philly steak and cheese bombs with philly steak sauce in white bowl french fries
Print Recipe
5 from 1 vote

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
Course: Appetizer
Cuisine: American
Keyword: appetizer, cheese, game day food, party food, philly steak, sauce
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.