These Philly Cheese Steak Stuffed Bread Rolls (or Philly Cheese Steak Bombs for short) are the best game day snack- they are savory and delicious and so addictive!
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It's almost time for the big game- you know the one, where everyone gets together and eats junk food, funny commercials and popstar-filled half time shows. J is totally bummed that the Bills didn't make it past the playoffs (duh). Though I'm not a huge football fan (as you can tell I'm definitely not a Bills fan!) I am a fan of making Stuffed Bread Rolls.
These are everything that game day is about and that you'd find in a classic Philly Cheese Steak Sandwich; savory roast beef, caramelized onions and bell peppers, mozzarella cheese all wrapped up in a tender package of bread! After I finished photographing them, J and I literally could not stop eating them.
This says a lot, because J is not really a fan of peppers and onions (he said they're not his favorite addition but he still enjoyed these. You can always leave them out if you have someone picky in your life like I do.). I dunked mine in A1 Steak Sauce, which was pretty tasty!
I kind of wish I had made these with mushrooms as well, but I left them out this time because I didn't have any on hand. You'll want to take your time and be patient when forming the dough around the filling, it can be a bit temperamental and is quite fragile. But once you get the hang of it, they're not too bad- don't scrimp on the filling!
Some great tips for making Cheese Steak Stuffed Bread Rolls:
- Make sure to cool the fulling before making the rolls: the dough is delicate and if you do it while the filling is still hot it will be harder to close them.
- I find it helpful to very gently pull on the edges of the dough to stretch it a but, just be careful when you do.
- Don't scrimp on the filling- while you don't want to overfill them, you're making stuffed bread. So stuff it!
- If you find a couple of holes in your roll, take bits of the extra dough (from the "long pointed part" of the crescent roll) and patch it up. They will still taste fabulous!
- Line your pan to keep them from sticking and make clean up a little bit easier. You can use parchment but I prefer to use a silpat!
Philly Cheese Steak Stuffed Bread Rolls aka Philly Cheese Steak Bombs
- chefs knife
- cutting board
- sheet pan
- measuring cups measuring spoons
- 1 Tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- ⅓ pound deli roast beef roughly chopped (they came out to be around ½ inch pieces)
- ¼ teaspoon garlic powder
- ¼ teaspoon Montreal steak seasoning or the grill steak seasoning of your choice
- ¼ teaspoon of Worcestershire sauce
- 1 can crescent rolls
- ½ cup shredded mozzarella cheese
- In a medium frying pan, heat olive oil over medium heat.
- Add onions and saute for 10 minutes, stirring often. They will begin to caramelize but keep an eye on them and don't let them burn.
- Add peppers and saute for 10 mite minutes, stirring often.
- Add the roast beef, garlic powder, steak seasoning and Worcestershire sauce. to the pan.
- Saute for a couple minutes and then remove the pan from the heat and cool for 10 minutes.
- Preheat the oven to 350 degrees and line a baking pan.
- Working with one crescent roll at a time, lay out the crescent roll and gently pull the sides to stretch it slightly.
- Place a tablespoon of the meat mixture into the middle of the larges part of the crescent dough.
- Sprinkle some shredded mozzarella cheese onto the mixture.
- Carefully pull all sides of the dough over the mixture and twist a bit to close all ends at the top. This should form a neat package.
- Place the roll onto the lined pan with the side that had all the gathered edges of the crescent roll facing down.
- Bake for around 15 minutes or until golden brown. Serve immediately.
I find it helpful to very gently pull on the edges of the dough to stretch it a but, just be careful when you do.
Don't scrimp on the filling- while you don't want to overfill them, you're making stuffed bread. So stuff it!
If you find a couple of holes in your roll, take bits of the extra dough (from the "long pointed part" of the crescent roll) and patch it up. They will still taste fabulous!
Line your pan to keep them from sticking and make clean up a little bit easier. You can use parchment but I prefer to use a silpat!
Here's another favorite bread recipe:
I also love this bread recipe:
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