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Philly Cheesesteak Stuffed Cheesy Breadsticks let you enjoy all the flavors of that classic sandwich but packed into gooey, hand-held breadsticks. Savory beef, sizzled peppers and onions, and oodles of cheese get tucked inside pizza dough for the ultimate crowd-pleaser at parties, movie nights, or just when you want fun food at home.
I whipped these up for a Super Bowl get-together once and they vanished before halftime. Now, my nephew begs me to make them at every family event, swearing it’s the perfect mashup of pizza and cheesesteak goodness, all in one bite.
Savory Ingredients
- Pizza dough: Store-bought is a speedy shortcut, but if you like making your own, it's worth it for the flavor
- Thinly sliced beef ribeye: This gives the tastiest bite, though you can swap in flank steak or even sliced deli roast beef in a hurry
- Bell peppers and onions: The duo that brings in sweetness, crunch, and cheesesteak vibes
- Worcestershire sauce: Pops in a deep, savory kick without taking over
- Mozzarella mixed with provolone: Delivers major cheese pull and classic taste
- Butter plus Italian seasoning: Makes the tops super golden, crunchy, and way more delicious than plain breadsticks
- Garlic powder: All the garlicky punch you want, minus the risk of burning like fresh garlic can
Simple Step-by-Step
- Bake It Off:
- Slide the stuffed breadsticks into your hot oven for 15 to 20 minutes. Check that they’re puffed and deeply golden—the cheese inside should be bubbling and melted, and the dough cooked all the way through.
- Add the Final Touch:
- Once the breadsticks are arranged, brush their tops with melted butter. Go wild sprinkling over Italian seasoning (and maybe some Parmesan, if you want). That’ll give them a glistening, flavorful crust you can’t resist.
- Shape and Set:
- Gently roll each filled strip so it’s nice and round, laying them seam side down on a lined baking sheet. Leave an inch between each so they've got room to spread.
- Fill and Pinch:
- Spoon some of your cooled beef filling down the center of each dough strip. Pile on the cheese blend, then fold the dough over and pinch the long sides tight to lock in the tasty filling.
- Cut the Dough:
- Roll out your pizza dough into a big rectangle—about 10 by 14 inches works well. With a sharp knife or pizza cutter, slice it into 8 even pieces. Use a floured surface so nothing sticks.
- Mix It All Together:
- Put the cooked beef back with the veggies. Sprinkle in garlic powder, Worcestershire, a little salt, and some pepper. Stir and let it all cook on low for maybe 2 minutes, just so everything smells amazing. Take it off the heat and let it cool a bit before handling.
- Sauté the Veggies:
- Pop sliced peppers and onions into the same pan you used for the beef. Stir them around in all those tasty juices until they start to soften and brown at the edges—takes about 5 minutes.
- Cook Up the Filling:
- Toss the beef slices in a hot pan and sear for 2 to 3 minutes until just browned—keep it quick, or risk chewy meat. Transfer to a plate so it doesn't cook through any more.
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The best way to dig into these is to dunk them in marinara with a little heat. The zingy tomato pairs so well with all that cheesy beefy stuffing. Honestly, I always make extras for leftovers—reheating them for lunch is the highlight of my week.
Prep Ahead Tips
You can completely assemble these stuffed breadsticks ahead of time. Cover and stash them in the fridge for up to a day—just bake them a bit longer if you put them in cold. Another trick: make the filling up to three days before, so on cook day you just roll, fill, and bake. Super convenient for busy weeks!
Easy Swaps
If ribeye is out of reach, you’ve got options. Try ground beef for budget-friendly bites, or go for thin deli roast beef to save time. Swap in your favorite plant-based alternative or load up with mushrooms and extra veggies to make them vegetarian. Dairy-free cheese will melt okay, but might not pull stretchy like regular cheese—it still tastes great, though!
How to Serve
Turn these into dinner by tossing together a crisp green salad with tangy vinaigrette—it cuts the richness. Going for party snacks? Place them alongside buffalo chicken dip, spicy poppers, and lots of veggies so everyone finds something to munch. And don’t forget a dipping bar—think marinara, ranch, warm cheese sauce, or even buffalo on the side for dipping fun.
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Everyone loves these cheesy stuffed breadsticks—they’re loaded with big flavor and easy enough to whip up even on a busy night.
Frequently Asked Questions
- → Can I make these Philly Cheesesteak Stuffed Breadsticks ahead of time?
Totally! Just put them together (don't bake yet), then cover and stash them in the fridge for up to a day. When you're hungry, brush with some melted butter and bake. If they're cold, let them go a few extra minutes in the oven, maybe 3-5 more, to heat up right.
- → What's the best cut of beef to use for authentic flavor?
Ribeye is the go-to. It's super juicy and soft. But don't stress—flank, sirloin, or even deli roast beef work just fine. Whatever you pick, slice it real thin and go against the grain for the best bite.
- → Can I freeze these stuffed breadsticks?
Yep, they're freezer-friendly! Prep and freeze before or after baking—either way is good. For unbaked ones, freeze on a tray first, then bag 'em. Bake straight from the freezer, just tack on about 7-10 minutes extra. If they're already baked, cool them off, freeze, and rewarm at 350°F for around 10 minutes when you want one.
- → What dipping sauces pair best with these breadsticks?
Marinara and cheese dips are top picks. Ranch or garlicky butter make great sideliners too. For true Philly style, dunk 'em in a cheesy sauce like Cheez Whiz or melted American.
- → How can I make these breadsticks even cheesier?
For cheese lovers, lay in some sliced provolone or American with the shredded cheese before rolling up. Or melt cheese with a splash of milk on the stove for a creamy dip. You can sprinkle some extra cheese on top near the end of baking too if you want all-out cheesy.
- → What's the best way to reheat leftover breadsticks?
Stick them in the oven or use your toaster oven set at 350°F for 5-7 minutes. They'll crisp up outside and stay gooey inside. Microwaving works in a pinch—about 30-45 seconds—but they'll get a bit softer that way.