Philly Steak and Cheese Bombs with Philly Cheese Sauce
Philly Steak and Cheese Bombs served with a Philly Steak Sauce.
Prep Time10 mins
Cook Time20 mins
Servings: 8 bombs
Philly Steak and Cheese Bombs
- 1 9 oz box sliced steaks
- 1 package provolone cheese slices thinly sliced
- 1 onion diced
- 1 green pepper diced
- salt and pepper to taste
- 1 tbsp olive oil
- 1 can refrigerated biscuits I use big biscuits that make 8
- 1 tbsp butter melted
Philly Cheese Sauce
- 1 1/2 tbsp butter melted
- 2 tbsp flour
- 1/2 tsp pepper
- 1 tsp salt
- 2 cups milk
- 1 cup chopped provolone slices
- 1/2 cup parmesan shredded
To Make Philly Steak Bombs
Preheat oven to 350°
In skillet, heat olive oil.
Add in and cook diced pepper and onion until onion becomes translucent.
Add sliced steaks and cook until no longer pink. Salt and pepper to taste.
Remove from heat and prepare biscuits.
Roll out refrigerated biscuits until a quarter inch thick.
Place one slice of provolone cheese on biscuit and top with a large spoonful of Philly steak mixture.
Top with a folded half slice of provolone and fold edges of biscuits to form a ball.
Line a baking sheet with parchment paper and place biscuits seam side down.
Using a pastry brush, brush melted butter over tops of biscuits and bake for about 20 minutes or until tops are golden brown.
To Make Philly Cheese Sauce
In a medium saucepan, melt butter and add in flour.
Mix in mil gradually. It may take a few minutes for the mixture to thicken.
Add in salt and mix well.
Whisk in provolone and parmesan cheeses.
Reduce heat and mix well to allow cheeses to fully melt.