Easy Cheesy Philly Cheesesteak Stuffed Breadsticks
Warm, comforting, and utterly satisfying – these Philly Cheesesteak Stuffed Breadsticks take all the glorious flavors of a classic Philly cheesesteak and wrap them up in a warm, golden, easy-to-handle breadstick package. Perfect for movie night, game day, or a delicious snack.
Equipment
- Baking sheet
- Parchment paper
- Large skillet
- Pizza Cutter
- Pastry Brush
Ingredients
- 1 lb Pizza Dough store-bought, at room temperature
- 0.5 lb Thinly Sliced Steak Ribeye or Sirloin
- 0.5 cup Sliced Onions medium onion, sliced thin
- 0.5 cup Sliced Green Bell Peppers
- 1 cup Shredded Mozzarella Cheese or a mix of mozzarella and provolone
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- Salt and Black Pepper to taste
- 2 tbsp Melted Butter for brushing
- 1 tsp Dried Parsley optional, for garnish
- Marinara or Cheese Sauce optional, for dipping
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Step 2: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced steak and cook for about 3-4 minutes, stirring until browned.
- Step 3: Add the sliced onions and green bell peppers to the skillet with the steak. Cook and stir for another 3-5 minutes until the veggies soften slightly.
- Step 4: Sprinkle in the garlic powder, salt, and black pepper. Stir well to season. Remove the skillet from the heat and let the filling cool slightly.
- Step 5: Lightly flour a clean surface and roll out the pizza dough into a large rectangle, about 1/4-inch thickness.
- Step 6: Using a pizza cutter or knife, cut the dough into 6-8 equal strips.
- Step 7: Spoon a line of the cooled steak and pepper mixture down the center of each dough strip.
- Step 8: Sprinkle a generous amount of shredded mozzarella cheese over the filling on each strip.
- Step 9: Fold one side of the dough over the filling to meet the other side. Pinch the edges tightly to seal the dough into a log shape. Ensure seams are sealed well.
- Step 10: Place the sealed breadsticks seam-side down on the prepared baking sheet.
- Step 11: In a small bowl, melt the 2 tablespoons of butter. Brush the melted butter evenly over the tops of the breadsticks. Sprinkle with dried parsley if using.
- Step 12: Bake for 15-18 minutes, or until the breadsticks are golden brown and puffed up.
- Step 13: Let them cool slightly before serving. Serve with marinara or cheese sauce for dipping, if desired.
Notes
Substitutions & Additions: Use a mix of provolone and mozzarella, or Monterey Jack cheese. Swap green peppers for red, yellow, or orange, or add sautéed mushrooms. Add a pinch of red pepper flakes for heat. Brush with garlic butter instead of plain melted butter. You could try cooked chicken or ground beef instead of steak. Add a thin layer of cheese sauce inside with the filling, being careful not to add too much liquid.
Tips for Success: Ensure pizza dough is at room temperature for easier handling. Don't overfill the dough strips to prevent leaks. Pinch the edges of the dough tightly to seal, perhaps crimping with a fork. Always place breadsticks seam-side down on the baking sheet. Watch your oven as baking times can vary.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for 5-10 minutes until heated through and crispy. Microwaving is possible but may result in a softer texture.
FAQs: You can cook the filling up to a day in advance; store in the fridge, cool completely before storing, and gently warm or bring to room temperature before stuffing. You can use different melting cheeses like provolone, Monterey Jack, or white cheddar. If dough is sticky, add a little more flour to your work surface and hands, but avoid adding too much which can make the dough tough.