Introduction:

If you’ve ever wished you could eat a Philly cheesesteak one bite at a time without the mess of peppers and onions falling out—you’re not alone.

Welcome to the world of **Philly Cheesesteak Bacon Bombs**, where everything you love about a classic cheesesteak—thinly sliced steak, caramelized onions, melted cheese—is rolled up into bite-sized balls, wrapped in bacon and biscuit dough, then baked or fried until golden and crispy.

These little flavor bombs are the ultimate comfort food mashup: crispy on the outside, molten and savory inside. Whether you’re hosting friends, making snacks for movie night, or just craving something indulgent and portable, these bites deliver big-time flavor in a neat, easy-to-eat package.

In this article, we’ll walk you through how to make your own **Philly Cheesesteak Bacon Bombs** at home—from ingredient lists and step-by-step instructions to serving tips, variations, and answers to frequently asked questions. Let’s start wrapping!

Ingredients:

To make **10 Philly Cheesesteak Bacon Bombs**, gather the following ingredients:

• • For the Filling:
    • 1 lb thinly sliced ribeye or sirloin steak (cut into small strips)
    • 1 medium yellow onion, finely diced
    • 1 red bell pepper, finely chopped (optional, for extra color and crunch)
    • 1 tsp Worcestershire sauce (for depth of flavor)
    • ½ tsp garlic powder
    • ½ tsp smoked paprika (or Italian seasoning)
    • Salt and pepper to taste
    • 1 cup shredded sharp cheddar cheese

• • Wrapping Ingredients:
    • 10 slices thick-cut smoked bacon
    • 1 can (16.3 oz) refrigerated biscuit dough (10-count), separated into individual biscuits
    • 1 egg + 1 tbsp water (for egg wash)

• Optional Dipping Sauces:
  • Marinara sauce
  • Ranch dressing
  • Cheesesteak dipping sauce (beef broth + butter)
  • Chipotle mayo or Sriracha aioli

Instructions:

Follow these easy steps to create your very own **Philly Cheesesteak Bacon Bombs** at home:

Step 1: Cook the Steak Mixture

In a skillet over medium-high heat, cook the sliced steak until browned and cooked through—about 4–5 minutes. Remove from pan and set aside.

In the same skillet, add a bit more oil if needed and sauté the diced onions and red bell pepper (if using) until softened and slightly caramelized—about 3–4 minutes.

Return the steak to the pan and stir in garlic powder, smoked paprika, salt, pepper, and Worcestershire sauce. Mix well and remove from heat once fully combined.

Step 2: Cool the Filling Slightly

Let the mixture cool for 5–10 minutes so it’s easier to handle when stuffing into the dough. Stir in the shredded cheddar cheese so it starts melting slightly into the warm beef mixture.

Step 3: Flatten the Biscuits

On a lightly floured surface, flatten each biscuit into a round disk using a rolling pin or your hands. Make sure they’re large enough to wrap around the filling.

Step 4: Fill and Seal the Bombs

Spoon a portion of the steak and cheese mixture onto the center of each biscuit round. Don’t overfill—just enough to fold and seal without bursting.

Gently pull the edges of the dough together over the filling and pinch to close. Flip seam-side down and roll between your palms to form a ball shape.

Place seam side down on a baking sheet and repeat with remaining bombs.

Step 5: Wrap with Bacon

Wrap each bomb with one slice of bacon, securing it with a toothpick if necessary. This adds smoky richness and helps keep the bombs intact during baking or frying.

Step 6: Brush with Egg Wash

In a small bowl, whisk together the egg and water. Lightly brush the tops of the bombs with the egg wash. This gives them that signature golden-baked finish.

Step 7: Bake or Fry Until Golden

You have two options for cooking:

• Bake: Preheat oven to 375°F (190°C). Bake for 18–20 minutes or until the biscuit dough is fully cooked and the bacon is crisp.
• Fry: In a deep skillet, heat about 2 inches of canola oil to 350°F (175°C). Fry the bombs in batches for 3–4 minutes each until golden brown. Drain on paper towels.

Step 8: Cool and Serve Warm

Let the bombs rest for a few minutes before removing any toothpicks. This allows the filling to set and makes for cleaner bites.

Serve warm with your favorite dipping sauces like ranch, marinara, or a simple sour cream dip.

Enjoy every gooey, cheesy, meaty bite!

