange on baking sheet.
6. Bake about 12 minutes on the center rack, until biscuits are golden brown and cheese is melted. Serve each with a matching biscuit bite.