Philly Cheesesteak Cheesy Breadsticks

Few things disappear faster at game night than these Philly cheesesteak stuffed cheesy breadsticks They are everything you crave in one hand held bite packed with tender steak sweet peppers and gooey cheese all tucked inside warm pizza dough You get the spirit of a cheesesteak without ever needing a napkin for drips

I started making these on Sunday afternoons for my family when we wanted a fun shareable meal but did not want to settle for delivery The first batch vanished before I could even set out the dipping sauce and they have been a top request ever since

Ingredients

• Pizza dough: brings a soft chewy bite Buy from a local bakery for the best rise and flavor or use your favorite store brand
• Thinly sliced ribeye or sirloin steak: classic cheesesteak flavor Ask your butcher to slice it for you so it cooks fast and stays tender
• Onion: sweet and savory backbone of the filling Go for a yellow onion for a mild punch
• Green bell pepper: brightens every bite Look for one with glossy skin and no soft spots
• Shredded mozzarella cheese: brings stretch and creaminess Always grate it fresh for the best melt
• Shredded provolone cheese: gives authentic Philly flavor Sliced deli provolone works in a pinch just tear it up
• Melted butter: makes the breadsticks glossy and rich Choose real butter over margarine for golden results
• Garlic powder: adds extra savoriness Pick a fresh jar for the best aroma
• Salt and black pepper: controls seasoning Always taste the steak before stuffing
• Optional: grated Parmesan for a nutty finish or red chili flakes for heat Dipping sauces add even more fun so use what you love

Instructions

Prepare the Filling:

Start by heating a skillet over medium heat with a drizzle of olive oil Add thinly sliced onions and bell peppers Sauté them gently for about five minutes stirring every minute or so until they become soft fragrant and shiny This slow cook draws out their natural sweetness

Brown the Steak:

Add the thinly sliced ribeye or sirloin to the same pan Spread it out in an even layer Let it cook undisturbed for about two minutes to brown Then stir and cook two minutes more until everything is just cooked through Taste and adjust salt and pepper Remove the pan from the heat and let the mixture cool slightly so it doesn’t melt the dough layers

Shape the Dough:

Lightly flour a clean surface Roll your pizza dough into a large rectangle about one quarter inch thick If the dough snaps back let it rest for ten minutes so the gluten relaxes

Fill and Fold:

Spoon the cooled steak mixture evenly down the center of the dough Sprinkle generously with shredded mozzarella and provolone cheeses Fold the long sides of the dough over the filling overlapping slightly Pinch the seams and ends together to seal Place seam side down on a parchment lined baking sheet

Brush and Top:

Mix melted butter and garlic powder with a fork Brush the entire top of the stuffed dough generously so it will bake up shiny and flavorful If you want extra flavor sprinkle with Parmesan or chili flakes at this stage

Bake to Perfection:

Slide the breadstick log into a preheated oven at four hundred twenty five degrees Fahrenheit Let it bake for fifteen to eighteen minutes Watch for a deep golden color on top and melty cheese bubbling out the sides

Cool and Serve:

Remove from the oven and let it rest for five minutes before slicing This helps the cheese set Serve warm sliced into sticks with your favorite dipping sauces on the side

My absolute favorite part is the cheesy edge where the fillings ooze just a little and form a golden crunchy pocket You always see someone fishing for those pieces first Last year my nephews started a tradition of calling dibs on the bubbliest slice as soon as the pan hits the table

Storage Tips

Store leftovers in an airtight container in the fridge They will keep well for up to three days Reheat slices in a toaster oven for best texture Microwaving softens the crust but still works for a quick snack If you plan ahead assemble the breadsticks up to the baking step and keep wrapped in the fridge overnight

Ingredient Substitutions

Swap ribeye for deli roast beef in a pinch or cooked chicken for a lighter twist Try red or yellow bell peppers instead of green for a sweeter profile Use all mozzarella or all provolone if that is what you have Do not be afraid to mix in cheddar or Monterey Jack for fun

Serving Suggestions

These are perfect with little cups of ranch marinara or a punchy spicy mayo for dipping Pair with a crisp salad or roasted veggies for balance For game day cut them into small appetizers and add toothpicks for easy grabbing

Philly Roots and Inspiration

The original Philly cheesesteak goes back to early twentieth century sandwich carts in Philadelphia The real deal uses provolone or Cheez Whiz with griddled steak onions and sometimes peppers These breadsticks are my riff honoring that classic combo with a pocket friendly twist

Seasonal Adaptations

Use roasted red peppers or sautéed mushrooms in place of the green bell pepper for fall and winter In summer add thin slices of fresh tomato or sweet corn to lighten things up When tailgate season hits try using smoked gouda or pepper jack for a punchy new spin

Freezer Meal Conversion

After assembling but before baking freeze the stuffed breadstick log on a parchment sheet Transfer to a freezer bag and bake straight from frozen adding about five minutes to the bake time

Success Stories

Kids love getting hands on with this one My friend’s picky eater ate three pieces after refusing the original sandwich Great for make ahead parties since the dough stays moist even after reheating These always make the best use of fridge odds and ends like extra cheese or leftover veggies

These breadsticks are sure to become a new favorite for game nights or casual gatherings The combination of gooey cheese and savory steak is always a winner

Recipe FAQs

→ What kind of steak is best to use?

Thinly sliced ribeye or sirloin works well for tender and flavorful results; you can also substitute with another lean cut if preferred.

→ Can I prepare the filling in advance?

Yes, sauté the steak, onions, and peppers ahead of time, let cool, and refrigerate until ready to assemble your breadsticks.

→ What cheese melts best inside the dough?

Mozzarella and provolone both melt beautifully, adding stretch and creaminess to each breadstick—try combining both for rich flavor.

→ How do you keep the breadsticks from getting soggy?

Let the steak and pepper filling cool before adding to the dough to avoid excess moisture, and bake on parchment for best texture.

→ Which dipping sauces go well with these breadsticks?

Options like ranch, marinara, or spicy mayo pair deliciously with the cheesy, savory flavors of the breadsticks.