Philly Cheesesteak Breadsticks Recipe
Game Day Favorite Appetizers.
Savory beef, peppers, onions, and melted cheese stuffed into soft, warm breadsticks. The ultimate comfort food fusion.
I remember rainy Saturdays when I was a kid, the smell of something baking filling our little house. That feeling is what I chase in my own kitchen now. These breadsticks were born from one of those gray, drizzly days. I had some leftover steak and a can of pizza dough, and the idea just clicked. My husband came into the kitchen, drawn by the smell of sautéing onions and peppers. He thought I was just making sandwiches. When he saw these golden, cheese-oozing breadsticks come out of the oven... I mean, his face said it all. It’s become our go-to for game nights or just when we need a little pick-me-up. It's simple, a little imperfect, and full of heart.
Why These Breadsticks Feel Like a Hug
- •All the flavor of a Philly cheesesteak in a fun, dippable form.
- •Uses simple, store-bought pizza dough to save time and effort.
- •Perfect for sharing on game day or at a casual get-together.
- •So cheesy and satisfying. It's pure comfort.
- •A fun twist that the whole family will love.
- •They look impressive but are secretly so easy to make.
My family went absolutely wild for these! They disappeared from the tray in minutes. It's such a creative way to use those classic cheesesteak flavors. I'll be making a double batch next time for sure. So, so good.
Essential Ingredient Guide
- Thinly Sliced Steak: Look for ribeye or top sirloin. The key is slicing it super thin so it cooks quickly and stays tender. You can often find pre-sliced steak labeled for cheesesteaks, which is a great shortcut. Popping it in the freezer for 20 minutes makes it easier to slice by hand.
- Provolone Cheese: Honestly, for me, it's not a Philly cheesesteak without provolone. It has that perfect mild, slightly sharp flavor and melts so beautifully. Slices work best for layering inside, but shredded is fine too.
- Refrigerated Pizza Dough: This is our little secret for keeping things easy and stress-free. Any brand from the grocery store works great. Just let it sit at room temperature for about 15 minutes before you unroll it; it makes it much easier to handle.
Complete Cooking Process
- First, get your onions and peppers soft and sweet in a warm skillet. This builds the flavor base.
- Next, cook the thinly sliced steak right alongside them until it's just browned.
- Stir everything together with a splash of Worcestershire sauce and let it cool down a bit.
- Unroll your pizza dough and cut it into neat little rectangles.
- Spoon a bit of the steak mixture onto each piece, followed by some torn provolone.
- Fold the dough over and pinch the edges tight. This is the most important part to keep the filling from escaping!
- Arrange the stuffed breadsticks on your prepared baking sheet.
- Brush them with a simple garlic butter mixture. It makes all the difference.
- Sprinkle with mozzarella and bake until they are golden, bubbly, and your kitchen smells incredible.
Your Questions, Answered
→Can I use ground beef instead of steak?
You definitely can. It will have a slightly different texture, more like a sloppy joe filling, but it will still be delicious. Just make sure to drain any excess grease before stuffing the breadsticks.
→What's the best way to slice the steak thinly?
The trick is to freeze the steak for about 20-30 minutes before slicing. This firms it up just enough to let you get those paper-thin slices with a sharp knife. It makes a huge difference.
→Can I make these ahead of time?
They are honestly best served warm and fresh from the oven. You can prepare the filling a day ahead and store it in the fridge, which saves a lot of time on the day you plan to bake them.
→What should I serve these with for dipping?
A simple marinara sauce is wonderful, but a creamy cheese sauce like a queso or even ranch dressing would be amazing too.
Philly Cheesesteak Breadsticks Recipe
Philly cheesesteak stuffed cheesy breadsticks are a fusion of comfort foods. Savory beef, peppers, onions, and cheese in soft breadsticks!
Timing
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Filling
- 011 tbsp olive oil
- 021 small yellow onion, thinly sliced
- 031/2 green bell pepper, thinly sliced
- 048 oz ribeye or sirloin steak, thinly sliced
- 051 tsp Worcestershire sauce
- 06Salt and black pepper to taste
- 074 slices provolone cheese, torn
For the Breadsticks
- 011 (13.8 oz) can refrigerated pizza dough
- 022 tbsp butter, melted
- 031/2 tsp garlic powder
- 041/4 tsp dried parsley
- 051/2 cup shredded mozzarella cheese
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will save you cleanup later, trust me.
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper. Cook, stirring occasionally, until they're soft and lightly caramelized, about 8-10 minutes. That smell is just the beginning.
Push the veggies to one side of the skillet and add the thinly sliced steak to the other side. Season with salt and pepper. Cook, breaking it up with a spoon, until it's just browned. It happens fast.
Stir the steak and veggies together. Add the Worcestershire sauce and cook for another minute. Remove from heat and let the filling cool for a few minutes. This is important so the dough doesn't get soggy.
Unroll the pizza dough onto a lightly floured surface. Gently press it into a rectangle, about 12x8 inches. Cut the dough into 8 equal rectangles.
Spoon the steak filling onto one half of each rectangle. Top with the torn provolone cheese. Don’t overstuff them, as tempting as it is.
Fold the other half of the dough over the filling and pinch the edges firmly to seal. You want all that goodness to stay inside.
In a small bowl, mix the melted butter, garlic powder, and dried parsley. Brush this lovely mixture over the top of each breadstick. Sprinkle with shredded mozzarella cheese.
Bake for 12-15 minutes, or until the breadsticks are golden brown and the cheese is bubbly and melted. Let them cool for just a moment before serving warm.
Notes & Tips
- 1Feel free to add sautéed mushrooms to the veggie mix for an even more classic cheesesteak flavor.
- 2A little sprinkle of red pepper flakes in the filling can add a nice, gentle heat.
- 3You can use other cheeses like American or Cheez Whiz for a more traditional Philly experience, but provolone and mozzarella give a great melt and pull.
Tools You'll Need
- •Don't overfill the breadsticks, or they'll be difficult to seal and might burst open while baking.
- •Pinch the seams of the dough together really well to keep all that cheesy goodness inside.
- •Let the steak filling cool slightly before stuffing the dough. If it's too hot, it can make the dough soggy.
- •Using parchment paper on your baking sheet is a non-negotiable for easy cleanup with melted cheese!