Philly Cheesesteak Stuffed Cheesy Breadsticks Recipe

 Get ready for a flavor explosion that combines two beloved comfort foods into one incredible creation with these Philly Cheesesteak Stuffed Cheesy Breadsticks that will absolutely blow your mind. These golden, crispy breadsticks are loaded with tender ribeye steak, sautéed peppers and onions, and gooey melted provolone cheese, all wrapped in soft, buttery bread dough that gets brushed with garlic butter and sprinkled with herbs. Each bite delivers the authentic flavors of a classic Philadelphia cheesesteak sandwich in an easy-to-eat breadstick form that's perfect for sharing, game day snacking, or whenever you want to take your appetizer game to the next level. The combination of savory meat, sweet caramelized vegetables, and multiple cheeses creates an irresistible treat that disappears as fast as you can make them.

Makes: 12 stuffed breadsticks

What You'll Need for the Filling

• 1 lb thinly sliced ribeye steak (or deli roast beef, chopped)
• 1 large yellow onion, thinly sliced
• 1 large green bell pepper, sliced into strips
• 1 large red bell pepper, sliced into strips
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 8 oz provolone cheese, diced
• 4 oz cream cheese, softened

What You'll Need for the Dough

• 1 lb pizza dough (store-bought or homemade)
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

What You'll Need for the Topping

• 4 tablespoons butter, melted
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 cup fresh parsley, chopped
• Extra Parmesan for sprinkling

Creating the Perfect Philly Filling

Heat the vegetable oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak and cook for 2-3 minutes until just browned but still slightly pink – it will finish cooking later. Remove the steak to a plate and set aside. In the same skillet, add the butter and sliced onions, cooking for 5-6 minutes until they start to caramelize and become golden.

Building the Vegetable Base

Add the sliced bell peppers to the caramelized onions and cook for another 4-5 minutes until the peppers are tender but still have a slight crunch. Add the minced garlic, salt, pepper, and paprika, cooking for another minute until fragrant. Return the cooked steak to the pan and toss everything together, then remove from heat and let cool slightly.

Preparing the Cheese Mixture

In a medium bowl, combine the diced provolone cheese with the softened cream cheese, mixing until well combined. The cream cheese acts as a binder and helps create that signature gooey cheese pull when the breadsticks are bitten into. Fold this cheese mixture into the cooled steak and vegetable filling until everything is evenly distributed.

Preparing Your Workspace

Preheat your oven to 425°F and line a large baking sheet with parchment paper. Lightly flour your work surface and rolling pin. If using store-bought pizza dough, let it come to room temperature for about 30 minutes before working with it – this makes it much easier to roll and shape without tearing.

Rolling and Shaping the Dough

Roll the pizza dough into a large rectangle, approximately 12x16 inches and about 1/4 inch thick. Using a pizza cutter or sharp knife, cut the dough into 12 equal strips, each about 4 inches wide and 4 inches long. The strips should be wide enough to hold a generous amount of filling while still being able to seal properly.

Stuffing the Breadsticks

Place about 2-3 tablespoons of the cheesesteak filling along one long edge of each dough strip, leaving about 1/2 inch border on the sides. Sprinkle a small amount of mozzarella cheese over the filling for extra cheesiness. Carefully roll each strip up, starting from the filled edge, and pinch the seams closed firmly to prevent the filling from leaking out during baking.

Final Assembly and Preparation

Place the sealed breadsticks seam-side down on the prepared baking sheet, spacing them about 2 inches apart. Brush each breadstick lightly with olive oil and sprinkle with the remaining mozzarella and Parmesan cheeses. This creates a golden, cheesy crust that adds both flavor and visual appeal.

Creating the Garlic Butter Finish

While the breadsticks bake, prepare the garlic butter topping by melting the butter and mixing it with minced garlic, Italian seasoning, and garlic powder. This mixture will be brushed on the hot breadsticks as soon as they come out of the oven, adding an extra layer of flavor and that signature garlic bread taste.

Baking to Golden Perfection

Bake the stuffed breadsticks for 15-18 minutes, or until they're golden brown on top and the cheese is melted and bubbly. The dough should be cooked through and sound hollow when tapped lightly. If the tops are browning too quickly, tent them with foil for the last few minutes of baking.

The Finishing Touch

As soon as the breadsticks come out of the oven, immediately brush them with the prepared garlic butter mixture while they're still hot. The heat will help the butter soak into the bread and the garlic will become aromatic. Sprinkle with fresh chopped parsley and additional Parmesan cheese for the ultimate finishing touch.

Serving for Maximum Impact

Let the breadsticks cool for just 3-5 minutes before serving – they'll be extremely hot inside but will hold together better after a brief cooling period. Serve with small bowls of marinara sauce or cheese sauce for dipping, though they're absolutely delicious on their own. Provide plenty of napkins as these are wonderfully messy to eat.

Make-Ahead Strategy

These breadsticks can be assembled up to 4 hours ahead and refrigerated before baking. Just brush with oil and add the cheese topping right before baking. You can also freeze the assembled, unbaked breadsticks for up to 1 month – bake directly from frozen, adding 5-8 minutes to the cooking time.

Customization Options

Feel free to customize the filling based on your preferences. Add sliced mushrooms to the pepper and onion mixture, use different cheese combinations like white American instead of provolone, or add a sprinkle of hot sauce to the filling for extra kick. Some people love adding thin slices of pickled jalapeños for a spicy twist.

Storage and Reheating

Store leftover breadsticks in the refrigerator for up to 3 days. Reheat them in a 350°F oven for 8-10 minutes until heated through and the exterior becomes crispy again. Avoid microwaving as this will make the bread soggy and won't restore the crispy texture that makes these breadsticks so appealing.

Perfect Party Food

These stuffed breadsticks are ideal for parties, game day gatherings, or casual dinners. They're substantial enough to serve as a main course with a side salad, or perfect as an appetizer that will have everyone talking. The combination of familiar Philly cheesesteak flavors in an unexpected breadstick format makes them a guaranteed crowd-pleaser that disappears fast.