If you’re craving the flavor of a classic Philly cheesesteak but want something fun and shareable, these Philly Cheesesteak Stuffed Cheesy Breadsticks are the answer. Packed with juicy steak, tender peppers and onions, and a gooey blend of provolone and mozzarella, all wrapped in soft pizza dough and baked to golden perfection, these breadsticks bring the best of sandwich and snack together. They’re ideal for game day spreads, party platters, or even a weeknight dinner when you’re in the mood for comfort food with a twist. Serve them up with your favorite dipping sauce and watch them disappear fast.
Ingredients
For the Dough and Filling:
1 lb (450g) pizza dough, homemade or store-bought
½ lb (225g) thinly sliced ribeye or sirloin steak
½ cup (80g) sliced onions
½ cup (80g) sliced green bell peppers
1 cup (100g) shredded mozzarella cheese
½ cup (50g) shredded provolone cheese
For the Seasoning and Glaze:
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons melted butter
1 teaspoon garlic powder
Instructions
Start by preparing the filling. In a skillet over medium heat, warm the olive oil. Add the sliced onions and green bell peppers, sautéing them for about 4 to 5 minutes until softened and slightly caramelized. Add the thinly sliced steak to the pan, season it with salt and pepper, and cook for another 4 to 5 minutes until the beef is browned and just cooked through. Remove the pan from the heat and allow the filling to cool slightly before assembling the breadsticks.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the pizza dough into a large rectangle, roughly ¼-inch thick. Arrange the steak, onions, and peppers down the center of the dough, then sprinkle both mozzarella and provolone cheese evenly over the top.
Fold the dough over the filling like a log, sealing the edges tightly to keep everything enclosed. Place the dough seam-side down on the prepared baking sheet. In a small bowl, mix the melted butter with the garlic powder and brush it generously over the top of the dough for a flavorful golden crust.
Bake the stuffed breadstick roll for 15 to 18 minutes or until the exterior is golden brown and crisp. Let it cool for a few minutes before slicing into individual breadsticks. Serve warm, with marinara, ranch, or your favorite dipping sauce on the side.
Notes
If you’re in a hurry, you can absolutely use leftover steak or even deli roast beef for the filling.
Feel free to add sliced mushrooms or hot peppers to the sautéed vegetables for extra flavor and texture.
You can substitute provolone with white American or cheddar if preferred.
Brushing the dough with garlic butter before baking adds that irresistible pizzeria-style touch.
These breadsticks are best served warm, but they reheat well in the oven or air fryer if you’re making them ahead.
FAQs
Can I make this ahead of time?
Yes! You can prepare and assemble the stuffed dough up to a day ahead. Just wrap it tightly and refrigerate until ready to bake. When you’re ready, brush with butter and bake as directed.
What kind of steak works best for this recipe?
Ribeye is traditional for Philly cheesesteaks because it’s flavorful and tender, but sirloin or even flank steak works well too. Just be sure to slice it very thin so it cooks quickly and evenly.
Can I freeze these breadsticks?
Absolutely. Once baked and cooled, slice them into sticks and freeze in an airtight container. Reheat in the oven at 350°F until warmed through and crispy on the outside.
What dipping sauces go well with this?
Marinara sauce is a classic, but ranch, garlic aioli, or even queso dip make excellent choices. You can also mix a bit of hot sauce into ranch dressing for a spicy kick.
Is there a vegetarian version?
Yes! Swap the steak for sautéed mushrooms, caramelized onions, and bell peppers. Add some spinach or roasted red peppers for extra flavor and texture.
Philly Cheesesteak Stuffed Cheesy Breadsticks
If you’re craving the flavor of a classic Philly cheesesteak but want something fun and shareable, these Philly Cheesesteak Stuffed Cheesy Breadsticks are the answer. Packed with juicy steak, tender peppers and onions, and a gooey blend of provolone and mozzarella, all wrapped in soft pizza dough and baked to golden perfection, these breadsticks bring the best of sandwich and snack together. They’re ideal for game day spreads, party platters, or even a weeknight dinner when you’re in the mood for comfort food with a twist. Serve them up with your favorite dipping sauce and watch them disappear fast.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
Ingredients
For the Dough and Filling:
1 lb (450g) pizza dough, homemade or store-bought
½ lb (225g) thinly sliced ribeye or sirloin steak
½ cup (80g) sliced onions
½ cup (80g) sliced green bell peppers
1 cup (100g) shredded mozzarella cheese
½ cup (50g) shredded provolone cheese
For the Seasoning and Glaze:
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons melted butter
1 teaspoon garlic powder
Instructions
Start by preparing the filling. In a skillet over medium heat, warm the olive oil. Add the sliced onions and green bell peppers, sautéing them for about 4 to 5 minutes until softened and slightly caramelized. Add the thinly sliced steak to the pan, season it with salt and pepper, and cook for another 4 to 5 minutes until the beef is browned and just cooked through. Remove the pan from the heat and allow the filling to cool slightly before assembling the breadsticks.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the pizza dough into a large rectangle, roughly ¼-inch thick. Arrange the steak, onions, and peppers down the center of the dough, then sprinkle both mozzarella and provolone cheese evenly over the top.
Notes
If you’re in a hurry, you can absolutely use leftover steak or even deli roast beef for the filling.
Feel free to add sliced mushrooms or hot peppers to the sautéed vegetables for extra flavor and texture.
You can substitute provolone with white American or cheddar if preferred.
Brushing the dough with garlic butter before baking adds that irresistible pizzeria-style touch.
These breadsticks are best served warm, but they