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This Philly Cheesesteak Stuffed Cheesy Breadsticks recipe transforms a classic sandwich into a homey, pull apart appetizer everyone fights over. Melty mozzarella cheese, tender steak, and blistered peppers get tucked into golden baked pizza dough—each bite is the perfect union of gooey, meaty, and crunchy. These always vanish at my game day gatherings and make weeknight dinners way more exciting.
This was my go to idea during football season when friends would show up hungry and I needed something impressive but easy. The reward of warm cheesy bread that pulls apart in perfect portions got everyone circling the kitchen.
Ingredients
- Pizza dough: Gives the perfect base for stuffing and holds everything together. Look for fresh or well proofed dough at the store or use homemade for best flavor
- Thinly sliced steak: Such as ribeye or sirloin offers maximum tenderness and classic cheesesteak flavor. Choose well marbled meat for juiciness
- Sliced onions: Add sweetness and balance the richness of the meat. Softer yellow or sweet onions are best
- Green bell peppers: Bring freshness and a signature cheesesteak taste
- Shredded mozzarella cheese: Melts easily and gives that gooey pull. Use low moisture mozzarella for a better melt and less sogginess
- Olive oil: For sautéing. Quality extra virgin adds better aroma
- Garlic powder: Pumps up the savoriness without overpowering
- Salt and black pepper: For seasoning
- Melted butter: Creates a golden crispy crust when brushed on top
- Dried parsley: A pop of color for garnish. Use fresh if you have it
- Marinara or cheese sauce: Optional but makes for irresistible dipping. Warm it up for the best flavor
Step-by-Step Instructions
- Preparing the Oven and Pan:
- Preheat your oven to four hundred degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper or lightly greasing it with oil to prevent sticking and ensure an even brown crust
- Cooking the Steak and Vegetables:
- Set a skillet on medium heat and pour in the olive oil. Once the oil shimmers add the thinly sliced steak in a single layer. Cook until the edges just brown which takes three to four minutes. Scatter the sliced onions and bell peppers over the steak and stir. Continue cooking another three to five minutes until the vegetables become soft and the steak is done. Stir in the garlic powder salt and pepper then set aside to cool slightly so the cheese does not melt too soon in the dough
- Rolling and Cutting the Dough:
- Turn out your pizza dough onto a lightly floured surface. Using a rolling pin work the dough into a large rectangle about one quarter inch thick. With a sharp knife or pizza cutter slice the dough into six to eight long strips depending on your preferred breadstick size
- Filling and Shaping the Breadsticks:
- Take a dough strip and carefully spoon a narrow line of the steak pepper and onion mixture down the center. Sprinkle a generous portion of shredded mozzarella on top of the filling. Bring the dough’s long sides over the filling and pinch along the seam and ends to completely seal each breadstick into a log shape
- Arranging and Baking:
- Place the filled breadsticks seam side down onto the prepared baking sheet. Brush the tops with melted butter for color and crispiness. Finish with a dusting of dried parsley if using. Slide the tray into the oven and bake for fifteen to eighteen minutes until the crust is golden brown and the cheese has melted
- Cooling and Serving:
- Remove the tray from the oven and let the breadsticks cool for a few minutes so the cheese sets and the crust is easy to handle. Serve while still warm with a bowl of marinara or cheese sauce for dipping
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Of all the ingredients I love the way the mozzarella gets stringy and melty inside the crust. My kids always try to pull the longest cheese string and it is become a fun tradition at our house.
Storage Tips
Let any leftover breadsticks cool completely before storing. Wrap each one tightly in foil or place in an airtight container. They keep in the fridge up to three days. For longer storage freeze breadsticks wrapped in plastic then transfer to a zip top bag and freeze up to two months. To reheat bake in a hot oven or toaster oven until crispy and warmed through. Microwaving works but the crust will not be as crisp.
Ingredient Substitutions
Swap the steak for thinly sliced rotisserie chicken cooked mushrooms or deli roast beef if needed. Use a blend of provolone and mozzarella for even more cheese flavor. If you do not have green peppers try roasted red bell peppers or jalapeños for a twist. Gluten free pizza dough works well for those with sensitivities.
Serving Suggestions
Serve these breadsticks as a main meal with a green salad or use them as a hearty appetizer for parties. Cut them small for snacks or make double batches for potlucks. Pair with marinara cheese sauce or even ranch for dipping. Sometimes I serve with a big basket of fries and pickles and everyone digs in family style.
Cultural Context
This recipe is inspired by the famous Philadelphia cheesesteak sandwich, born in the city in the early twentieth century. It combines the American love of stuffed bread with the classic flavors of the cheesesteak so you get the best of both as a modern crowd pleaser. Every bite connects you to Philly food history with a homemade twist.
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I once skipped letting the filling cool and lost half my cheese so take that extra minute for perfect results.
Frequently Asked Questions
- → What type of steak works best?
Thinly sliced ribeye or sirloin provides tender texture and savory flavor that pairs well with the cheesy filling.
- → Can I use homemade dough?
Yes, homemade or store-bought pizza dough both work well. Make sure to roll it evenly for the best texture.
- → Is there a substitute for mozzarella?
You can replace mozzarella with provolone or a blend of melty cheeses for a unique flavor profile.
- → How do I keep the filling inside?
Seal the dough edges tightly after filling to prevent leakage during baking. Place seam-side down on the tray.
- → What sauces pair well for dipping?
Marinara and cheese sauces both complement the savory filling, but ranch or garlic aioli also work nicely.
- → How do I reheat leftovers?
Warm breadsticks in a preheated oven for a few minutes to revive their crispness and melty interior.