Philly Cheesesteak Stuffed Cheesy Breadsticks
Let me just say this right off the bat: these Philly Cheesesteak Stuffed Cheesy Breadsticks are absolutely irresistible. The moment I pulled them out of the oven, that melty cheese bubbling around the edges and the aroma of seasoned beef filled the kitchen—it was pure magic. I developed this recipe on a whim one weeknight when I had leftover steak and a craving for something indulgent. What started as a random idea quickly turned into one of my most requested recipes by friends and family.
There’s something deeply satisfying about biting into soft, golden breadsticks stuffed with savory, tender steak and gooey cheese. The richness of the meat contrasts beautifully with the pillowy dough, while that golden, slightly crisp cheese topping adds the perfect texture. It’s the kind of appetizer (or full-blown meal) that steals the spotlight at any gathering.
Making these breadsticks is surprisingly simple. They come together quickly, and you don’t need to spend hours in the kitchen to get that ooey-gooey, flavor-packed bite. Whether it’s game day, a cozy family dinner, or just a treat-yourself Tuesday, these breadsticks check all the boxes.
Why You’ll Love This Philly Cheesesteak Stuffed Cheesy Breadsticks Recipe
These breadsticks are everything you love about a Philly cheesesteak, conveniently wrapped in a handheld, cheesy crust. They’re fast to make, family-friendly, and perfect for both casual snacks and impressive party platters. Each bite bursts with flavor—savory beef, sautéed onions, melty provolone or mozzarella cheese, and buttery bread baked to golden perfection. Plus, they’re freezer-friendly, so you can make a big batch and save some for later cravings.
How to Make the Philly Cheesesteak Stuffed Cheesy Breadsticks
Step 1: Prepare the Filling
Start by cooking thinly sliced ribeye or sirloin steak in a hot skillet with a bit of oil. Once browned, add diced onions and sauté until translucent and fragrant. Season everything with salt, black pepper, and a touch of garlic powder. Let it cool slightly while you prepare the dough.
Step 2: Roll Out the Dough
Use store-bought pizza dough for convenience. Roll it out on a floured surface into a large rectangle, about ¼ inch thick. Cut the dough into even strips, wide enough to fill and roll easily.
Step 3: Fill and Roll
Spoon the steak and onion mixture onto the center of each dough strip. Top with shredded provolone or mozzarella cheese. Fold the dough over the filling and pinch the edges to seal, creating a stuffed breadstick.
Step 4: Bake Until Golden
Place the breadsticks seam-side down on a baking sheet lined with parchment paper. Brush each with melted butter and a sprinkle of garlic salt. Bake at 400°F (200°C) for 12 to 15 minutes, or until golden brown and the cheese is visibly melted and bubbling.
Step 5: Garnish and Serve
Let the breadsticks cool slightly, then garnish with fresh chopped parsley. Serve warm with a side of marinara, ranch, or cheese sauce.
Recipe Variations and Possible Substitutions
If you’re out of steak or want a quicker version, ground beef or shaved beef works wonderfully. For a chicken twist, grilled or rotisserie chicken can be substituted for the steak. You can also mix in bell peppers or mushrooms for extra flavor and texture.
For the cheese, provolone is classic, but mozzarella, Monterey Jack, or even a shredded cheese blend will all work deliciously. Want to make it vegetarian? Swap the meat with sautéed mushrooms, onions, and spinach for a hearty, plant-based filling.
You can also use homemade pizza dough or even crescent roll dough if that’s what you have on hand. These breadsticks are versatile and forgiving, so feel free to make them your own.
Serving and Pairing Suggestions
Philly Cheesesteak Stuffed Cheesy Breadsticks are hearty enough to serve as a main dish, especially when paired with a crisp green salad tossed in a tangy vinaigrette. They also go beautifully alongside warm tomato soup, creamy potato soup, or even a zesty coleslaw for contrast. If you’re serving these at a party, cut them into smaller portions and pair with a variety of dipping sauces like ranch, spicy aioli, or cheese sauce for a customizable experience.
