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!
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!
To make these Philly Cheesesteak Bites, the first step is to chop the green pepper and onion and fry them in butter.
Roughly chop thinly sliced roast beef and fry it in butter.
Flatten 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.
Gather 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.
Bake at 400 degrees for 20 minutes.
It 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.
- 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
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Dice green pepper and onion.
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Cook diced green peppers and onions mover medium heat with 1 tbsp butter until onions are browned and green peppers are softened.
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Roughly chop sliced roast beef.
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Fry with 1 tbsp butter until edges are a little crispy.
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Flatten biscuits.
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Cut slices of Provolone cheese into 4 pieces and put 2 pieces on each biscuit.
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Top with 1 tbsp of the onion and green pepper mix.
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Add 1 tbsp roast beef.
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Cut slices of American cheese into 4 pieces and put 2 pieces on the roast beef.
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Gather edges of the biscuits around the toppings and pinch to seal.
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Place in a greased, round baking dish with the seams down.
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Brush the tops with olive oil.
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Bake at 400 degrees for 20 minutes.
Love pizza rolls? Here are a few more to try:
Hi, I'm Tonia, a lover of food and photography! Fill a gunny sack with delicious ingredients, tie on an apron and let's get cooking
Kaylie Kat says
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?
Lindsey says
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!!
Billie says
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.
Megan says
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!
Tonia says
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
Patricia Paul says
Just wondering if the roast beef is sliced deli meat or uncooked beef roast that is sliced and then cooked in the butter?
Tonia says
I used deli meat, but you can cook your own roast beef if you prefer. Best of luck!
stefane says
i use the steakums stuff works great!!!!
mellie says
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!
Anthony says
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
Dester Samuel says
Not a baker but these looks simple enough to do!….fingers cross!
Jen @ YummyHealthyEasy says
I’m drooling. These sound AWESOME!!! Philly Cheesesteaks in a biscuit?? YUM! My boys would love these!
Lyuba@willcookforsmiles says
OH MY GAWD!! Yes, please….and I mean it 🙂
I want some now!
Cathy@LemonTreeDwelling says
I just love all your puffy bomb rolls….ha! Whatever you call them…they’re great. Such a fun way to eat dinner!
Jennifer says
I love the unique twist on a classic recipe! Man my mouth is watering now…
Tonia says
Thanks Jennifer!
Jocelyn (Grandbaby Cakes) says
OMG these are so genius. I might have to serve these for the Oscars!
Tonia says
Thanks Jocelyn!