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These creamy Steak and Cheese Bomb Rolls will leave your family and friends begging for more!

Philly Steak and Cheese Bombs

Author Ang Paris


  • 12 Rhodes Frozen Dinner Rolls


  • 1 Tablespoon vegetable oil
  • 1 green pepper chopped
  • 1/2 onion chopped
  • 1/2 pound shaved roast beef from the deli, chopped
  • 8 oz. cream cheese softened to room temperature
  • 3/4 cup mayonnaise
  • 1 teaspoon hot sauce or more to taste
  • 3/4 pound provolone cheese shredded and divided


  • Green onions chopped


  • Start by spraying a muffin tin with nonstick cooking spray. Place one roll in each cup. Let thaw as directed on package.
  • To prepare the filling: cook the green pepper and onion in 1 Tablespoon of cooking oil over medium heat until crisp tender. Set aside.
  • Mix softened cream cheese with mayonnaise, hot sauce, and about 1/2 lb of shredded provolone (reserving some for the top later). Stir in chopped roast beef and the cooked pepper and onion mixture.
  • Separate the rolls gently. Press down the center of each to make a place for your filling. (It is best to reshape the rolls just before adding the filling.) Press the bottoms down and the sides out and up to make a cup for your filling.
  • Sprinkle the rolls with the reserved ΒΌ pound of cheese. Bake at 350-degrees F for about 25-30 minutes or until the bread is turning golden brown and the dip is bubbling. Let cool for for 2-3 minutes, then transfer to a wire rack.
  • Garnish with green onions and serve warm or at room temperature. Refrigerate leftovers.