Philly Cheesesteak Stuffed Cheesy Breadsticks

I make these Philly cheesesteak stuffed cheesy breadsticks when I want a fun twist on the classic sandwich. Tender steak, sautéed peppers and onions, and melty cheese are tucked inside soft breadsticks for the ultimate handheld comfort food.

Why You’ll Love This Recipe

I love how these breadsticks give me all the flavors of a Philly cheesesteak in a cheesy, portable package. The bread is warm and soft on the inside, golden on the outside, and every bite is packed with beef, veggies, and gooey cheese. They’re perfect for game day, parties, or just a cozy dinner at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb thinly sliced steak (ribeye or sirloin works best)

• 1 tbsp olive oil

• 1 medium onion, thinly sliced

• 1 green bell pepper, thinly sliced

• Salt and pepper, to taste

• 1 can refrigerated pizza dough (or homemade dough)

• 2 cups shredded mozzarella cheese

• ½ cup shredded provolone cheese

• 2 tbsp melted butter

• 1 tsp garlic powder

• Optional garnish: parsley, extra melted butter for brushing

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I heat olive oil in a skillet over medium-high heat, add the steak, season with salt and pepper, and cook until browned. I transfer it to a plate.

3. In the same skillet, I sauté the onions and bell pepper until tender and slightly caramelized.

4. I roll out the pizza dough into a rectangle and cut it into 6–8 strips.

5. I layer a little mozzarella and provolone onto each strip, add steak and veggies, then top with more cheese.

6. I fold the dough over the filling and pinch the edges to seal, shaping them into breadsticks.

7. I place the breadsticks on the baking sheet, brush them with melted butter mixed with garlic powder, and bake for 12–15 minutes or until golden brown.

8. I let them cool slightly before serving so the cheese doesn’t spill out.

Servings and timing

• Servings: I usually make 6–8 breadsticks.

• Timing: Prep time is about 15 minutes, cook time roughly 15 minutes, so total time is around 30 minutes.

Variations

• I sometimes add mushrooms for extra flavor and texture.

• Pepper jack cheese gives them a nice spicy kick.

• I’ve used shredded rotisserie chicken instead of steak for a different twist.

• Serving them with a side of warm cheese sauce or marinara makes them even more indulgent.

Storage/reheating

I store leftover breadsticks in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a 350°F oven for 8–10 minutes so the bread stays crisp and the cheese melts again. I avoid microwaving if I want to keep the crust from getting soggy.

FAQs

Can I make these ahead of time?

Yes—I assemble them earlier in the day, keep them covered in the fridge, and bake them when ready to serve.

What’s the best cut of beef for these breadsticks?

I prefer ribeye for tenderness and flavor, but sirloin works well too.

Can I freeze them?

Absolutely—I bake them first, let them cool, then freeze in a single layer before transferring to a freezer bag. They reheat beautifully in the oven.

How do I keep the cheese from leaking out?

I make sure to seal the edges tightly and avoid overstuffing.

Can I use a different dough?

Yes—crescent roll dough or even homemade bread dough works great for these.

Conclusion

I enjoy making these Philly cheesesteak stuffed cheesy breadsticks because they’re hearty, cheesy, and full of flavor. They’re a crowd-pleasing recipe that’s just as good for dinner as it is for a party snack—and I never have to worry about leftovers because they disappear fast.