Philly Cheesesteak Stuffed Cheesy Breadsticks
Featured in Bread.
Tender beef, peppers, onions, and melted provolone cheese, all wrapped up in soft, golden breadsticks—a fun twist on a classic favorite.
I remember the first time I sank my teeth into a proper Philly cheesesteak. It was messy, it was glorious, and it left an imprint on my culinary soul, you know? The way the onions and peppers softened just so, the thinly sliced beef, that perfect melt of cheese… it was an experience. Fast forward a bit, and I found myself craving that exact feeling, but in a more 'shareable' way. Something for a casual get-together, a game night, or just when the kids are begging for a fun snack. That's when the idea for these breadsticks clicked. I wanted to capture all those beloved flavors – the tender, savory beef, the sweet sautéed veggies, and, of course, that irresistible gooey cheese – and wrap them in something warm and comforting. Using store-bought pizza dough felt like a little secret weapon, making it surprisingly simple without sacrificing any of that homemade goodness. Honestly, the first time I pulled these out of the oven, golden and bubbly, the smell alone was enough to make everyone gather around. And the taste? Pure joy, a little bit of Philly magic right in my own kitchen.
Why You'll Love It
- •**All the classic flavors** - Tender beef, sautéed veggies, and melted cheese, just like the real deal.
- •**Perfect for sharing** - These breadsticks are ideal for parties, game nights, or a fun family snack.
- •**Super customizable** - Easily swap cheeses or add a touch of spice to make them your own.
- •**Surprisingly easy** - Using store-bought dough makes this feel like a weekend project, but it's totally weeknight-friendly.
The first time I made these, my husband, who's a total cheesesteak purist, took a bite and his eyes just lit up. He said, 'Wait, is this… is this a cheesesteak? In a breadstick? You’re a genius!' Honestly, it made my day. My kids, who can be a bit picky, devoured them. One even declared, 'Mom, this is like pizza but way cooler!' Hearing that, I mean, that's why I love to cook, right? To see those happy faces and know I brought a little bit of delicious joy into our home.
Essential Ingredient Guide
- Shaved beef steak: Look for thinly sliced ribeye or sirloin. The thinner, the better for that authentic cheesesteak texture. If you can't find it pre-shaved, freeze a steak for 30 minutes, then slice it yourself super thin against the grain. Makes all the difference, hon.
- Green bell pepper & onion: These are non-negotiable! They add that essential sweetness and aroma. Dice them finely so they meld beautifully into the filling, you know? Nobody wants a huge chunk of onion in their breadstick.
- Provolone cheese: While some might argue for 'cheese whiz,' I'm a provolone gal. It melts so beautifully and gives that lovely, mild tang. Shred your own if you can; it melts much smoother than pre-shredded.
- Refrigerated pizza dough: This is our little shortcut to sanity! Saves so much time and effort. Just make sure it's at room temperature before you start, it makes it easier to work with. Trust me on this one.
Complete Cooking Process
- •**Don't overcook the beef** – thin cuts cook quickly and can get tough.
- •**Cool the filling** slightly before adding to dough to prevent tearing.
- •**Pinch seams tightly** on breadsticks to keep filling from oozing out.
- •**Don't overcrowd the baking sheet** for even cooking and browning.
- •**Room temperature dough** is much easier to work with, trust me.
First things first, let's get those veggies ready. Dice your green bell pepper and onion into small, uniform pieces. Heat a drizzle of olive oil in a large skillet over medium-high heat. Toss in the peppers and onions, and sauté them until they're beautifully softened and a little caramelized – about 5-7 minutes. You want them tender, not mushy. Remove them from the skillet and set aside for a moment.
Now for the star! Add a little more oil to the same skillet, still on medium-high heat. Toss in your shaved beef steak, breaking it up with a spoon as it cooks. Season generously with salt and pepper. Cook until the beef is no longer pink and is nicely browned, which usually takes only about 3-5 minutes because it’s so thin. Drain any excess grease – we want flavor, not oiliness! Return the sautéed peppers and onions to the skillet with the beef and mix everything together.
Reduce the heat to low. Sprinkle half of your shredded provolone cheese over the beef and veggie mixture. Stir gently until the cheese is wonderfully melted and gooey, coating all that savory goodness. This is where the magic happens, truly. Remove the skillet from the heat, and let the filling cool down a bit while you prepare the dough. You don't want to burn your fingers later, or have the hot filling melt through the dough too quickly.
