The Gunny Sack

Philly Cheesesteak Bites Recipe

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Philly Cheesesteak Bites are Pillsbury biscuits stuffed with meat, cheese, onions and peppers. It’s been a long time since I’ve posted a new pizza rolls recipe, but they are something we still enjoy. My son even requested Cheese Bombs as part of his birthday dinner!

Philly Cheesesteak Bites The first time I ever tried a cheesesteak sandwich was while on vacation with my family on the east coast. My mom and dad, who were vacationing with us, brought us to a restaurant that made their favorite Philly Cheesesteak sandwiches. The sandwich shop was a very popular place with the line going out the door, but we waited for our sandwiches while chatting and enjoying the delicious smells coming from the kitchen. When we finally got our food, it was definitely worth the wait and I’ve loved cheesesteak sandwiches ever since!

Fried Onions and PeppersTo make these Philly Cheesesteak Bites, the first step is to chop the green pepper and onion and fry them in butter.

Chopped SteakRoughly chop thinly sliced roast beef and fry it in butter.

Philly Cheese Steak SnacksFlatten Pillsbury Buttermilk Biscuits. Cut slices of Provolone cheese into 4 pieces and put 2 pieces on each biscuit. Top with 1 tbsp of the cooked onion and green pepper mix. Add 1 tbsp roast beef. Cut slices of American cheese into 4 pieces and put 2 pieces on the roast beef.

Philly Cheesesteak RollsGather edges of the biscuits around the toppings and pinch to seal. Place in a greased, round baking dish with the seams down. Brush with olive oil.

Pizza Bites with BiscuitsBake at 400 degrees for 20 minutes.

Philly Cheesesteak Pizza BallsIt is best to eat these Philly Cheesesteak Bites while they are still warm and fresh from the oven. They can be warmed up later, if you have leftovers, but the texture of the biscuits won’t be the same.

4 from 1 vote
Philly Cheesesteak Bites
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Philly Cheesesteak Bites Recipe
Course: Appetizer
Author: The Gunny Sack
Ingredients
  • 1 green pepper
  • 1/2 onion
  • 2 tbsp butter divided
  • 5 oz thinly sliced roast beef
  • 6 slices Provolone cheese
  • 6 slices American cheese
  • 1 package 10 count Pillsbury buttermilk biscuits
  • 1/4 cup olive oil
Instructions
  1. Dice green pepper and onion.
  2. Cook diced green peppers and onions mover medium heat with 1 tbsp butter until onions are browned and green peppers are softened.
  3. Roughly chop sliced roast beef.
  4. Fry with 1 tbsp butter until edges are a little crispy.
  5. Flatten biscuits.
  6. Cut slices of Provolone cheese into 4 pieces and put 2 pieces on each biscuit.
  7. Top with 1 tbsp of the onion and green pepper mix.
  8. Add 1 tbsp roast beef.
  9. Cut slices of American cheese into 4 pieces and put 2 pieces on the roast beef.
  10. Gather edges of the biscuits around the toppings and pinch to seal.
  11. Place in a greased, round baking dish with the seams down.
  12. Brush the tops with olive oil.
  13. Bake at 400 degrees for 20 minutes.

Love pizza rolls? Here are a few more to try:

https://www.thegunnysack.com/2011/03/easy-pepperoni-rolls.htmlPepperoni Pizza Rolls

Bacon Cheeseburger Pizza Balls RecipeBacon Cheeseburger Pizza Balls

Cheese Bombs Cheese Filled Pillsbury BiscuitsCheese Bombs

Comments

  1. Edward Reinholtz says

    April 15, 2019 at 10:05 pm

    Looks like a great Recipe …. One note there is one typo I found and it said 2.Cook diced green peppers and onions mover medium heat . The one other Question can you use another type of dough ?

    Reply

  2. Kaylie Kat says

    January 16, 2017 at 7:35 am

    I was wondering if instead of baking the biscuits if I could fry them?? I currently dont have a working stove, but I do a stove top- and I really want to know if deepfrying them works just as well?

    Reply

    • Lindsey says

      May 7, 2017 at 1:58 pm

      I’ve fried them and it works perfectly well, but you want to either pre make them and leave them in the fridge overnight or freeze them for about an hour so that the dough doesn’t separate. If it separates your filling ends up all in the fryer lol. Best of luck!!

      Reply

  3. Billie says

    January 14, 2017 at 11:33 am

    I am going to make these tonite. I fixed these several years ago but used frozen bread dough that was thawed. This sounds easier. Also, just a thought you might want to try. I make my own spaghetti or marinara sauce once a month and freeze. I thaw some out add some mozzarella or gryere cheese for dipping sauce. The grandkids love this and I like it cause it’s quick. Thanks for the shortcut.

    Reply

  4. Megan says

    December 31, 2015 at 7:22 pm


    I just made these and they are fantastic! However, I had some questions for you.

    With the regular size biscuits, I had some trouble wrapping them up without tearing. Am I just putting too much stuffing in, or is there a tip I don’t know?

    I also have had issues in the past with canned biscuit recipes cooking too long. Instead of 20 minutes, I baked for just 13 as the package recommended and they came out perfectly. Any idea why that is?

    Thanks for a great recipe!

    Reply

    • Tonia says

      January 1, 2016 at 10:39 am

      Hi Megan! I flatten the biscuits first, thereby making them bigger (and thinner). Sometimes I use my hands and other times I use a rolling pin. Yes, it could be too much stuffing too. As far as the baking time goes, I probably has to do with the differences in ovens and possibly the differences in pans. Thanks! ~Tonia

      Reply

  5. Patricia Paul says

    December 16, 2015 at 9:13 pm

    Just wondering if the roast beef is sliced deli meat or uncooked beef roast that is sliced and then cooked in the butter?

    Reply

  6. mellie says

    April 30, 2015 at 8:39 pm

    After baking can these but frozen? Maybe reheat in the oven at a low temperature or microwave for about2mins?? These look great and would be perfect as a freezer meal for my family. Any help would be greatly appreciated. Thanks for sharing!

    Reply

  7. Anthony says

    September 6, 2014 at 9:35 pm

    To REHEAT any type of BREAD…. boil a cup of water (wait until it boils)…leave it in the microwave while you reheat the bisquits/bread/ other and it will remain moist. This works

    Reply

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