Philly Steak and Cheese Bombs with Philly Cheese Sauce
Philly Steak and Cheese Bombs served with a Philly Steak Sauce.
Servings: 8 servings
Calories: 198kcal
Ingredients
Philly Steak and Cheese Bombs
- 1 9 oz box sliced steaks
- 1 package provolone cheese slices thinly sliced
- 1 onion diced
- 1 green pepper diced
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 can refrigerated biscuits I use big biscuits that make 8
- 1 tablespoon butter melted
Philly Cheese Sauce
- 1 ½ tablespoon butter melted
- 2 tablespoon flour
- ½ teaspoon pepper
- 1 teaspoon salt
- 2 cups milk
- 1 cup chopped provolone slices
- ½ cup parmesan shredded
Instructions
To Make Philly Steak Bombs
- Preheat oven to 350°F
- In skillet, heat olive oil.
- Add in and cook diced pepper and onion until onion becomes translucent.
- Add sliced steaks and cook until no longer pink. Salt and pepper to taste.
- Remove from heat and prepare biscuits.
- Roll out refrigerated biscuits until a quarter inch thick.
- Place one slice of provolone cheese on biscuit and top with a large spoonful of Philly steak mixture.
- Top with a folded half slice of provolone and fold edges of biscuits to form a ball.
- Line a baking sheet with parchment paper and place biscuits seam side down.
- Using a pastry brush, brush melted butter over tops of biscuits and bake for about 20 minutes or until tops are golden brown.
To Make Philly Cheese Sauce
- In a medium saucepan, melt butter and add in flour.
- Mix in mil gradually. It may take a few minutes for the mixture to thicken.
- Add in salt and mix well.
- Whisk in provolone and parmesan cheeses.
- Reduce heat and mix well to allow cheeses to fully melt.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 8g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 516mg | Potassium: 262mg | Fiber: 1g | Sugar: 4g | Vitamin A: 337IU | Vitamin C: 13mg | Calcium: 177mg | Iron: 1mg