Unroll your refrigerated pizza dough onto a lightly floured surface. Using a sharp knife or a pizza cutter, cut the dough lengthwise into 8 equal strips. Now, spoon a portion of your cooled cheesesteak filling down the center of each dough strip. Don’t overfill, but be generous! Leave a little space at the ends.
Carefully bring one long edge of the dough over the filling, then bring the other edge over, pinching them together tightly to seal. Make sure those seams are sealed well to keep all that deliciousness inside! Gently roll each dough strip to form a neat, plump breadstick. Transfer the sealed breadsticks to a baking sheet lined with parchment paper, placing them seam-side down.
Brush the tops of the breadsticks with a little melted butter or olive oil. Sprinkle the remaining shredded provolone cheese generously over the breadsticks. Pop them into a preheated oven at 375°F (190°C) and bake for 12-15 minutes, or until the breadsticks are golden brown and the cheese is bubbly and irresistible. The smell? Oh, wow. It's heavenly.
You Must Know
These Philly Cheesesteak Stuffed Cheesy Breadsticks are honestly a dream come true. They bring all the hearty, comforting flavors of a classic cheesesteak into a fun, dippable, and totally satisfying package. I love serving them as an appetizer, but let's be real, sometimes they *are* the main event. It’s all about embracing those delicious moments, right?
The Art of the Shave
When it comes to cheesesteaks, the beef is everything. You need that paper-thin, melt-in-your-mouth texture. If your butcher can't shave it for you, don't fret! A little trick I learned is to partially freeze a good quality sirloin or ribeye for about 30 minutes. This firms it up just enough so you can slice it super thin, against the grain, with a sharp knife. It makes a world of difference for that authentic bite.
Getting the Right Veggie Balance
Some like a lot of onion, some a lot of pepper. I find a good balance is key here. Dicing them small ensures they cook evenly and integrate seamlessly into the beef and cheese. You want that sweet-savory hint, not big, crunchy pieces. Sautéing them until they're soft and lightly browned brings out their natural sweetness, which really complements the richness of the beef and cheese. It's all about building those layers of flavor, you know?
Cheese Choices: Provolone vs. Whiz
Okay, so the cheesesteak debate often boils down to provolone or 'cheese whiz.' Personally, I lean towards provolone for these breadsticks. It melts into this beautiful, creamy, stretchy goodness that just feels more... elegant, I guess? It’s milder too, letting the beef and veggies shine. But hey, if you're a whiz fan, or prefer sharp cheddar, go for it! The kitchen is your canvas. Just make sure whatever you choose, it melts well. No crumbly cheeses here, please!
Dough Handling for Dummies (and Me!)
Working with store-bought pizza dough is such a blessing. But a little secret? Let it sit out on the counter for 30 minutes or so before you unroll it. Room temperature dough is so much more pliable and cooperative. It stretches without tearing, which is crucial when you're stuffing it. And a lightly floured surface is your best friend. No sticky situations, please! Because, honestly, who needs that extra stress?
Sealing the Deal
This might seem minor, but it's important: pinch those seams tight! You've got all this amazing filling, and you don't want it escaping during baking. I like to press firmly along the seam with my fingertips, almost giving it a little crimp. Then, when you place it on the baking sheet, make sure that seam is facing down. It acts like a little safety net, keeping everything tucked in nice and cozy. It’s a small detail, but it really makes a difference in presentation and, well, containment!
You Must Know
- •**Thinly sliced beef** is crucial for texture; partially freezing helps.
- •**Finely diced veggies** integrate better and cook evenly.
- •**Room temp dough** prevents tearing during assembly.
- •**Seal breadstick seams** tightly to keep filling from escaping.
- •**Don't overbake**—golden brown and bubbly is perfect, not crispy or dry.
These Philly Cheesesteak Stuffed Cheesy Breadsticks are truly a labor of love, but the kind of love that feels easy and rewarding. They've become a staple in my home, a comforting reminder that sometimes, the best flavors come from taking a classic and giving it a little playful twist. The smiles they bring to the table? That's the real magic.
Frequently Asked Questions
→Can I use different types of cheese?
Absolutely! While provolone is classic, sharp cheddar, mozzarella, or a Monterey Jack blend would also be delicious and melt beautifully. Experiment and find your favorite!
