Steak & Cheese Bombs

4.88 from 8 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Dinner, Lunch

Cuisine: American

Keyword: Steak & cheese bombs, steak and cheese crescents, steak crescent dough

Servings: crescent bombs

Calories: 305cal

Author: Amy Desrosiers

Cost: $6

Equipment

Muffin Tin

Ingredients

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

Instructions

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.

Notes

Nutritional values may vary and are meant to be a guide.

How to Freeze

To freeze, allow steak bombs to fully bake and cool. Once they are cooled, add them to an airtight freezer bag, or vacuum sealer and remove any excess air. Write the date you made them on the bag and a best buy date that is up to 30 days out

To reheat, allow steak & cheese bombs to thaw and place them in a toaster oven to crisp them up and reheat them throughout. The times may vary so keep an eye out on them. Of course, you could also microwave them but they might be a little soggy.

How to Reheat

To reheat, allow bombs to thaw and place them in a toaster oven to crisp them up and reheat them throughout. The times may vary so keep an eye out on them. Of course, you could also microwave them but they might be a little soggy.

Nutrition