Philly Cheesesteak Bacon Bombs

Philly Cheesesteak Bombs are my favorite quick party food when I want to wow everyone without working all afternoon in the kitchen. These cheesy hand-held bites combine buttery biscuits, savory steak, and gooey white Cheddar into one perfect mouthful of comfort. No one can resist them I swear they disappear faster than I can make the next batch

I first tried these when my nephew asked for something special for game day and now every family gathering starts with these golden pockets on the table

Ingredients

• Canola oil: gives a crisp deep fry without strong flavor Choose a fresh bottle for best results
• Pillsbury Grands Jr Golden Layers refrigerated flaky original biscuits: make this recipe a breeze Use refrigerated dough for the best rise and texture
• Purple onion: brings a pop of color and sweetness Dice finely for even cooking
• Cooked beef steak strips: are the star Look for tender pre-cooked strips from the deli counter or make your own from leftover steak
• White Cheddar cheese: provides a rich creamy melt Cut into large well-sized cubes so each bomb oozes when bitten
• Bacon: adds a smoky savory punch Choose thick-cut bacon and cook until just crisp for texture and flavor

Step-by-Step Instructions

Prepare the Oil:

Pour two inches of canola oil into a deep heavy pot and heat gradually over medium-high until a thermometer registers exactly 375 degrees Fahrenheit Use a thermometer for safety and accuracy

Sauté Fillings:

Dice the purple onion into very small pieces Sauté gently in a small pan over medium heat with a touch of oil until fragrant and translucent about five minutes Mix in cooked beef steak strips and warm through so the flavors mingle

Form the Bombs:

Crack open the biscuit tube and separate all pieces Use your hands to flatten each biscuit until roughly four inches across Place one spoon of the onion steak mixture on each biscuit dough Add a cube of white Cheddar and a strip of bacon

Seal the Bombs:

Wrap dough fully around filling then pinch and roll so none of the cheese or juices can escape Pinch well at seams for a tight seal and place finished bombs seam side down on a tray

Fry to Golden Perfection:

Lower a few bombs at a time into the hot oil Fry until deep golden and puffed rotating gently with tongs to ensure all sides brown evenly about four to five minutes Drain on paper towels before moving to a platter

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White Cheddar is my favorite for this because it melts into streaky ribbons throughout each bite My cousin always sneaks an extra block of cheese just for these We once made a double batch and still had none left for leftovers everyone asked for the recipe

Storage Tips

If you have leftovers cool bombs completely first and store them in an airtight container in the fridge Eat within two days for best taste To reheat pop them in a toaster oven or a regular oven at 350 degrees Fahrenheit for eight minutes to revive that crispy coating Avoid the microwave so you keep the crust from going soggy

Ingredient Substitutions

Swap white Cheddar for provolone or sharp yellow Cheddar if you want a different cheesy note You can use leftover roast beef or even rotisserie chicken instead of steak Try green bell peppers instead of onions for a sweet crunch If biscuit dough is unavailable pizza dough pinched into golf ball sized pieces can work

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Serving Suggestions

Philly Cheesesteak Bombs always go fast at potlucks and game days Serve them as an appetizer with a side of ranch or chipotle aioli for dipping For a full meal add a crisp salad on the side or set out with sliders for a playful dinner spread

The Philly Cheesesteak Story

Inspired by the classic Philadelphia sandwich this recipe delivers all the steak cheese and onion flavors in a fun new form throughout my teens I begged for a cheesesteak every time we visited a ball park These bombs blend nostalgia with practicality the flavor is true the mess is not

Recipe FAQs

→ What kind of beef should I use?

Use cooked steak strips or leftover roast beef for hearty flavor and tender bites.

→ Can I substitute the cheese?

White cheddar offers great melt and tang, but provolone or mozzarella also work well here.

→ How do I prevent the bombs from opening during frying?

Seal the dough edges firmly and avoid overfilling to ensure they stay closed as they cook.

→ Is frying necessary or can I bake these?

Frying gives the best crunch, but they can also be baked at 375°F until golden brown if you prefer.

→ Can I prepare them in advance?

Assemble ahead and refrigerate, then fry or bake just before serving for maximum freshness.