What the heck is this?
Imagine everything you love about a Philly cheesesteak—thin-sliced beef, melty cheese, sautéed peppers and onions—but all stuffed inside a soft, golden breadstick. That’s right. These Philly Cheesesteak Stuffed Cheesy Breadsticks are the ultimate mashup of comfort food meets game-day snack. They’re gooey, savory, totally satisfying, and meant to be pulled apart with your hands and devoured while still hot. Whether you’re feeding a crowd or just feeding your cravings, these breadsticks deliver major flavor in every bite.
Why You’ll Love This Recipe
It’s your favorite sandwich transformed into a cheesy, dippable, shareable snack.
Perfect for parties, game nights, or when you want a meal that feels like a treat.
You can prep it ahead of time and bake right before guests arrive.
It’s loaded with beef, cheese, and flavor—and who can say no to that?
They’re soft on the inside, crispy on the outside, and completely irresistible.
The Good Stuff You’ll Need
For the Filling:
1 tbsp olive oil
1/2 medium onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 clove garlic, minced
8 oz thin-sliced beef (ribeye is classic, but deli roast beef or steak strips work too)
Salt and pepper to taste
1/2 tsp Worcestershire sauce
1/2 tsp Italian seasoning (optional)
1 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese
For the Breadsticks:
1 can refrigerated pizza dough (or use homemade if you’re feeling ambitious)
1 tbsp melted butter
1/2 tsp garlic powder
1 tbsp fresh parsley, chopped (or 1/2 tsp dried)
Extra cheese for topping (because obviously)
Let’s Do This
Step 1: Cook the Filling
Heat olive oil in a skillet over medium-high heat. Add sliced onions and bell peppers, sautéing until soft and slightly caramelized, about 5–7 minutes. Stir in garlic and cook for another 30 seconds. Add the sliced beef, season with salt, pepper, Worcestershire sauce, and Italian seasoning if using. Cook just until the beef is no longer pink, then remove from heat. Stir in the provolone and mozzarella until it melts and the mixture is gooey and combined. Let it cool slightly.
Step 2: Prep the Dough
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the pizza dough into a large rectangle (about 9×13 inches). Cut the dough in half lengthwise, then into 4 sections across, so you end up with 8 smaller rectangles.
Step 3: Assemble the Breadsticks
Spoon a line of the beef and cheese filling down the center of each rectangle, leaving space around the edges. Fold the dough over the filling lengthwise and pinch the edges tightly to seal. Place each breadstick seam-side down on the baking sheet. Use a sharp knife to make 2–3 small slits on top of each for venting.
Step 4: Add Buttery Magic
Mix the melted butter, garlic powder, and parsley. Brush it all over the tops of the breadsticks. Sprinkle with a bit of shredded mozzarella or provolone on top if you want that extra cheesy pull.
Step 5: Bake Until Golden and Gooey
Bake for 12–15 minutes, or until the breadsticks are puffed, golden brown, and cheesy bits are bubbling. Let them cool for a couple minutes so you don’t burn your mouth—then dive in.
Serving Suggestions
Serve these breadsticks with warm marinara sauce, garlic aioli, or even a drizzle of cheese sauce if you’re going all out. Add a simple Caesar salad on the side to pretend you’re being healthy. They’re also amazing dipped in ranch or eaten plain—because, honestly, they don’t need much.
Switch It Up
Go Spicy: Add jalapeños or a sprinkle of crushed red pepper to the filling.
Make It Veggie: Sub mushrooms for the beef for a meatless twist that still brings the umami.
Cheese Swap: Use white American, cheddar, or Swiss to customize your cheesy experience.
Mini-Size It: Cut into smaller portions for party appetizers or snacks.
Make-Ahead Tips
You can make the filling a day in advance and store it in the fridge. You can also fully assemble the breadsticks and refrigerate them unbaked for a few hours. When you’re ready, just pop them in the oven. Leftovers can be reheated in the oven or air fryer to crisp them back up (if you even have leftovers).
