Looking for the ultimate game day snack or a fun dinner twist? These Philly Cheesesteak Stuffed Cheesy Breadsticks are a delicious mash-up of two favorites: the savory, juicy goodness of a cheesesteak wrapped up in warm, golden pizza dough. Each bite is packed with thinly sliced steak, melty cheese, and sautéed veggies, making this one dish I can never make just once.
Why You’ll Love This Recipe
I love how this recipe brings together the bold flavors of a classic Philly cheesesteak with the comforting pull of cheesy breadsticks. It’s simple, satisfying, and makes a perfect party food or quick dinner. Plus, I can customize it with different cheeses or peppers depending on what I have on hand. Whether I’m feeding a crowd or just indulging myself, these stuffed breadsticks always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb pizza dough
1 lb thinly sliced ribeye or sirloin steak
1 onion, sliced
1 green bell pepper, sliced
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
2 tbsp melted butter
Directions
I start by preheating my oven to 400°F (200°C).
In a skillet over medium-high heat, I cook the sliced steak until it’s browned and cooked through. I remove it from the pan and set it aside.
In the same pan, I sauté the onions and bell peppers until they’re soft and lightly caramelized.
I roll out the pizza dough on a floured surface into a large rectangle.
I layer the cooked steak, peppers, onions, mozzarella, and provolone on one half of the dough.
Then I fold the other half over the filling and press the edges to seal.
I brush the top with melted butter and use a sharp knife to score the top into breadstick-sized sections.
I bake it for about 18–22 minutes, or until the dough is golden brown and the cheese is bubbling.
Once slightly cooled, I slice it into breadsticks and serve warm.
Servings and timing
This recipe makes about 6–8 breadsticks and serves 4–6 people, depending on appetites. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
I sometimes swap the ribeye for shaved chicken breast for a lighter version.
Adding jalapeños or red pepper flakes gives it a spicy kick.
For a creamier texture, I spread a thin layer of cheese sauce or garlic aioli inside before folding the dough.
If I want it extra cheesy, I add a bit more mozzarella right on top during the last 5 minutes of baking.
Storage/Reheating
To store leftovers, I wrap them tightly in foil or place them in an airtight container and keep them in the fridge for up to 3 days. To reheat, I like to use the oven at 350°F for about 8–10 minutes to keep the breadsticks crisp. The microwave works too, but the crust can get a little soft.
FAQs
What kind of steak works best for these breadsticks?
I usually go with ribeye or sirloin because they cook quickly and stay tender, but any thinly sliced steak will work.
Can I use store-bought pizza dough?
Yes, I often use store-bought dough to save time, and it turns out great every time.
Do I need to cook the veggies before stuffing the breadsticks?
Absolutely. Cooking the onions and peppers ahead of time ensures they’re soft and flavorful, and it prevents the dough from getting soggy.
Can I freeze these stuffed
breadsticks?
Yes, I wrap them individually in foil and freeze them. When ready to eat, I bake them straight from frozen at 375°F for about 20–25 minutes.
What dipping sauces go well with this?
I like to serve them with warm marinara, ranch dressing, or even a simple cheese sauce for extra indulgence.
Conclusion
These Philly Cheesesteak Stuffed Cheesy Breadsticks are everything I want in a comfort food—gooey cheese, juicy steak, and buttery, crisp dough. Whether I’m making them for game night, a casual dinner, or just because I’m craving something hearty and satisfying, they never disappoint. Give them a try and watch them disappear fast.
These Philly Cheesesteak Stuffed Cheesy Breadsticks combine tender steak, sautéed onions & peppers, and hot melted cheese all wrapped up in golden, garlicky pizza dough. They’re perfect for game day, parties, or a fun dinner twist.
Ingredients
1 lb pizza dough (store-bought or homemade)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
½ tsp garlic powder
Optional: ¼ tsp chili powder for a kick
Salt, to taste
½ – 1 cup thinly sliced cooked beef (ribeye, sirloin, or steak tips) — cooked and seasoned
1 cup shredded provolone or mozzarella (or blend)
¼ cup grated Parmesan cheese (for topping)
Optional: sliced green bell pepper and onion, sautéed
Dipping sauce: marinara, queso, or cheesy dip (optional)
Instructions
Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper or lightly grease it.
On a floured surface, roll out the pizza dough into a rectangle (roughly 12×16‑inch or as fits your sheet).
In a small bowl, mix olive oil and minced garlic. Brush this garlic oil evenly over the dough.
Sprinkle oregano, garlic powder, and salt over the dough. If using chili powder, sprinkle lightly as well.
Spread half of the shredded cheese over the dough surface.
Evenly distribute the cooked steak (and sautéed peppers/onions, if using) on top of the cheese.
Sprinkle the remaining shredded cheese over the filling.
Fold the dough over lengthwise (or fold edges in) so the filling is enclosed. Press down gently to seal.
Using a pizza cutter or sharp knife, cut into strips (breadstick width, e.g. 1 to 1½ inches wide) or twist the dough slightly for a spiral effect. Place each breadstick onto the prepared baking sheet.
Brush the tops with a bit more olive oil or melted butter. Sprinkle with Parmesan cheese.
Bake for 12–15 minutes or until the breadsticks are golden brown and the cheese is melted and bubbly. (Watch the bottoms to avoid burning.)
Remove from oven and let cool slightly. Serve warm with dipping sauce, if desired.
Notes
You can precook and season the steak in advance to reduce prep. Use seasonings like salt, pepper, Worcestershire sauce.
If your steak slices are thick, slice them thinner or briefly sear so they heat through inside the breadsticks.
Be careful not to overfill — too much filling can cause leaks. Seal edges well.
Switch up cheese: use sharp cheddar, smoked gouda, or a blend if you prefer more flavor or stretchiness.
These can be prepared ahead and baked right before serving to maintain best texture.
Prep Time:15 minutes
Cook Time:12–15 minutes
Category:Main / Appetizer
Method:Baking / Stuffed dough
Cuisine:American / Fusion
Nutrition
Serving Size:1 breadstick
Calories:≈ 320 (varies widely depending on meat & cheese)