→What if I don't have shaved beef?
No problem! You can buy a sirloin or ribeye steak, partially freeze it for 30 minutes, then slice it as thinly as possible against the grain. Alternatively, thin-sliced deli roast beef could work in a pinch, though the texture will be different.
→Can I make these ahead of time?
Yes! You can assemble the breadsticks and store them covered in the refrigerator for up to 24 hours before baking. Just let them come to room temperature for about 15-20 minutes before baking for best results.
→How do I store and reheat leftovers?
Store any leftover breadsticks in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a preheated oven at 350°F (175°C) for 8-10 minutes, or until warmed through and crispy again. The microwave works, but they won't be as crispy.
Philly Cheesesteak Stuffed Cheesy Breadsticks
Philly Cheesesteak Stuffed Cheesy Breadsticks. Tender beef, peppers, onions, and cheese in soft breadsticks. The perfect appetizer or snack!
Timing
Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
Recipe Details
Ingredients
For the Filling
- 011 tbsp olive oil
- 021 medium green bell pepper, finely diced
- 031 medium yellow onion, finely diced
- 041 lb shaved beef steak (ribeye or sirloin)
- 051/2 tsp salt, plus more to taste
- 061/4 tsp black pepper, plus more to taste
- 071 1/2 cups shredded provolone cheese, divided
For the Breadsticks
- 011 (13.8 oz) can refrigerated pizza dough
- 021 tbsp melted butter or olive oil (for brushing)
Instructions
First things first, let's get those veggies ready. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the finely diced green bell pepper and yellow onion. Sauté, stirring occasionally, until they’re softened and lightly caramelized, about 5-7 minutes. Once they’re looking good, remove them from the skillet and set aside in a bowl.
Add a tiny bit more olive oil to the same skillet if needed, then add the shaved beef steak. Break it up with a spoon as it cooks. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook until the beef is no longer pink and is nicely browned, which should only take about 3-5 minutes. Drain any excess grease, then return the sautéed peppers and onions to the skillet with the beef. Give it all a good stir to combine.
Reduce the heat to low. Sprinkle about 1 cup of the shredded provolone cheese over the beef and veggie mixture. Stir gently until the cheese is beautifully melted and gooey, coating all that savory goodness. Remove the skillet from the heat and let the filling cool down for a few minutes while you get the dough ready. This prevents the hot filling from tearing your dough, you know?
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Unroll the refrigerated pizza dough onto a lightly floured surface. Using a sharp knife or a pizza cutter, cut the dough lengthwise into 8 equal strips. Now, spoon a portion of your cooled cheesesteak filling down the center of each dough strip. Don’t overfill, but be generous! Leave a little space at the ends.
Carefully bring one long edge of the dough over the filling, then bring the other edge over, pinching them together tightly to seal. Make sure those seams are sealed *really* well to keep all that deliciousness inside! Gently roll each dough strip to form a neat, plump breadstick. Transfer the sealed breadsticks to your prepared baking sheet, placing them seam-side down.
Brush the tops of the breadsticks with the melted butter or olive oil. Sprinkle the remaining 1/2 cup of shredded provolone cheese generously over the breadsticks. Pop them into your preheated oven and bake for 12-15 minutes, or until they’re gorgeously golden brown and the cheese is bubbly and irresistible. Let them cool for a couple of minutes before serving. They're best enjoyed warm, honestly!
Notes & Tips
- 1Don't overcrowd the baking sheet; leave space between breadsticks for even baking and browning.
- 2If your dough seems sticky, dust your work surface and hands lightly with flour.
- 3For an extra kick, a pinch of red pepper flakes can be added to the filling mixture.
- 4Serve immediately for the best cheesy pull and crispy dough texture.
Tools You'll Need
- •**Dough at room temp** - Let your pizza dough sit out for 15-30 minutes before using; it’ll be much easier to unroll and shape without tearing.
- •**Fine dice those veggies** - Small, uniform pieces cook faster and blend better into the filling for a smoother texture.
- •**Seal those seams!** - Seriously, pinch the dough edges together really well to ensure your delicious filling stays put during baking. No leaky breadsticks!
- •**Don't overcook the beef** - Shaved steak cooks super fast, so keep an eye on it to prevent it from becoming tough.