If you love a juicy, cheesy, steak & cheese sub with sweet vidalia onion, ooey, gooey melted cheese, and tender shaved steak, you will absolutely LOVE these Steak & Cheese Bombs. Made with crescent dough, these are made in a muffin tin and make a quick and easy dinner recipe to feed a small crowd. Thank you, to the Vidalia Onion Committee for sponsoring today’s delicious recipe creation.
Crescent dough & Vidalia onions are two of my favorite recipe ingredients. They are both versatile, and make recipes so much more delicious.
There is nothing tastier than caramelized Vidalia onions with melty cheeses enveloped in buttery crescent dough. Pair them with some shaved steak and you have the trifecta of heavenly, foodie goodness. That is why you must try these Steak & Cheese Bombs yourself!
I really love the sweet tastes of the caramelized Vidalia onion rings paired–they make these so addicting! They are one of those veggies that really make me smile because they are so good!
Did you know that Vidalia onion crops are now ready in 20 counties in South Georgia? This hand-planted crop is only available from April through August making them a highly coveted recipe addition. You can now find them in grocers across the country.
- 12 ounces Extra large crescent rolls. We love using the larger sized ones because they can hold a lot of fillings. They bake up to a large, handheld sized muffin-like crescent bomb.
- 1 jumbo Vidalia sweet onion sliced into thin rings. I don’t know why, but Vidalia onions just taste better in beautifully rings.
- 14 ounces shaved steak
- 4 mozzarella string cheese sticks cut into quarters. You can use 16 chunks of your favorite cheese. I love mozzarella because it has a nice “cheese pull” to it.
- 2 tbsps. butter to saute the onions and steak for flavor.
- 1/4 tsp fresh cracked black pepper (to season the steak & onions)
- 1/4 tsp sea salt (to season the steak & onions)
Tips for making these
Since there are only 8 crescent rolls per container, you might need to double this recipe. You can use (2) 12-count muffin tins or (2) 6-count tins, or (1) 12-count tin if you are just making one package. These were lunch so 8 Steak & Cheese Bombs were perfect for us to split with a side of chips.
You only want to unravel the crescent dough triangles right before you are ready to fill and wrap them otherwise they will get warm and VERY sticky.
We filled our up and wrapped them up. It is totally okay if there are some spaces in-between the rolls since they will bake up well and hold their shape.
These only took 15 minutes to bake up to a flaky, golden-brown perfection. Each warm bite was loaded with sweet Vidalia onions, steak, and cheese. They were so good that my kids asked for seconds. I had to remind them this was only lunch.
More crescent dough bomb recipes
- S’mores Crescent Bombs
- Apples & Brie Crescent Bombs
- Pumpkin Pie Crescent Bombs
- Pepperoni Cheese Bombs
- Ham & Cheese Breakfast Bombs
- Sausage, Egg, & Cheese Crescent Bombs
- Bacon, Egg, and Cheese Breakfast Bombs
- Meatball & Cheese Bombs
Steak & Cheese Bombs
- Muffin Tin
- 12 ounces Extra large crescent rolls
- 1 jumbo Vidalia sweet onion sliced into thin rings
- 2 tbsps. butter
- 14 ounces shaved steak
- 4 mozzarella string cheese sticks cut into quarters
- 1/4 tsp fresh cracked black pepper
- 1/4 tsp sea salt
- Cook steak and onion with seasonings. We used salt and pepper.
- Preheat oven to 350 degrees Fahrenheit.
- Unwrap the crescent roll tube and separate the triangles. Fill each with two pieces of cheese.
- Fill each space with steak, and onion.
- Fold over the triangle to seal the top. It is okay if there are open spots because the dough will rise and fill them up.
- Bake for 15 minutes. Steak & Cheese Bombs will be a deep golden brown color and will feel firm and not doughy when done.