One thing I truly love about being a food blogger is that I get to share completely irresistible recipes with you guys, at all the right times.
I mean, if I shared a carrot cake recipe during December that might not go over as well as, say, a peppermint cheesecake recipe. (side note – now I want a slice of peppermint cheesecake). I’ll make that happen this December… 😉
So when football season rolls around, you better believe I’m all about the appies! Appetizers are one of my favorite things to make, especially when they’re quick and easy like these Philly Cheesesteak Bombs!
What are bombs?
Bombs are delicious. I’ve taken all the yumminess of a Philly Cheesesteak Sandwich and stuffed in into a Pillsbury biscuit, wrapped it in bacon and then deep fried it until it puffs up (like a bomb) and gets crispy and golden brown.
The cheese inside gets super melty and gooey and oh-so addictive. I used some steak strips from the deli section, but you could use any leftover steak that you have in your fridge to make it that much easier.
The filling possibilities for these bad boys are endless, and you can find a bunch more ideas here.
I created this popular recipe for Pillsbury, and you can find the step-by-step photos RIGHT HERE.
Or skip ahead to the FULL RECIPE HERE.
Philly Cheesesteak Bombs
- Canola oil for frying
- 1 can, 12 oz Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated flaky original biscuits
- 1/2 cup diced purple onion
- 1 cup diced cooked beef steak strips
- 5 oz white Cheddar cheese, cut into 10 cubes
- 5 slices bacon
- Heat 2 inches canola oil to 375°F.
- Get the FULL INSTRUCTIONS HERE.
Disclaimer: I’m proud to be a compensated Pillsbury TasteMaker. All thoughts and opinions are my own. Thank you for supporting the brands that support I Wash You Dry.
You may like these Philly Cheesesteak Egg Rolls as well: