Philly Cheesesteak Bombs: Loaded Steak, Cheese & Onion Bites

Philly Cheesesteak Bombs are simple to make using pre-made dough filled with savory meat, sautéed veggies, and two melting cheeses. They’re perfect as a game-day appetizer or an easy hot-pocket style dinner.

Traditional Philly cheesesteak sandwiches are made with thinly sliced beef, usually ribeye, cooked quickly and topped with melted cheese—commonly Cheese Whiz, American, or provolone—served in a sturdy roll. Fried onions are the classic topping, though many people also enjoy sautéed peppers or mushrooms alongside the meat and cheese.

While I haven’t tried an original Philly cheesesteak in Philadelphia yet, I love the savory mix of meat, vegetables, and oozy cheese so much that I’ve adapted those flavors into several recipes at home. These bombs put those classic elements inside individual round rolls for a fun, portable take on the sandwich.

Philly Cheesesteak Bombs

These “bombs” are small round rolls filled with a flavorful mixture of beef, sautéed onions and peppers, and a combination of American and provolone cheeses that melt together inside the dough. They’re ideal for parties, tailgates, or quick family dinners.

Start with 12 thawed yeast dinner rolls. You’ll also need butter, a diced onion, one diced green bell pepper, minced garlic, salt and fresh-cracked pepper, Worcestershire sauce, about 7 ounces of chopped roast beef deli meat, and sliced American and provolone cheeses.

Melt the butter in a large skillet over medium heat. Add the diced onion and bell pepper and sauté 5–7 minutes until softened. Stir in the minced garlic and the chopped roast beef, season generously with salt and fresh-cracked pepper, and cook 1–2 minutes more until the meat is warmed and fragrant. Add a splash of Worcestershire sauce, stir to combine, then remove the pan from the heat and let the filling cool slightly before assembling.

On a lightly floured surface, flatten each thawed dinner roll with a rolling pin to about 1/8-inch thickness. Cut each slice of cheese into quarters. Place two small pieces of American and two pieces of provolone (or the combination you prefer) in the center of each flattened dough round, then top with a portion of the cooled meat mixture. Try to divide the filling evenly so each roll has a similar amount.

Bring the dough edges together over the filling and pinch to seal, forming a round bun. Place each sealed roll seam-side down on a baking sheet lined with parchment paper, a silicone mat, or lightly greased with cooking spray.

Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they’re golden brown on top and bottom. For extra flavor and a shiny finish, brush the warm tops with melted butter as soon as they come out of the oven. Serve the bombs warm so the cheese inside remains gooey.