Philly Cheesesteak Bombs wrap chopped cooked steak, red onion, crisp bacon, and sharp white cheddar inside refrigerated biscuit dough, then fry each sealed parcel until deeply golden. The contrast between crisp dough and molten cheese makes them best served immediately.
The recipe produces exactly ten bombs. Preparation takes 10 minutes, cooking takes 20 minutes, and the listed total is 30 minutes. Keep the frying oil at 375°F and cook each batch for 3–4 minutes.
Philly Cheesesteak Bomb Ingredients
You need enough vegetable oil to fill a heavy pot 2 inches deep and one 12 oz tube refrigerated buttermilk biscuits.
The filling uses ½ cup finely chopped red onion, 1 cup chopped cooked steak pieces, 5 oz sharp white cheddar cut into exactly 10 chunks, and exactly 5 strips thick-cut bacon. Dividing the cheese into ten pieces gives every bomb one molten center.
If you enjoy this recipe, you may also like Velveeta Cheeseburger Sliders.
How to Make Philly Cheesesteak Bombs
- Pour vegetable oil into a heavy pot to a depth of 2 inches and heat it to 375°F, monitoring with a thermometer.
- Fry five bacon strips until crisp, drain them on paper towels, and crumble.
- Mix chopped cooked steak, finely diced onion, and bacon.
- Flatten each biscuit into a circle. Place a spoonful of filling and one of the ten cheddar chunks in its center.
- Wrap dough around the filling and pinch every edge completely closed.
- Carefully fry the sealed bombs for 3–4 minutes until deep golden on every side. Remove with a slotted spoon, drain on paper towels, and serve immediately.
For storage details after serving, the USDA leftovers and food safety guidance.
Fill a Heavy Pot Two Inches Deep
Heat and Maintain 375°F
Cook Exactly Five Bacon Strips
Mix the Steak Filling
Divide Five Ounces of Cheddar
Flatten All Biscuit Rounds
Fill and Seal Completely
Fry for Three to Four Minutes
Drain and Serve Immediately
Safe Storage and Reheating
Conclusion
Heat 2 inches vegetable oil in a heavy pot to 375°F. Cook five bacon strips until crisp, drain, crumble, and mix with 1 cup chopped cooked steak and ½ cup red onion. Flatten the biscuits, fill each with steak mixture and one of ten white-cheddar chunks, then seal completely. Fry in controlled batches for 3–4 minutes until deep golden, drain on paper towels, and serve all ten bombs immediately.
Frequently Asked Questions
- → What temperature should the frying oil be?
Maintain the vegetable oil at 375°F and monitor it with a deep-fry thermometer.
- → How many cheesesteak bombs does the recipe make?
One 12 oz tube of biscuits and ten cheddar chunks produce exactly ten bombs.
- → How long do the bombs fry?
Fry them for 3–4 minutes until deep golden brown on all sides.
- → How do I stop the filling from leaking?
Keep filling away from the dough border and pinch every edge completely closed before frying.