Philly Steak and Cheese Bombs

These Philly Steak and Cheese Bombs will be a go-to for your next game day gathering.

Course Appetizer

Cuisine American

Keyword Steak and cheese bomb rolls

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 394kcal

Start by spraying a muffin tin with nonstick cooking spray. Place one roll in each cup. Let thaw as directed on package.
12 Frozen Dinner Rolls
To prepare the filling: cook the green pepper and onion in oil over medium heat until crisp tender. Set aside.
1 Tablespoon vegetable oil, 1 green pepper, ½ onion
Mix softened cream cheese with mayonnaise, hot sauce, and about ½ lb of shredded provolone (reserving some for the top later). Stir in chopped roast beef and the cooked pepper and onion mixture.
½ pound shaved roast beef, 8 oz. cream cheese, ¾ cup mayonnaise, 1 teaspoon hot sauce, ¾ pound provolone cheese
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 remaining 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.
¾ pound provolone cheese
Garnish with green onions and serve warm or at room temperature. Refrigerate leftovers.
Green onions