I love making these Philly Cheesesteak Bombs when I want something comforting, handheld, and packed with flavor. I take everything I enjoy about a classic Philly cheesesteak and wrap it inside soft, golden biscuit dough for an easy appetizer or casual dinner that always disappears fast.
Why You’ll Love This Recipe
I like this recipe because it is simple, hearty, and incredibly satisfying. I can prepare it with minimal prep, and it works perfectly for parties, game nights, or busy evenings. I also enjoy how customizable it is, so I can easily adjust the filling based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8–12 ready-made biscuit dough rounds
8 oz ground beef (80% lean) or 1 cup diced steak strips
½ cup chopped onion
½ cup chopped green bell pepper
1 cup shredded provolone or mozzarella cheese
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and black pepper to taste
Optional: sautéed mushrooms or a spoonful of cheese sauce
Directions
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
I heat the olive oil in a skillet over medium heat, then cook the ground beef or steak strips until browned. I add the chopped onion and bell pepper and cook everything together until softened.
I season the mixture with garlic powder, salt, and black pepper, then remove it from the heat and let it cool slightly.
I flatten each biscuit dough round and place a spoonful of the beef mixture in the center, followed by a generous pinch of cheese.
I carefully wrap the dough around the filling, pinching the edges to seal and forming a ball.
I place the sealed dough balls seam-side down on the prepared baking sheet.
I bake them for 15–20 minutes, until the biscuits are golden brown and cooked through. I let them cool for a few minutes before serving.
Servings And Timing
I usually get about 8–12 cheesesteak bombs from this recipe, depending on the size of the biscuit dough.
Preparation time is about 15 minutes, baking takes around 20 minutes, and the total time comes to roughly 35 minutes.
Variations
I sometimes swap the provolone for cheddar or pepper jack for a sharper flavor.
I like adding mushrooms for a more traditional cheesesteak feel.
I occasionally brush the tops with melted butter and sprinkle a little garlic powder before baking.
I also enjoy using leftover steak slices instead of ground beef when I have them.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days.
I reheat them in the oven at 350°F for about 8–10 minutes to keep the dough crisp. When I am short on time, I use the microwave, though the texture is softer.
FAQs
Can I Make These Ahead Of Time?
I prepare and assemble them a few hours ahead, keep them covered in the fridge, and bake them just before serving.
Can I Freeze Philly Cheesesteak Bombs?
I freeze them after baking and cooling completely, then reheat them straight from frozen in the oven.
What Dough Works Best For This Recipe?
I prefer refrigerated biscuit dough because it bakes up soft and fluffy, but pizza dough also works well.
Can I Make Them Without Meat?
I replace the beef with mushrooms, onions, and peppers for a vegetarian version that I really enjoy.
How Do I Keep Them From Opening While Baking?
I make sure to pinch the seams tightly and place them seam-side down on the baking sheet.
Conclusion
I keep coming back to these Philly Cheesesteak Bombs because they are easy, filling, and always a hit. I enjoy how flexible the recipe is and how it turns a classic sandwich into a fun, shareable dish that fits any occasion.
All the flavor of a Philly cheesesteak wrapped inside soft biscuit dough—these handheld bites are perfect for parties, casual dinners, or satisfying snacks.
Total Time:35 minutes
Yield:8–12 cheesesteak bombs
Ingredients
8–12 ready-made biscuit dough rounds
8 oz ground beef (80% lean) or 1 cup diced steak strips
½ cup chopped onion
½ cup chopped green bell pepper
1 cup shredded provolone or mozzarella cheese
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and black pepper to taste
Optional: sautéed mushrooms or a spoonful of cheese sauce
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet, heat olive oil over medium heat. Add ground beef or steak and cook until browned.
Add chopped onion and bell pepper, and cook until softened.
Season with garlic powder, salt, and pepper. Remove from heat and let cool slightly.
Flatten each biscuit dough round and add a spoonful of the beef mixture in the center.
Top with a generous pinch of shredded cheese.
Wrap the dough around the filling, pinching edges to seal and forming a ball.
Place seam-side down on the prepared baking sheet.
Bake for 15–20 minutes, until golden brown and cooked through.
Let cool for a few minutes before serving.
Notes
Swap provolone for cheddar or pepper jack for different flavors.
Add sautéed mushrooms for a traditional twist.
Brush tops with melted butter and garlic powder before baking for extra flavor.
Use leftover steak slices for added richness.
Ensure seams are sealed tightly to prevent opening during baking.
