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Philly cheesesteak stuffed cheesy breadsticks are my favorite hack for turning steakhouse flavors into an easy-to-eat snack. Each one is packed with steak, gooey cheese, onions, and peppers all cozied up inside soft, buttery dough. They’re a total hit for movie marathons, sports nights, or whenever you just want something warm and fun like what you’d grab from your go-to sandwich place.
The first time I made these for Friday night football they were gone before I could even put out the dips. Honestly, they’re just as tasty as the real thing but so much more portable.
Irresistible Ingredients
- Salt and black pepper: These make sure the filling tastes just right
- Dried parsley: Toss some on for color, and if you’ve got fresh, it adds a little zip
- Melted butter: Swiped on top to give a gorgeous color and soft bite
- Pizza dough: Use fresh store-bought or homemade—go for dough that bounces back for the tastiest result
- Sliced green bell peppers: Pick crunchy, colorful peppers for the best bite
- Sliced onions: These boost the flavor with a pretty awesome sweetness
- Olive oil: Extra virgin brings just a little more flavor to everything
- Mozzarella cheese: Grab a block and shred—melts better and tastes way cheesier
- Thinly sliced steak: Ribeye or sirloin both cook up tender and full of flavor
- Garlic powder: Cranks up the kick in the meat and veggies, but doesn’t take over
- Marinara or cheese sauce: Dip away for a really rich finish
Simple Step-by-Step
- Cool and Serve:
- Let them hang out for about five minutes before you pick them up. Dig in with your favorite sauce while they're still warm.
- Ready to Bake:
- Set breadsticks seam side down on your lined baking tray. Brush tops with melted butter, sprinkle parsley if you want, and pop in the oven for fifteen to eighteen minutes. You want them golden and melting at the edges.
- Stuff and Shape:
- Spoon steak mix along the strip's center, top with mozzarella, fold dough over, and pinch edges closed. Press so nothing oozes out while baking.
- Prepare the Dough:
- Flour up your counter, then roll your pizza dough into a big rectangle—aim for about a quarter inch thick. Cut into strips—make them as wide or thin as you want them to be.
- Sear the Steak and Veggies:
- Warm olive oil in your pan on medium. Toss in steak slices, sear for three minutes till just browned. Stir in onions and peppers and let them soften for about four minutes, but don’t let them get mushy. Sprinkle with garlic powder, salt, and pepper, then set aside to cool a bit.
- Preheat the Oven:
- Crank the oven up to four hundred degrees Fahrenheit. Line a baking sheet with parchment or wipe on some oil so nothing sticks.
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I always stock extra mozzarella because I can’t help but throw more on every batch. My nephew once asked for these at his birthday, and now it’s a must every time he comes over—we always double the dough just for him.
Easy Storage
Pop leftover breadsticks in a sealed container in the fridge—good for up to three days. Toss them into a hot oven or toaster oven for five minutes and they’ll crisp up again real nice.
Swap It Up
Use roast beef or rotisserie chicken if that’s what you like. If you want to skip the meat, go heavy on sautéed mushrooms and extra peppers. You can use provolone or cheddar in place of mozzarella if you want something bolder.
Fun Ways to Share
Serve the breadsticks piled high so everyone can grab one. Put bowls of cheese sauce and marinara alongside. For a full meal, add a crisp salad and a handful of chips—couldn’t get easier.
Quick Philly Cheesesteak Background
Philly cheesesteaks kicked off in Philadelphia back in the 1930s, featuring thin beef and melted cheese inside a big sandwich roll. My version puts all those classic flavors inside are easy-to-hold breadsticks—perfect for sharing or snacking.
Common Recipe Questions
- → Can I use a different cut of steak?
Totally! Try ribeye or sirloin if you want super tender bites, but you can always use any thin steak or even leftover beef slices.
- → Is there a vegetarian version?
You bet! Swap in sautéed mushrooms or a veggie meat product instead of steak. Tastes great either way.
- → Which cheese melts best inside the breadsticks?
Mozzarella gets nice and gooey, but a little provolone or a cheese blend gives more flavor and still gets melty.
- → Can these be made ahead of time?
Yep, just put them together the day before and bake when you’re ready. That way, they’ll be fresh and tasty.
- → What's the best dipping sauce?
Marinara and cheese dips are always hits. If you like, ranch or garlicky butter work well too with the savory flavors.
- → How do I store leftovers?
Let them cool, then stash in an airtight box in the fridge for a couple days. The oven crisps them up again when you want to reheat.