Philly cheesesteak bread bombs transform the popular sandwich into a poppable bite! Make this stuffed bread recipe easily in under an hour.
Homemade dough balls are stuffed with seasoned beef, tender vegetables, and two different kinds of cheese for irresistible flavor in every bite.
Whether it’s for a shareable snack or an easy weeknight dinner, I have a stuffed bread recipe for whatever you are craving!
Want a breakfast option instead? My Bacon Egg and Cheese Bombs are sure to hit the spot. You can even make them ahead of time so they’re ready to eat on busy mornings.
What Is In Philly Cheesesteak Bread Bombs?
Obviously, it has all of the classic sandwich ingredients like bell peppers, onions, and cheese. Instead of thinly sliced steak, I like to use deli roast beef since it’s budget-friendly and already cooked.
The vegetables and meat are seasoned and sauteed together for plenty of flavor, then rolled with fresh cheese into homemade dough balls.
However, a few secret ingredients make the dough even more flavorful than usual. The water in the dough is replaced with beer, and each bomb is dropped into a baking soda bath.
This gives the dough a texture similar to soft pretzels, as well as a golden brown color on the outside.
Helpful Tips and Tricks
- Prep in advance. If you’d like, feel free to make the cheesesteak filling up to a day ahead of time. Keep it in a sealed container in the refrigerator and warm slightly before adding to the dough.
- Use store-bought dough instead. It won’t have the same flavor without the beer, but you could easily use refrigerated tubes of pizza dough, crescent rolls, or biscuits. Or, thaw a package of frozen dinner rolls instead. I often use Rhodes frozen rolls for my other stuffed bread recipes.
- Feeding a crowd? You may need to make the dough and filling in two separate batches, but you can easily double the recipe and form the bread bombs all at once.
Storage and Reheating
While these taste best right out of the oven, you can keep leftovers in the refrigerator for another day or two. Allow them to cool completely before transferring to a sealed container.
You could also freeze these for an easy appetizer or meal. Thaw in the refrigerator before reheating and use within 3 months for best results.
To reheat, microwave in bursts or place in a low temperature oven until warmed through.
FAQ – Common Recipe Questions
What type of beer should I use for the dough?
Any that you like to drink! If you don’t want a strong beer flavor in the dough, I’d suggest using a lager, pale ale, or wheat beer since those tend to be more mild.
Can I make the dough by hand instead?
Sure! Combine the beer, yeast, and sugar in a large mixing bowl. Once the yeast has bloomed, stir in the salt and flour and mix well.
Then, turn out the dough onto a floured surface and knead for 3-5 minutes until tacky. Lightly press a finger into the dough to test it. If it springs back without sticking to your finger, it’s ready to use!
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Other Easy Bread Bomb Recipes
Philly Cheesesteak Bread Bombs + Video
For the filling
- 1 tablespoon vegetable oil
- 1/2 small yellow onion, diced
- 1/2 green bell pepper, diced
- 1 clove garlic, minced
- 1/2 pound sliced deli roast beef, small diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Montreal steak seasoning
- 8 ounces sliced provolone
- 4 ounce sliced white American cheese
For the dough
- 12 ounces warm beer
- 1 packet instant dry yeast
- 2 tablespoons granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon kosher salt, plus more for sprinkling
- 2 cups hot water
- 2 tablespoons baking soda
- 1 large egg, lightly beaten
- In a medium-sized skillet over medium heat add the oil, once hot add the onion and bell pepper, cook until softened and slightly brown, stirring occasionally, 10-12 minutes. Add the garlic to the pan and cook until fragrant, 30 seconds. Add the roast beef, Worcestershire sauce, and steak seasoning. Mix to combine and let cook for an additional 2 minutes. Take off the heat and set aside.
- In the body of a stand mixer add the warm beer, yeast, and sugar. Stir a few times just to combine. Let sit for 5-8 minutes until foamy. Add the flour and salt. Using the dough hook attachment, knead the dough for 3-5 minutes on medium speed until a dough ball starts to form. If the bottom of the dough sticks to the bowl, you can add a little more flour, just 1 tablespoon at a time until it doesn’t stick.
- Preheat the oven to 450°F.
- Lightly dust a clean work surface, place the dough on the work surface and knead a few times so the dough comes together in a ball. Cut the dough ball into 4ths. Taking one 4th of the dough, cut that into 3rds. Cut each 3rd into 3rds. I like to use a bench scraper for cutting. You will now have 36 pieces of dough.
- Add the hot water and baking soda into a medium-sized bowl, whisk together, set aside. Cut the provolone and American cheese each into 36 equal-sized pieces.
- Working with one dough ball at a time, use a rolling pin or by hand stretch the dough into roughly a 4-inch flat circle of dough, add a little flour if it is sticking. Add one piece of the provolone and one piece of the American cheese on top of the dough circle. Add 1 tablespoon of the roast beef filling. Gather the sides of the dough together and pinch the seams together to make a package. Roll into a ball, set aside. Repeat with two more dough balls. Once you have three dough balls, place them into the warm water.
- Repeat the process with three more dough balls. Once they are done, take out the dough balls from the warm water mixture and place them onto a greased baking sheet or a baking sheet lined with parchment paper, not touching about 2 inches apart. Repeat this process with the rest of the dough and filling. You will most likely fill up two sheet trays.
- Brush the tops of the dough balls with the beaten egg. Add a sprinkle of kosher salt on top of each dough ball. Bake for 8-10 minutes until golden brown. Let cool slightly and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2021
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