Bacon-Wrapped Cheesesteak Bombs
These irresistible bacon-wrapped cheesesteak bombs combine tender ribeye, melty cheese, sautéed veggies, and flaky biscuit dough for the ultimate appetizer or indulgent snack.
Equipment
- Skillet
- Baking sheet
- Mixing bowl
- Toothpicks
- Oven
Ingredients
Filling
- 1/2 lb ribeye steak thinly sliced, or use sirloin
- 1/2 bell pepper diced
- 1/2 onion diced
- 1/4 cup provolone cheese diced or shredded
- 2 oz cream cheese softened
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
Wrap & Dough
- 1 tube refrigerated biscuit dough
- 8 slices bacon thin cut preferred
- 2 tbsp butter melted
- everything bagel seasoning optional, for topping
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a skillet over medium heat, cook ribeye strips until just browned. Remove and set aside.
- In same skillet, sauté diced peppers and onions until softened and caramelized, about 5–7 minutes.
- In a mixing bowl, combine cooked steak, peppers, onions, cream cheese, provolone, Worcestershire, and garlic powder. Mix until fully coated.
- Separate biscuit dough and flatten each piece into a disc. Add a generous spoonful of filling to the center and pinch to seal into a ball.
- Wrap each dough ball with a strip of bacon and secure with a toothpick if needed.
- Place bombs on baking sheet, brush with melted butter, and sprinkle with everything bagel seasoning if using.
- Bake for 20–25 minutes or until bacon is crisp and biscuit dough is golden brown.
- Let cool for 5 minutes before serving. Remove toothpicks if used.
Notes
Make the filling a day ahead for deeper flavor. Chill assembled dough balls before wrapping with bacon for easier handling. Serve with cheese sauce or spicy mustard for dipping.