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Philly cheesesteak stuffed cheesy breadsticks bring together the best comfort food elements for game day or an easy weeknight dinner. This recipe blends tender beef, caramelized veggies, and gooey cheese tucked inside pillowy breadsticks for a crowd-pleasing twist you will want to make again and again.
This is the sort of snack that disappears in minutes at gatherings. I remember serving these during a movie night and nobody could stop raving about the cheesy pull and savory steak filling.
Ingredients
- Thinly sliced beef such as sirloin or pre-shaved steak: Look for marbled pieces for maximum juiciness
- Olive oil or butter: Either fat will create a rich flavor base and keep the filling moist
- Small onion: Sweet and tender slices add subtle bite. Choose firm onions without soft spots
- Green bell pepper: Adds crunch and a fresh pop of color. Pick peppers with smooth shiny skins
- Garlic powder and onion powder: Boosts savoriness in the filling. Go for fresh and aromatic powders
- Salt and black pepper to taste: Balances and enhances flavors. Use freshly cracked pepper if you can
- Pizza dough: Either store-bought or homemade works. Pick dough that springs back when pressed
- Shredded mozzarella or provolone-style cheese: These melt beautifully and give that signature cheese pull. Buy block cheese and shred for best texture
- Butter, melted: Adds flavor and helps create the golden crunchy crust. Use real butter for richness
- Garlic powder for brushing: Infuses extra aroma on top of the breadsticks
- Dried parsley, optional: Finishes with a touch of color and freshness
Instructions
- Cook the Filling:
- Heat oil or butter in a large skillet on medium heat until shimmering. Add the thinly sliced beef along with onion and green bell pepper. Sprinkle in garlic powder, onion powder, salt, and black pepper. Stir gently and cook for about six to eight minutes until the beef is just cooked through and vegetables are softened. Make sure not to overcook the beef—it should remain juicy. Remove from the pan and allow the mixture to cool slightly. Cooling makes them easier to handle when assembling the breadsticks
- Prepare the Dough:
- Roll your pizza dough on a lightly floured surface into a rectangle about quarter inch thick. Use a sharp knife or pizza cutter to divide the dough into long strips. Aim for eight to ten even pieces for best consistency. If your dough feels sticky sprinkle just a hint more flour to avoid sticking
- Assemble the Breadsticks:
- Spoon a small amount of the beef mixture down the center of each dough strip. Avoid overfilling for easier sealing. Top the filling with plenty of shredded cheese. Be generous but keep the edges clear. Fold each strip over the filling and pinch the dough tightly along the edge then at the ends to seal completely. Proper sealing ensures the cheese stays inside while baking
- Bake:
- Arrange the filled breadsticks seam side down on a parchment lined baking sheet with a bit of space between each so edges crisp. Mix melted butter with garlic powder and brush generously over each breadstick. Bake in a preheated oven at three hundred seventy five degrees Fahrenheit one hundred ninety degrees Celsius for fifteen to eighteen minutes or until the tops are golden brown and you can see some cheese bubbling out
- Finish and Serve:
- Sprinkle finished breadsticks with dried parsley if you want a burst of color. Let them cool enough to handle because the filling will be hot. Serve warm with a favorite dipping sauce like marinara ranch or enjoy plain straight from the tray
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Cheese is my highlight for this recipe—when I made these for my nephew’s birthday he watched the cheese stretch with every bite and said it was better than pizza. That memory still makes me smile every time I bake a batch.
Storage Tips
Store leftover breadsticks in a tightly sealed container in the refrigerator for up to three days. To reheat bake for a few minutes in the oven or toaster oven so they crisp up again and the cheese remelts smoothly. These also freeze well wrap cooled breadsticks individually in plastic then in foil and thaw before reheating.
Ingredient Substitutions
Try using thin-sliced cooked chicken or mushrooms instead of beef for a fun twist. You can swap in smoked gouda or cheddar for a sharper cheesy flavor. If you are out of green peppers substitute with red or yellow for a touch of sweetness.
Serving Suggestions
These breadsticks make a satisfying snack on their own but they are even better dipped in warm marinara or creamy ranch. You can also slice them smaller for a shareable party appetizer. I enjoy pairing them with a crisp salad or a bowl of tomato soup for an easy meal.
Philly Cheesesteak Origins
The classic Philly cheesesteak dates back to early twentieth-century Philadelphia where it quickly became a local staple. This breadstick version plays on those original bold flavors but bakes them into a portable golden treat that everyone loves. It is the perfect combination of Philly tradition and family-friendly comfort food.
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No matter the occasion, these Philly cheesesteak breadsticks will win over your crowd. Try them soon — your family will ask for them again and again.
Frequently Asked Questions
- → What type of beef is best for these breadsticks?
Thinly sliced sirloin or shaved steak works best for tenderness and flavor in the filling.
- → Can I use a different cheese than mozzarella or provolone?
Yes, cheddar or a blend of Italian cheeses also melts well and can add a unique flavor twist.
- → How do I avoid soggy breadsticks?
Let the cooked filling cool before adding it to the dough to prevent excess moisture inside.
- → Is it possible to prepare these ahead of time?
Yes, you can assemble the breadsticks and keep them covered in the fridge until ready to bake.
- → What sauces pair well with these breadsticks?
Marinara, ranch, or a creamy cheese sauce are all delicious dipping options for serving.
- → Can I freeze leftovers?
Absolutely—cool completely, wrap well, and freeze for up to two months. Reheat before serving.