Philly Cheesesteak Bombs
Philly Cheesesteak Bombs are easy to make with pre-made dough that’s stuffed with meat, veggies, and two kinds of cheese! A tasty game day appetizer, or hot pocket sandwich for dinner!
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Philly cheesesteak sandwiches are typically made with thinly sliced ribeye sauteéd and topped with cheese (either Cheese Whiz [most common], American, or provolone) stuffed inside of a crusty sandwich roll.
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The most common topping is fried onions, but sautéed peppers or mushrooms can be added upon request.
Although I’ve never had an authentic Philly Cheesesteak (it’s on my bucket list), I absolutely love the combination of meat, cheese, and veggies.
I’ve made some homemade Philly Cheesesteak sandwiches with leftover pot roast. Morphed those Philly Cheesesteak flavors into sloppy joes, and even combined them onto a French bread pizza.
Philly Cheesesteak Bombs
Since I love the elements of a Philly cheesesteak sandwich so much, I decided to create these Philly Cheesesteak Bombs. It’s called a “bomb” because it’s a round roll with an explosion of flavor and gooey cheese inside. They make a tasty game day appetizer or hot pocket sandwich for dinner.
You know me by now. If it involves bread, it’s got to be Rhodes! Just let 12 Rhodes Dinner Rolls thaw completely. You’ll also need butter, diced onion and bell pepper, minced garlic, salt, pepper, Worcestershire sauce, thinly sliced roast beef deli meat, and American and provolone cheeses.
Melt the butter in a large skillet and sauté the diced onion and bell pepper for about 5-7 minutes, or until soft. Add the minced garlic and chopped roast beef. Season generously with salt and (fresh cracked) pepper, cooking 1-2 minutes more, until garlic and meat brown and smell fragrant. Add the Worcestershire sauce, stir to absorb, and then turn off the heat. Allow the filling to cool for a few minutes.
Roll each Rhodes roll flat (about 1/8-inch thin) with a rolling pin. Cut each piece of cheese into fourths.
Place two pieces of each cheese in the center of the dough. Top with the meat mixture. (Try to divide it evenly.)
Gather the edges together and pinch the seams. Lay the rolls seam side down onto a prepared baking sheet that’s been greased with cooking spray or lined with parchment paper or a silicone baking mat.
Preheat oven to 350 degrees Fahrenheit. Bake for 20-25 minutes or until golden brown on top and bottom. I like to brush the tops with butter once they come out of the oven. Enjoy warm!
Philly Cheesesteak Bombs
Ingredients
- 12 Rhodes Yeast Dinner Rolls, thawed
- 2 Tbsp butter
- ½ onion, diced
- 1 green bell pepper, diced
- 1 tsp minced garlic
- 7 oz roast beef deli meat, chopped
- 1 Tbsp Worcestershire sauce
- salt and pepper, to taste (fresh cracked preferred)
- 6 slices American cheese, cut into 4 pieces
- 6 slices provolone cheese, cut into 4 pieces
Instructions
- Place rolls onto a greased baking sheet covered with sprayed plastic wrap. Thaw for 1 to 1 1/2 hours, until thawed but still cold. (May also thaw overnight in the refrigerator.)
- Melt the butter in a large skillet and sauté the diced onion and bell pepper for about 5-7 minutes, or until soft.
- Add the minced garlic and chopped roast beef. Season generously with salt and (fresh cracked) pepper, cooking 1-2 minutes more, until garlic and meat brown and smell fragrant.
- Add the Worcestershire sauce, stir to absorb, and then turn off the heat. Allow the filling to cool for a few minutes.
- Roll each Rhodes roll flat (about 1/8-inch thin) with a rolling pin. Cut each piece of cheese into fourths. Place two pieces of each cheese in the center of the dough. Top with some of the meat mixture. (Try to divide it evenly.)
- Gather the edges together and pinch the seams. Lay the rolls seam side down onto a prepared baking sheet that’s been greased with cooking spray or lined with parchment paper or a silicone baking mat.
- Preheat oven to 350 degrees Fahrenheit. Bake for 20-25 minutes or until golden brown on top and bottom. Optional: Brush the top of the rolls with butter once they come out of the oven. Enjoy warm!
Notes
Nutrition
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