Serving and Storage Tips:

These steak-stuffed bombs are best enjoyed fresh out of the oven or fryer, but here are some helpful tips for storing and reheating leftovers:

• Serving Suggestions: Serve with a cold beer, root beer, or orange juice for a full breakfast-meets-dinner experience.
• Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 6–8 minutes to restore crispiness. Avoid microwaving for best texture.
• Storage: Store cooled bombs in an airtight container in the fridge for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Freezing: Freeze uncooked bombs on a tray first, then transfer to freezer bags. Bake or fry directly from frozen, adding 2–3 minutes to cooking time.
• Make-Ahead Option: Assemble the bombs ahead of time and refrigerate overnight before baking or frying—ideal for parties or early morning prep.

Variations:

Want to customize your **Philly Cheesesteak Bacon Bombs**? Try these tasty twists:

• Veggie Version: Skip the beef and use seasoned mushrooms, lentils, or roasted eggplant for a hearty vegetarian option.
• Spicy Kick: Add sliced jalapeños to the filling or mix in crushed red pepper flakes to the seasoning for extra fire.
• Different Meats: Use shredded roast beef or ground turkey for a different protein source.
• Different Cheeses: Try provolone, mozzarella, or blue cheese crumbles for unique flavor profiles.
• Gluten-Free: Use gluten-free biscuit dough and ensure all sauces and seasonings are certified gluten-free.
• Mini Appetizers: Use mini biscuit dough and smaller fillings to make bite-sized versions perfect for game-day snacks or party trays.
• BBQ Style: Swap steak for pulled pork and add BBQ sauce to the filling for a Southern twist on this handheld dish.

Tips:

Want your **Philly Cheesesteak Bacon Bombs** to come out perfectly every time? Follow these expert tips:

• Use Fresh Steak: Thinly sliced ribeye or sirloin gives the best texture and flavor compared to tougher cuts.
• Don’t Overfill: Keep fillings moderate to ensure the bombs hold their shape and don’t burst open during baking or frying.
• Seal Well: Pinch the biscuit dough tightly closed and chill briefly before wrapping with bacon to help maintain structure.
• Wrap Tightly: Secure the bacon snugly around the bombs to prevent unraveling while cooking.
• Chill Before Cooking: Chilling the assembled bombs for 10–15 minutes before baking or frying improves sealing and prevents leaks.
• Avoid Overcrowding: When frying, cook only 2–3 bombs at a time to maintain oil temperature and even cooking.
• Double Wrap: For extra bacon flavor and structural support, wrap each bomb twice with thin bacon slices instead of one thick strip.

Conclusion:

**Philly Cheesesteak Bacon Bombs** are more than just a snack—they’re a full-flavor experience that brings together the rich, savory flavors of a cheesesteak and wraps them in bacon-wrapped biscuit dough for a handheld treat that’s crispy on the outside and molten in the middle.

With just a few quality ingredients and a bit of time, you can whip up a dish that looks and tastes like it came straight from a gourmet kitchen or sports bar—but made right in your own home.

Whether you stick to the classic version or try one of the many variations, this recipe is sure to become a go-to for family dinners, lunch breaks, or whenever you want a little melty magic in your life. So go ahead—grab your biscuit dough, fire up the oven or fryer, and start building your way to cheesesteak heaven today. Your taste buds—and your guests—will thank you!

Frequently Asked Questions:

Can I use store-bought steak slices?

Absolutely! Thinly sliced pre-cooked steak works great to save time. Just reheat with the onions before assembling.

What kind of cheese works best?

Cheddar is classic, but mozzarella, Monterey Jack, or a three-cheese blend also melt beautifully and offer unique profiles.

How do I store leftover bombs?

Store cooled bombs in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.

Can I bake instead of fry?

Yes! These bombs are designed to be baked, but frying gives a crispier crust. If baking, brush with egg wash and bake at 375°F (190°C) for 18–20 minutes.

Why did my bombs burst open?

This usually happens if they were overfilled or didn’t seal properly. Chill the bombs briefly before cooking to firm up the filling and improve structure.

Are these kid-friendly?

Yes! Kids love the crispy exterior and gooey inside. You can reduce spices for milder palates.

Can I make this vegan?

Absolutely! Use plant-based steak slices and vegan cheese. Replace regular biscuit dough with vegan dough and use coconut bacon alternative for a cruelty-free version.

How many calories per bomb?

Each **Philly Cheesesteak Bacon Bomb** contains approximately 250–300 calories, depending on size and amount of cheese used.