Questions People Actually Ask
Q: Can I use store-bought steak strips?
A: Yes! Pre-cooked steak strips save time and work just fine. Just make sure you don’t overcook them when reheating with the peppers and cheese.
Q: What dough works best?
A: Refrigerated pizza dough is super convenient, but homemade works if you’ve got the time. You could also use crescent roll dough for a softer, buttery vibe.
Q: Can I freeze these?
A: Yep! Freeze them after baking. Reheat in a 350°F oven for about 10 minutes or until warmed through.
Q: Do I have to use provolone?
A: Provolone gives that authentic Philly cheesesteak flavor, but feel free to mix in your favorite cheeses if you’re feeling creative.
Philly Cheesesteak Stuffed Cheesy Breadsticks (Bold, Beefy, and Oozing with Cheese)
- Total Time: 35 minutes
- Yield: 8 breadsticks
Description
Imagine everything you love about a Philly cheesesteak—thin-sliced beef, melty cheese, sautéed peppers and onions—but all stuffed inside a soft, golden breadstick. That’s right. These Philly Cheesesteak Stuffed Cheesy Breadsticks are the ultimate mashup of comfort food meets game-day snack. They’re gooey, savory, totally satisfying, and meant to be pulled apart with your hands and devoured while still hot. Whether you’re feeding a crowd or just feeding your cravings, these breadsticks deliver major flavor in every bite.
Ingredients
For the Filling:
1 tbsp olive oil
1/2 medium onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 clove garlic, minced
8 oz thin-sliced beef (ribeye is classic, but deli roast beef or steak strips work too)
Salt and pepper to taste
1/2 tsp Worcestershire sauce
1/2 tsp Italian seasoning (optional)
1 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese
For the Breadsticks:
1 can refrigerated pizza dough (or use homemade if you’re feeling ambitious)
1 tbsp melted butter
1/2 tsp garlic powder
1 tbsp fresh parsley, chopped (or 1/2 tsp dried)
Extra cheese for topping (because obviously)
Instructions
Step 1: Cook the Filling
Heat olive oil in a skillet over medium-high heat. Add sliced onions and bell peppers, sautéing until soft and slightly caramelized, about 5–7 minutes. Stir in garlic and cook for another 30 seconds. Add the sliced beef, season with salt, pepper, Worcestershire sauce, and Italian seasoning if using. Cook just until the beef is no longer pink, then remove from heat. Stir in the provolone and mozzarella until it melts and the mixture is gooey and combined. Let it cool slightly.
Step 2: Prep the Dough
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the pizza dough into a large rectangle (about 9×13 inches). Cut the dough in half lengthwise, then into 4 sections across, so you end up with 8 smaller rectangles.
Step 3: Assemble the Breadsticks
Spoon a line of the beef and cheese filling down the center of each rectangle, leaving space around the edges. Fold the dough over the filling lengthwise and pinch the edges tightly to seal. Place each breadstick seam-side down on the baking sheet. Use a sharp knife to make 2–3 small slits on top of each for venting.
Step 4: Add Buttery Magic
Mix the melted butter, garlic powder, and parsley. Brush it all over the tops of the breadsticks. Sprinkle with a bit of shredded mozzarella or provolone on top if you want that extra cheesy pull.
Step 5: Bake Until Golden and Gooey
Bake for 12–15 minutes, or until the breadsticks are puffed, golden brown, and cheesy bits are bubbling. Let them cool for a couple minutes so you don’t burn your mouth—then dive in.
Notes
Serve these breadsticks with warm marinara sauce, garlic aioli, or even a drizzle of cheese sauce if you’re going all out. Add a simple Caesar salad on the side to pretend you’re being healthy. They’re also amazing dipped in ranch or eaten plain—because, honestly, they don’t need much.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~300 kcal
- Fat: ~26g
- Carbohydrates: ~15g
- Protein: ~16g