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Philly cheesesteak stuffed cheesy breadsticks have become my shortcut for bringing the sizzle of a steakhouse into a crave-worthy finger food. Each breadstick delivers steak, peppers, onions, and gooey cheese tucked inside golden, buttery dough. Perfect for watch parties, family movie nights, or just spoiling yourself with a warm snack that tastes like a treat from your favorite sandwich shop.
I first made these for a Friday night game and they disappeared faster than I could set out the sauces. They are just as satisfying as the original and so much easier to hold.
Ingredients
- Pizza dough: Think fresh store-bought or homemade dough with a good spring for the best texture
- Thinly sliced steak: Choose ribeye or sirloin for tenderness and rich flavor
- Sliced onions: Brings sweetness and savory balance to the filling
- Sliced green bell peppers: Look for firm peppers with deep color for the best crunch and taste
- Mozzarella cheese: Buy a block and shred it yourself for superior melt and flavor
- Olive oil: Use extra virgin for a subtle depth in the filling
- Garlic powder: Gives the meat and veggies a punch of flavor without overpowering
- Salt and black pepper: To season the filling just right
- Melted butter: Brushed on top for irresistible color and softness
- Dried parsley: Optional sprinkle for color but fresh adds extra brightness
- Marinara or cheese sauce: For dipping and extra decadence
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit and prepare a baking sheet by lining it with parchment or lightly greasing it
- Sear the Steak and Veggies:
- Heat olive oil in a skillet over medium and add the sliced steak Cook for about three minutes until just browned then add onions and peppers Cook gently for about four more minutes The veggies should be softened but still a little toothsome Sprinkle in garlic powder salt and pepper and let everything cool for a few minutes
- Prepare the Dough:
- Lightly flour your work surface Roll your pizza dough into a large rectangle about one quarter inch thick Slice it evenly into strips Adjust the number of pieces depending on how big and thick you want your breadsticks
- Stuff and Shape:
- Lay steak and veggie filling along the center of each dough strip Sprinkle with mozzarella Fold the dough over and press the edges together carefully Use your fingers to really pinch so the filling will not escape
- Ready to Bake:
- Arrange breadsticks on the prepared baking sheet seam side down Brush with melted butter and a little dried parsley if you like Bake for fifteen to eighteen minutes or until the breadsticks are golden and the cheese is bubbling at the edges
- Cool and Serve:
- Let the breadsticks rest for five minutes before handling Serve warm with your favorite dipping sauce
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I always keep an extra block of mozzarella on hand because I am notorious for adding just a bit more cheese every time. My nephew once begged me for these at his birthday party and now it is our tradition to bake a double batch every time he visits.
Storage Tips
Store any leftover breadsticks in an airtight container in the refrigerator They will keep their texture for up to three days To reheat pop them in a hot oven or toaster oven for five minutes to crisp the outside again
Ingredient Substitutions
Feel free to use shredded rotisserie chicken or roast beef if you prefer For a vegetarian version load up on sautéed mushrooms and extra peppers Instead of mozzarella try provolone or cheddar for a sharper taste
Serving Suggestions
Pile these warm breadsticks on a big platter for parties Offer both marinara and cheese sauce on the side If you want to make a meal out of them serve with a crunchy salad and a handful of kettle chips
Brief Philly Cheesesteak History
The Philly cheesesteak originated in Philadelphia in the nineteen thirties featuring thinly sliced beef and cheese stuffed into a hoagie roll My stuffed breadsticks put a playful spin on the classic bringing all those beloved flavors into a snackable form
Recipe FAQs
- → Can I use a different cut of steak?
Yes, ribeye or sirloin work best for tenderness, but you can use any thinly sliced steak or even leftover roast beef.
- → Is there a vegetarian version?
Absolutely! Substitute steak with sautéed mushrooms or plant-based meat alternatives for a tasty meat-free option.
- → Which cheese melts best inside the breadsticks?
Mozzarella provides a gooey melt, but provolone or a blend can add deeper flavor and still melt beautifully.
- → Can these be made ahead of time?
You can assemble the breadsticks a day in advance and bake them just before serving for best freshness.
- → What's the best dipping sauce?
Marinara and cheese sauce are classic choices, but ranch or garlic butter also pair well with the savory filling.
- → How do I store leftovers?
Store cooled breadsticks in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.