For drinks, keep it casual with a cold beer or a refreshing iced tea. If you’re in the mood for wine, a light red like Pinot Noir or a chilled white like Sauvignon Blanc complements the richness of the breadsticks perfectly.
Storage and Reheating Tips
To store leftovers, let the breadsticks cool completely before placing them in an airtight container. They will keep in the refrigerator for up to 4 days. For longer storage, freeze them individually wrapped in foil or plastic wrap and place in a zip-top bag for up to 2 months.
Reheat refrigerated breadsticks in the oven at 350°F (175°C) for about 10 minutes or until warmed through. For frozen ones, bake straight from the freezer at 375°F (190°C) for 15-18 minutes. Avoid microwaving as it can make the dough soggy.
Frequently Asked Questions
Can I make these breadsticks ahead of time?
Yes! You can assemble them and store in the fridge for up to 24 hours before baking. Or freeze them unbaked and cook straight from frozen when ready.
What kind of steak is best for this recipe?
Thinly sliced ribeye is traditional for Philly cheesesteak flavor, but sirloin or flank steak also work well.
Can I use pre-cooked beef?
Absolutely. Leftover steak, roast beef, or even deli roast beef can be chopped up and used as a time-saving option.
How do I keep the breadsticks from unrolling while baking?
Make sure the edges are pinched closed tightly and place the breadsticks seam-side down on the baking sheet. You can also lightly press the edges with a fork.
What dipping sauces go well with these?
Marinara, ranch dressing, cheese sauce, and even barbecue sauce all complement the rich flavors of the filling and cheese.
Related Recipe You’ll Like
If you love these Philly Cheesesteak Stuffed Cheesy Breadsticks, then you need to try the Pepperoni Pizza Grilled Cheese. It has the same comforting, cheesy indulgence in every bite. Another great option is the Air Fryer Pizza Toast for a quick and satisfying snack with minimal prep.
For soup lovers, pairing these breadsticks with our Creamy Kielbasa Gnocchi Soup makes a cozy and comforting meal.
Save This Recipe for Later
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Philly Cheesesteak Stuffed Cheesy Breadsticks Recipe
These Philly Cheesesteak Stuffed Cheesy Breadsticks are a mouthwatering twist on the classic sandwich, wrapped in golden, fluffy bread and oozing with melted provolone cheese. Packed with thinly sliced ribeye steak, sautéed onions, and seasoned to perfection, these cheesy breadsticks are ideal for game day snacks, party platters, or an indulgent weeknight dinner. With a buttery crust and customizable fillings, this recipe brings comfort food to your fingertips. Perfect for steak and cheese lovers, and simple enough for anyone to recreate at home, they’re a must-have addition to your recipe rotation.
Ingredients
- 1 lb thinly sliced ribeye or sirloin steak
- 1 small onion, diced
- 1 tbsp oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1 lb pizza dough (store-bought or homemade)
- 1 ½ cups shredded provolone or mozzarella cheese
- 2 tbsp melted butter
- ¼ tsp garlic salt
- Chopped parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat oil and cook sliced steak until browned. Add diced onion and sauté until translucent. Season with salt, pepper, and garlic powder. Remove from heat.
- Roll out pizza dough on a floured surface into a large rectangle (¼ inch thick). Cut into 8 strips.
- Add a spoonful of steak and onion mixture to each dough strip. Top with shredded cheese.
- Fold the dough over the filling and pinch edges to seal. Place seam-side down on the prepared baking sheet.
- Brush with melted butter and sprinkle with garlic salt.
- Bake for 12-15 minutes or until golden brown and cheese is bubbly.
- Let cool for 5 minutes. Gar
Notes
- For extra flavor, add bell peppers or mushrooms to the steak filling.
- Crescent roll dough can be used as an alternative to pizza dough.
- Freeze unbaked breadsticks for later and bake directly from frozen, adding 3-5 minutes to the bake time.
- Provolone is traditional, but mozzarella or Monterey Jack work well too.
