Get ready to experience the ultimate comfort food mashup with these Philly Cheesesteak Stuffed Cheesy Breadsticks! I’ve combined two beloved classics – the iconic Philadelphia cheesesteak sandwich and gooey, pull-apart breadsticks – into one irresistible handheld treat. The result is nothing short of magical: tender dough wrapped around savory beef, caramelized onions, and bell peppers, all held together with melty provolone and a touch of that signature cheez whiz flavor.
Perfect for game day gatherings, casual weeknight dinners, or anytime you’re craving something indulgently satisfying, these stuffed breadsticks deliver big flavor in every bite. The best part? They’re surprisingly simple to make at home, requiring just basic ingredients and about 45 minutes from start to finish.
Why You’ll Love This
- Crowd-pleaser: The familiar flavors of a Philly cheesesteak in a fun, dippable form will win over everyone at your table
- Versatile: Works equally well as an appetizer, snack, or main dish when paired with a side salad
- Make-ahead friendly: Prep the filling in advance for even quicker assembly when you’re ready to bake
- Customizable: Easily adapt with your favorite cheesesteak add-ins or substitutions to suit your taste preferences
- Perfect texture contrast: Crispy, golden exterior gives way to soft, cheesy, meaty goodness inside
Ingredients
- 1 lb (450g) pizza dough
- ½ lb (225g) thinly sliced steak (ribeye or sirloin)
- ½ cup (80g) sliced onions
- ½ cup (80g) sliced green bell peppers
- 1 cup (100g) shredded mozzarella cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp melted butter (for brushing)
- 1 tsp dried parsley (optional, for garnish)
- Marinara or cheese sauce, for dipping (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a skillet over medium heat, add olive oil. Cook sliced steak until browned, about 3–4 minutes. Add onions and bell peppers and cook until softened, 3–5 more minutes. Season with garlic powder, salt, and pepper. Let mixture cool slightly.
- On a lightly floured surface, roll pizza dough into a large rectangle (about ¼-inch thick). Cut into 6–8 equal strips, depending on how large you want the breadsticks.
- Spoon a line of the steak-pepper mixture and some mozzarella cheese along the center of each strip. Fold over and pinch the edges to seal tightly into a log shape.
- Place breadsticks seam-side down on the prepared baking sheet. Brush with melted butter and sprinkle with dried parsley if using. Bake for 15–18 minutes, or until golden brown.
- Let cool slightly. Serve warm with marinara or cheese sauce for dipping.
Tips & Variations
- Meat options: Substitute ground beef or deli roast beef if you can’t find thinly sliced ribeye. For a vegetarian version, try using portobello mushrooms.
- Cheese choices: While provolone is traditional, feel free to use white American, mozzarella, or a combination of cheeses for different flavor profiles.
- Spice it up: Add sliced jalapeños or a dash of hot sauce to the filling for a spicy kick.
- Time-saver: Use pre-sliced steak and pre-cut vegetables from the grocery store to reduce prep time.
- Dough alternatives: Crescent roll dough or French bread dough can be substituted for the pizza dough with slight adjustments to baking time.
- Make mini versions: Cut the dough into smaller rectangles and make individual stuffed breadsticks for appetizer portions.
Serving Suggestions
Serve these Philly Cheesesteak Stuffed Cheesy Breadsticks with small bowls of warm marinara sauce, ranch dressing, or additional cheez whiz for dipping. They pair perfectly with a crisp garden salad dressed with a simple vinaigrette to balance the richness of the breadsticks.
For a complete game day spread, serve alongside other finger foods like buffalo wings, potato skins, or a veggie platter. If serving as a main course, a side of sweet potato fries or a light cucumber salad makes for a satisfying meal.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.
- The breadsticks are done when the dough is golden brown and feels firm to the touch. If browning too quickly, cover loosely with foil for the remainder of baking time.
- For best results, allow the filling to cool slightly before assembling to prevent the dough from becoming soggy.
- Slice the steak as thinly as possible against the grain for the most tender texture.
FAQs
Can I make these ahead of time?
You can prepare the filling up to 24 hours in advance and refrigerate. Assemble and bake just before serving for the best texture and flavor.
How do I prevent the bottom from getting soggy?
Make sure your filling isn’t too wet by allowing any excess moisture to evaporate during cooking. You can also brush the center of the dough with a thin layer of olive oil before adding fillings.
Can I freeze these breadsticks?
Yes! Bake them completely, cool, then wrap individually in plastic wrap and freeze for up to 3 months. Reheat from frozen in a 375°F oven for about 15-20 minutes.
What’s the best way to slice the steak thinly?
Partially freezing the steak for about 30 minutes makes it easier to slice thinly. Use a sharp knife and cut against the grain for the most tender results.
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