Philly Cheesesteak Stuffed Breadsticks – Easy, Cheesy Comfort Food

Picture this: soft, fluffy homemade (or store-bought!) bread dough wrapped around tender shaved beef, sautéed peppers and onions, and ooey-gooey provolone cheese. Then baked until golden and brushed with a little garlic butter on top. Yup. That’s what we’re doing today.

These stuffed breadsticks are inspired by everything I love about a classic Philly cheesesteak, just in a grab-and-go package that’s super fun to eat. They’re crispy on the outside, soft and cheesy inside, and bursting with bold, savory flavor. And they come together way faster than you’d think.

I made these once for a casual movie night and, not even kidding, people were hovering over the tray. They’re that good. Plus, they freeze beautifully, so you can make a big batch and reheat them any time a craving hits.

Why You’ll Love This Recipe

• Handheld and hearty: All the flavors of a cheesesteak, in a portable, no-fork-required package.
• Easy to customize: Swap the cheese, add mushrooms, skip the peppers—make it your own.
• Freezer-friendly: Great for meal prep or make-ahead appetizers.
• Comfort food goals: Warm, cheesy, buttery, and filling.
• Perfect for sharing: Ideal for parties, potlucks, or anytime you need a crowd-pleaser.

The texture? Total dream. You’ve got the golden, slightly crisp crust on the outside, then melty cheese and juicy steak on the inside. And that buttery garlic finish on top is just the cherry on top.

Prep Time and Servings

• Total Time: 30 minutes prep, 20 minutes baking
• Servings: Makes 8 large stuffed breadsticks
• Nutrition (per breadstick): 350 calories, 17g protein, 28g carbs, 18g fat

Ingredients

For the filling:

• 1 tablespoon olive oil
• 1/2 pound shaved beef steak (ribeye or sirloin work great)
• 1/2 small yellow onion, thinly sliced
• 1/2 green bell pepper, thinly sliced
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 4 slices provolone cheese, chopped or torn into strips

Why it works: You get that authentic Philly flavor combo—tender beef, caramelized onions, and melty provolone. Simple but powerful.

For the dough:

• 1 pound pizza dough (store-bought or homemade)
• Flour for dusting

For the garlic butter topping:

• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped (optional)
• Pinch of salt

Step-by-Step Instructions

1. Make the filling

• Heat olive oil in a large skillet over medium-high heat.
• Add onions and peppers, and cook until softened and just starting to brown—about 5–6 minutes.
• Push veggies to the side of the pan, add shaved steak, season with salt, pepper, and garlic powder, and cook until no longer pink, about 3–4 minutes.
• Stir everything together and cook for another minute. Remove from heat and let cool slightly.
• Mix in chopped provolone cheese while warm so it starts to melt and bind the filling.

2. Prep the dough

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Lightly flour your work surface and roll out the pizza dough into a large rectangle, about 12×16 inches.
• Cut into 8 equal rectangles (about 4 inches wide by 6 inches tall).

3. Fill and roll

• Place a generous spoonful of the cheesesteak mixture in the center of each rectangle, leaving a little space around the edges.
• Fold one side over the filling like a book, then pinch the edges to seal (you can use a fork to crimp if you like).
• Place seam-side down on the baking sheet.

4. Brush and bake

• Stir together melted butter, garlic powder, and parsley.
• Brush the tops of each breadstick with the garlic butter mixture.
• Bake for 18–20 minutes, or until golden brown and puffed.

How to Serve

These are best served warm, straight from the oven. You can:

• Slice in half and serve with a side of marinara or cheese sauce.
• Pair with a crisp salad or roasted veggies for a casual dinner.
• Add to a party platter with dips like ranch, honey mustard, or chipotle mayo.
• Serve with a cup of soup—especially creamy tomato or beefy chili.

Additional Tips for Success

1. Use high-quality beef: Shaved ribeye is the classic choice for Philly cheesesteak, but sirloin or deli roast beef works in a pinch.
2. Don’t overstuff: Too much filling can make it hard to seal, and they might burst while baking.
3. Seal the edges well: Use water or egg wash if needed to help the dough stick together.
4. Let them rest before cutting: Give them 5 minutes after baking to set up a bit—this helps the cheese stay inside.
5. Double the batch: These freeze and reheat beautifully, so make extras while you’re at it.

Recipe Variations

• Cheese swap: Try mozzarella, white cheddar, or pepper jack for different flavor profiles.
• Add mushrooms: Sauté some sliced mushrooms with the peppers for extra umami.
• Spicy version: Add a dash of hot sauce or crushed red pepper flakes to the filling.
• Mini version: Make smaller rectangles for appetizer-sized bites.
• Breakfast twist: Add scrambled eggs and hash browns to the filling with the steak and cheese.

Freezing and Storage

To freeze (before or after baking):

• Assemble the breadsticks and place on a baking sheet in the freezer.
• Once frozen, transfer to a freezer bag or container.
• Bake from frozen at 375°F for 25–30 minutes, or until hot and golden.

Storage:
Keep leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes or in an air fryer for 5–6 minutes to maintain crispness.

Special Equipment

• Rolling pin: Helps flatten the dough evenly.
• Sharp knife or pizza cutter: For cutting dough into rectangles.
• Pastry brush: For brushing on that dreamy garlic butter.

FAQ

Can I use store-bought pizza dough?
Absolutely. It’s a huge time-saver and works beautifully in this recipe.

What’s the best cheese to use?
Provolone is traditional, but mozzarella, white American, or cheddar are also great options.

Can I make these vegetarian?
Sure! Skip the beef and bulk up the filling with sautéed mushrooms, extra peppers, or even lentils.

Do I have to use green peppers?
Nope. Red, yellow, or orange bell peppers will work just as well (or better, if you want sweetness).

How do I reheat leftovers?
Oven or air fryer is best for keeping the breadsticks crisp—avoid the microwave if possible.

Can I make these ahead of time?
Yes! Assemble them and store in the fridge for up to a day before baking.

What dipping sauces go best with this?
Marinara, ranch, garlic aioli, or even a little spicy mayo all pair great.

Can I use puff pastry instead of pizza dough?
You can, but it will be more delicate and flaky—more like a savory pastry than a breadstick.

How do I keep the filling from leaking out?
Make sure you don’t overfill and that the dough edges are sealed tightly.

Can I add other seasonings to the butter topping?
Yes! Try Italian seasoning, smoked paprika, or grated Parmesan for an extra flavor kick.

Conclusion

These Philly Cheesesteak Stuffed Breadsticks are everything you want in a comfort food snack: warm, cheesy, meaty, and wrapped in pillowy-soft bread with a garlicky, buttery top. Whether you’re making them for a party, a quick dinner, or just because—you’re gonna love every bite.

If you try this recipe, I’d love to see your creations! Tag me with your photos and let me know how you customized them. These always disappear fast, so consider making a double batch. Just saying.

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