Earlier this summer on game day, I set up a little tailgate gathering in my backyard. My daughter’s best friend, Marcus, brought stories from his new job at a Philly-themed diner and mentioned their popular cheesesteak bites wrapped in bacon. His description stuck with me all afternoon, so I brought that memory indoors and tweaked it for our own gathering.
I heated the canola oil as my husband sliced purple onions, their color bright against the countertop. The aroma of sizzling steak strips reminded me of summer evenings back when I’d cook for my future husband after PTA meetings. We toasted the biscuits together and then wrapped them around steak, onions, cheese cubes, and bacon, just like mini Detroit heroes.
As I dropped each bomb into the hot oil, the kitchen filled with that deep, mouthwatering scent of frying bacon and melting cheddar. We lined them on paper towels and insisted school-age nephews taste one first. Their eyes went wide at the bacon crunch and gooey cheese burst and later, their laughter filled the house.
These Philly Cheesesteak Bacon Bombs are fun, flavorful pockets of nostalgia, I keep planning more game days just so we can make them again.
Short Description
Flaky biscuit bombs stuffed with Philly-style steak, onions, cheddar cheese, and wrapped in crisp bacon, fried golden and bursting with flavor, perfect for parties.
Key Ingredients
- 1 can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated flaky biscuits
- ½ cup diced purple onion
- 1 cup cooked beef steak strips
- 5 oz white cheddar cheese, cut into 10 cubes
- 5 slices bacon
- Canola oil for frying (about 2 inches deep in pan)
Tools Needed
- Deep skillet or fryer
- Candy or deep-fry thermometer
- Paper towels and plate for draining
- Toothpicks (optional, for securing bacon)
Cooking Instructions
Step 1: Heat Oil
Heat 2 inches of canola oil in a heavy skillet or fryer to 375°F, monitoring with a thermometer for safety.
Step 2: Prepare Filling
Flatten each biscuit gently. In the center, place a cube of cooked steak, a few pieces of onion, and one cheddar cheese cube.
Step 3: Shape & Seal
Wrap dough around filling and pinch seams to seal completely for no leaks.
Step 4: Wrap with Bacon
Wrap each sealed ball with a bacon slice. Secure with a toothpick if needed.
Step 5: Fry
Carefully lower bacon-wrapped bombs into hot oil. Fry for about 3–4 minutes until golden brown and crisp. Turn once if needed.
Step 6: Drain & Serve
Remove with a slotted spoon. Drain on paper towels to soak up excess oil. Let rest a minute before serving.
Why You’ll Love This Recipe
Flavor Explosion Crisp bacon meets tender steak, savory onions, and melting cheddar inside a fluffy biscuit dough
Crowd Pleaser Perfect for game day, potlucks, or family movie nights
Quick & Appealing Ready in under 20 minutes—no complicated prep
Comfortable Indulgent but still manageable—portioned fun for adults and kids
Memory-Making A modern twist on cozy food that awakens nostalgia
Mistakes to Avoid & Solutions
Oil not hot enough
Solution: Use a thermometer; too cool means greasy bombs
Loose seams cause filling to leak
Solution: Pinch seams firmly and wrap dough fully around filling
Crowding the pan cools oil
Solution: Fry in batches with enough space to float freely
Burnt bacon
Solution: Avoid too-high temps—aim for 375°F consistently
Soggy bacon
Solution: Drain properly and rest bombs slightly before serving
Serving and Pairing Suggestions
Arrange on a large platter with toothpicks inserted for easy picking
Pair with tangy dipping sauces like creamy horseradish or garlic aioli
Complement with slaw, pickles, or seasoned potato wedges
Ideal for buffets, tailgate parties, or casual weekend gatherings
Storage and Reheating Tips
Store cooled bombs in an airtight container in the fridge up to two days
Reheat in a 350°F oven for 5–7 minutes to regain crispiness
Microwave for 20–30 seconds for quick warm-up (texture softens slightly)
For longer storage, freeze before frying; thaw before cooking
FAQs
1. Can I bake these instead of frying?
Yes, bake at 375°F for about 15–18 minutes until golden and bacon is crisp
2. What about making them ahead?
Assemble and refrigerate; fry just before serving
3. Can I switch meats?
Thin-sliced chicken or pork are excellent substitutes; add your seasoning
4. Are toothpicks necessary?
They help keep bacon in place but aren’t needed if wrapped snugly
5. Can I use pre-shredded cheese instead?
Yes; cut cheese into small cubes so it melts evenly inside
Tips & Tricks
Use chilled fillings for better shape during frying
Butterfly bacon for full coverage without overlap
Let bombs rest briefly after frying for safer eating
Keep extra biscuits and bacon on hand—these disappear fast!
Recipe Variations
Italian-Style: Swap steak for Italian sausage, add mozzarella, wrap with pancetta
Spicy Kick: Add chopped jalapeño and pepper jack cheese inside
Breakfast Bombs: Substitute sausage and cheese, serve with maple syrup drizzle
Veggie Option: Use sautéed mushrooms, peppers, and onions with cheddar inside
Final Thoughts
Marcus might’ve sparked the idea, but these Philly Cheesesteak Bacon Bombs turned into something all our own. They’re not just snacks but memories wrapped in bacon, fried golden, and served with a smile. That day in our backyard, between the crisp of biscuit layers and the soft oozing cheddar, I watched three generations connect over something as simple as a bite.
My husband still brags about slicing those purple onions “just right,” and my daughter keeps asking when we’ll host the next tailgate. These bombs may have started with Philly, but now they belong to us—and maybe soon, to you too.
Philly Cheesesteak Bacon Bombs
Print ThisIngredients
- 1 can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated flaky biscuits
- ½ cup diced purple onion
- 1 cup cooked beef steak strips
- 5 oz white cheddar cheese, cut into 10 cubes
- 5 slices bacon
- Canola oil for frying (about 2 inches deep in pan)
Instructions
Step 1: Heat Oil
Heat 2 inches of canola oil in a skillet or fryer to 375°F.
Step 2: Fill Biscuits
Flatten each biscuit. Add steak, onion, and a cheddar cube in the center.
Step 3: Seal Dough
Wrap dough around filling and pinch tightly to seal.
Step 4: Add Bacon
Wrap each ball with a slice of bacon. Secure with a toothpick if needed.
Step 5: Fry
Fry in hot oil for 3–4 minutes until golden, turning if needed.
Step 6: Drain & Serve
Remove and drain on paper towels. Cool slightly before serving.
