Philly Cheesesteak Stuffed Breadsticks take the bold, beefy flavor of a classic Philly cheesesteak and wrap it in golden, garlicky, cheese‑stretched breadsticks you can eat with one hand. Tender steak, sautéed peppers and onions, and melty provolone are tucked inside soft pizza dough, then baked until puffed, crisp at the edges, and irresistibly cheesy.
They’re perfect for game day, movie night, or a fun twist on pizza night—easy to share, fun to dip, and guaranteed to disappear fast.
Why You’ll Love Them
These breadsticks deliver the full cheesesteak experience—juicy meat, sweet onions, bell peppers, and plenty of cheese—but in a portable, snackable format. Using store‑bought pizza dough keeps the recipe weeknight‑friendly, while garlic‑infused oil, Parmesan, and herbs turn the crust into something you’d expect from a pizzeria.
You can prep them ahead, bake in about 15 minutes, and serve them with marinara or cheese sauce for dunking. They’re endlessly customizable, too: add mushrooms, spice them up with chili flakes, or swap in your favorite cheeses for a personalized spin.
Ingredients
- 1 lb pizza dough, homemade or store‑bought (at room temperature)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
- ¾–1 cup thinly sliced cooked steak or steak tips (ribeye or sirloin), chopped
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 tablespoon butter or olive oil (for sautéing veg)
- Salt and black pepper, to taste
- 1 teaspoon Worcestershire sauce (optional)
- 1–1½ cups shredded provolone cheese (or mozzarella, or a mix)
- Optional: pinch of chili powder or red pepper flakes, mushrooms, marinara or cheese sauce for dipping
Preparing the Cheesesteak Filling
If your steak isn’t already cooked, sear it quickly in a hot skillet with a little oil, then let it rest and slice it very thin before chopping into bite‑sized pieces. Set the steak aside.
In a large skillet, melt the butter or heat the oil over medium‑high heat. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened and starting to caramelize around the edges. Season lightly with salt and pepper. If you enjoy mushrooms, you can add thinly sliced mushrooms and cook until they release their moisture and turn golden.
Lower the heat slightly, then add the chopped steak to the pan with the vegetables. Sprinkle in the Worcestershire sauce if using, and stir everything together for a minute or two so the flavors mingle and the steak warms through.
Taste and adjust seasoning with more salt and pepper if needed. Take the pan off the heat and let the filling cool to warm room temperature; hot filling can make the dough tricky to handle and more prone to tearing.
Preparing and Seasoning the Dough
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it.
On a lightly floured surface, roll or stretch the pizza dough into a large rectangle, roughly 10×14 inches. Try to keep the thickness even so it bakes uniformly. If the dough keeps shrinking back, let it rest for a few minutes to relax the gluten, then stretch again.
In a small bowl, stir together the olive oil, minced garlic, dried oregano, and garlic powder. Brush this garlic‑herb oil generously over the entire surface of the dough. Sprinkle the grated Parmesan evenly on top; this seasons the bread from the inside and adds extra flavor to every bite.
Filling and Shaping the Stuffed Breadsticks
Visualize the dough rectangle divided lengthwise into two long halves. On one half (lengthwise), sprinkle a strip of shredded provolone down the center, leaving about an inch border along the edge. Spoon the cooled steak‑and‑vegetable mixture evenly over the cheese strip.
Top the filling with another light layer of provolone so the breadsticks bake with cheese both under and over the meat.
Fold the empty half of the dough up and over the filling like closing a book, lining up the edges. Press firmly along the seams and edges to seal; pinch any thin spots so the filling doesn’t escape. You should now have a long, stuffed log of dough.
Using a sharp knife or pizza cutter, slice the log into 8–10 strips, depending on how thick you want the breadsticks. Transfer each strip to the prepared baking sheet, laying them seam‑side down. If you’d like a twisted look, gently twist each strip a couple of times before setting it on the tray, being careful not to tear the dough.
Brush the tops lightly with any remaining garlic oil. If you like a bit of heat, sprinkle with a pinch of chili powder or red pepper flakes.
Baking
Place the baking sheet on the middle rack of your preheated oven. Bake for about 12–15 minutes, or until the breadsticks are puffed, golden brown, and you can see cheese bubbling at the seams. Ovens vary, so start checking early and leave them in a minute or two longer if needed for deeper color.
Once they’re baked, remove the tray from the oven and let the breadsticks rest for a few minutes—the filling will be extremely hot and the cheese needs a moment to settle. You can finish with a final dusting of Parmesan and a little chopped parsley for color if you like.
Serving Suggestions
Serve Philly Cheesesteak Stuffed Breadsticks warm, arranged on a platter with small bowls of marinara, garlic butter, or warm cheese sauce for dipping. They’re perfect as a hearty appetizer, game‑day snack, or even a casual main with fries, chips, or a simple salad on the side.
For a more “sandwich‑style” presentation, you can slice them on a slight angle and fan them out on a board with pickled peppers, extra cheese, and dipping sauces. Leftovers (if you have any) reheat well in a hot oven or air fryer for a few minutes until the bread is crisp and the cheese is melty again.
Variations and Make‑Ahead Tips
You can easily make these your own. Try using half provolone and half mozzarella for a balance of flavor and stretch, or swap in pepper jack for a spicier version. Add sautéed mushrooms for extra savoriness or use hot cherry peppers for a kick.
If you prefer ground beef, cook it with the onions and peppers, seasoning well, and use that in place of sliced steak.
For make‑ahead convenience, you can assemble and cut the stuffed breadsticks, arrange them on a tray, and refrigerate them tightly covered for a few hours before baking. Bake straight from the fridge, adding a minute or two if needed.
They also freeze well unbaked: freeze on a tray until solid, then transfer to a bag. Bake from frozen, adding a few extra minutes, until golden and hot through.
Philly Cheesesteak Stuffed Breadsticks bring all the indulgence of a cheesesteak and the fun of cheesy bread into one easy, shareable recipe—perfect for when you want something over‑the‑top delicious without a lot of fuss.
