Bacon-Wrapped Cheesesteak Bombs Recipe

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Oh my goodness, friends, are you ready for something absolutely MAGICAL? These Bacon-Wrapped Cheesesteak Bombs are what happen when Philly’s favorite sandwich meets your appetizer dreams! I made these for our neighborhood potluck last weekend, and let me tell you—they disappeared faster than my chocolate cake (and that’s saying something!). Juicy steak, melty cheese, and crispy bacon all wrapped up in little bite-sized packages of pure joy. Trust me, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

These little flavor bombs combine the BEST textures—crispy bacon outside, gooey cheese inside, and tender steak in between. It’s a total sensory experience!
They’re make-ahead friendly, so you can prep them before your guests arrive and just pop them in the oven when you’re ready.
While they look absolutely fancy (hello, compliments!), they’re actually super simple to put together—no professional chef skills required!
They’re perfect for everything from game day gatherings to holiday appetizer spreads or just a fun Friday night treat.

Ingredients

For the filling:

Ribeye steak – The marbling in ribeye gives you that classic cheesesteak flavor and juiciness. You could substitute sirloin in a pinch!
Bell peppers – These add a lovely sweetness and that authentic cheesesteak taste.
Onions – They caramelize beautifully and bring that irreplaceable savory depth.
Provolone cheese – Melts like a dream and has that perfect tangy flavor.
Cream cheese – This is our secret binding agent that keeps everything deliciously together!
Worcestershire sauce – Just a splash adds that umami magic that makes everyone say “what IS that amazing flavor?”
Garlic powder – Because let’s be honest, everything’s better with garlic!

For wrapping:

Bacon – The star of the show that crisps up beautifully and holds everything together.
Refrigerated biscuit dough – Our shortcut to pillowy, golden perfection.
Butter – For that final brush of richness and color.
Everything bagel seasoning – Optional, but adds the most incredible finishing touch!

The full ingredient list with measurements will be available in the recipe card below.

How to Make Bacon-Wrapped Cheesesteak Bombs

Prep your filling: Cook those ribeye strips until they’re just pink inside (we’ll finish cooking them later!), then sauté your peppers and onions until they’re soft and starting to caramelize. This is the base of our flavor magic!
Mix it all together: In a large bowl, combine your meat and veggies with softened cream cheese, diced provolone, and those perfect seasonings. Give it a good stir until everything is coated in creamy goodness.
Create your bombs: Pop open that biscuit dough and flatten each piece into a disc. Add a generous tablespoon of filling to the center, then gather the edges and pinch to seal completely. Roll between your palms to form a perfect little ball.
Add the bacon blanket: Wrap each dough ball with a strip of bacon, securing with a toothpick if needed. This is where the magic happens, friends!
Bake to perfection: Place your bombs on a parchment-lined baking sheet, brush with melted butter, and sprinkle with everything bagel seasoning. Bake at 375°F for about 20-25 minutes, until the bacon is crispy and the dough is golden brown.
Rest (if you can wait!): Let them cool for just 5 minutes before serving—the filling will be molten hot!

Pro Tips for Making the Recipe

Chill before wrapping: Pop your filled dough balls in the fridge for 15 minutes before wrapping with bacon. This helps them keep their shape and makes the wrapping process much easier.
Thin bacon works best: While thick-cut bacon is amazing for breakfast, thinner slices wrap more easily and crisp up better for these bombs.
Prep ahead strategy: You can make the filling up to a day ahead and keep it refrigerated. This actually allows the flavors to meld even better!
Toothpick trick: If your bacon keeps unwrapping, secure it with a toothpick—just remember to remove them before serving (or warn your guests)!

How to Serve

These cheesesteak bombs are absolutely DIVINE served piping hot, when the cheese is at its gooiest! I love to place them on a platter with a little ramekin of warm cheese sauce for dipping (because more cheese is always the answer, right?).

For a complete spread, pair these with a fresh garden salad to balance the richness. If you’re serving them for game day, they go perfectly alongside wings, veggie platters, and cold beverages.

Want to make them a meal? Add some roasted potatoes and a simple vegetable side, and dinner is served!

Make Ahead and Storage

Make ahead: You can assemble these completely up to 24 hours in advance! Just cover them tightly with plastic wrap and refrigerate until you’re ready to bake. You may need to add 3-5 minutes to the baking time if cooking from cold.

Storing leftovers: If you somehow have any leftovers (which, honestly, rarely happens in my house!), store them in an airtight container in the refrigerator for up to 3 days.

Reheating: For the best texture, reheat them in a 350°F oven for about 10 minutes. Microwaving works in a pinch but might make the bacon less crispy.

Freezing: These freeze beautifully! Freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Bake from frozen at 375°F for about 30-35 minutes.

FAQs

Can I use another type of meat instead of ribeye?

Absolutely! While ribeye gives you that classic cheesesteak flavor and tenderness, you can definitely switch it up. Ground beef works wonderfully for a more budget-friendly option—just cook it with the same seasonings. Chicken is a lighter alternative that pairs beautifully with the bacon. You could even go vegetarian with portobello mushrooms for a meaty texture without the meat!

Why is my filling leaking out during baking?

Oh, I’ve been there! This usually happens when the dough isn’t sealed completely. The key is to really pinch those edges together firmly, then roll the ball between your palms to ensure there are no gaps or thin spots. Another trick is to make sure your filling isn’t too hot when you add it to the dough—hot filling can start to melt the dough before you’ve had a chance to seal it properly. Give your filling a few minutes to cool before stuffing!

Can I make these without bacon?

While the bacon adds amazing flavor and helps hold everything together, you can absolutely make these without it! Instead, brush the dough balls with egg wash before baking to get a beautiful golden color. You might want to add a bit more seasoning to the filling to make up for the flavor the bacon would have provided—try a splash more Worcestershire sauce or even a little smoked paprika for that smoky note.

How do I know when they’re done in the middle?

This is such a great question! The perfect bomb will have golden-brown dough, crispy bacon, and a hot, melty center. Since it can be tricky to tell visually, I recommend using an instant-read thermometer inserted into the center of one bomb—it should read at least 165°F. If you don’t have a thermometer, look for the bombs to be evenly browned and firm to the touch. When you pick one up (carefully!), it should feel solid but slightly yielding, not doughy. And remember—that filling will be HOT when you bite in, so give them a few minutes to cool!