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Wed, Jan 06 2016 post by Angela From jugglingactmama

Philly Steak and Cheese Bombs

These creamy Steak and Cheese Bombs will leave your family and friends begging for more!

These creamy Steak and Cheese Bomb Rolls will leave your family and friends begging for more! When you're craving steak and cheese, try whipping up a batch of these delicious appetizers to satisfy your craving. They're super easy, and mouthwatering delicious!

Steak and Cheese Rolls

When it comes to game day, I love having a few things that will really wow my friends and family.  A big pot of chili in the slow cooker, and some veggies and dip are my game day party staples.  But these Steak and Cheese Bomb Rolls will blow your guests away (see what I did there?)  Trust me, folks will be fighting over the last one!

Philly Steak and Cheese Bombs

INGREDIENTS:

12 Rhodes Frozen Dinner Rolls

Filling:

1 Tablespoon vegetable oil

1 green pepper, chopped

1/2 onion, chopped

1/2 pound shaved roast beef, from the deli, chopped

8 oz. cream cheese, softened to room temperature

3/4 cup mayonnaise

1 teaspoon hot sauce, or more to taste

3/4 pound provolone cheese, shredded and divided

Garnish:

Green onions, chopped

DIRECTIONS:

Start by spraying a muffin tin with nonstick cooking spray. Place one roll in each cup. Let thaw as directed on package.

rolls rising

To prepare the filling: cook the green pepper and onion in 1 Tablespoon of cooking oil over medium heat until crisp tender. Set aside.

Mix softened cream cheese with mayonnaise, hot sauce, and about 1/2 lb of shredded provolone (reserving some for the top later). Stir in chopped roast beef and the cooked pepper and onion mixture.

Separate the rolls gently. Press down the center of each to make a place for your filling. (It is best to reshape the rolls just before adding the filling.) Press the bottoms down and the sides out and up to make a cup for your filling.

Process

Sprinkle the rolls with the reserved ¼ pound of cheese. Bake at 350-degrees F for about 25-30 minutes or until the bread is turning golden brown and the dip is bubbling. Let cool for for 2-3 minutes, then transfer to a wire rack.

Rhodes Phili Steak & Cheese Roll

Garnish with green onions and serve warm or at room temperature. Refrigerate leftovers.

That is, if you have any left overs... because let's face it, who's going to pass by these, babies?

Creamy Phili Steak & Cheese BombS - Juggling Act Mama

Print

Philly Steak And Cheese Bombs

Servings: 12 | Skills: | Prep Time: 30 min (not including thaw time) | Bake Time: 25-30 min

Philly Steak And Cheese Bombs
5.0 / 5  (1 vote, 0 reviews )

Ingredients

12 Rhodes Frozen Dinner Rolls
Filling:
1 Tablespoon vegetable oil
1 green pepper, chopped
1/2 onion, chopped
1/2 pound shaved roast beef, from the deli, chopped
8 oz. cream cheese, softened to room temperature
3/4 cup mayonnaise
1 teaspoon hot sauce, or more to taste
3/4 pound provolone cheese, shredded and divided
Garnish:
Green onions, chopped


Instructions

Start by spraying a muffin tin with nonstick cooking spray. Place one roll in each cup. Let thaw as directed on package.
To prepare the filling: cook the green pepper and onion in 1 Tablespoon of cooking oil over medium heat until crisp tender. Set aside.
Mix softened cream cheese with mayonnaise, hot sauce, and about 1/2 lb of shredded provolone (reserving some for the top later). Stir in chopped roast beef and the cooked pepper and onion mixture.
Separate the rolls gently. Press down the center of each to make a place for your filling. (It is best to reshape the rolls just before adding the filling.) Press the bottoms down and the sides out and up to make a cup for your filling.
Sprinkle the rolls with the reserved ¼ pound of cheese. Bake at 350-degrees F for about 25-30 minutes or until the bread is turning golden brown and the dip is bubbling. Let cool for for 2-3 minutes, then transfer to a wire rack.
Garnish with green onions and serve warm or at room temperature. Refrigerate leftovers.


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