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Introduction

I discovered this Philly Cheesesteak Stuffed Cheesy Breadsticks recipe on a rainy weekend when I wanted something cozy, shareable, and full of melty cheese. I remember the sizzle of thinly sliced beef hitting the hot skillet and the warm, garlic-scented dough folding around it the whole kitchen smelled like a little comfort hug. Making these became my go-to for game nights and casual family dinners because everyone can grab a warm, cheesy stick and smile.

If you love stuffed-savory recipes you can pull apart and dunk, you might also enjoy Buffalo Chicken Stuffed Spaghetti Squash for another spin on stuffed comfort food.

Why make This Recipe

These Philly Cheesesteak Stuffed Cheesy Breadsticks turn two favorites into one hand-held delight. They are:

Crowd-friendly and fun to eat, perfect for parties or family nights.
Faster and less fussy than assembling full sandwiches; prep and bake in under an hour.
Versatile: you can control how cheesy, spicy, or veggie-packed they are.
What makes this recipe special to me is the contrast of textures the crisp, golden exterior and the steaming, savory filling that keeps everyone coming back for one more stick.

Ingredients You’ll Need :

For the Filling

1 lb (450 g) thinly sliced ribeye or sirloin, cut into 1/2-inch strips (or use thinly sliced flank steak)
1 medium yellow onion, thinly sliced
1 small green bell pepper, thinly sliced (optional)
2 tbsp olive oil
1 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder

For the Dough and Assembly

1 (13.8 oz / 390 g) tube refrigerated pizza dough or 1 lb store-bought pizza dough (room temperature)
8 slices provolone cheese, halved crosswise (16 halves)
1 cup shredded mozzarella cheese (about 4 oz / 115 g)
2 tbsp unsalted butter, melted
1 garlic clove, minced
1 tbsp chopped fresh parsley (for garnish)
1 tsp Italian seasoning

Notes: Use the freshest sliced meat you can find for the best texture. If you prefer lower sodium, reduce the added salt and use low-sodium Worcestershire sauce. Provolone gives the authentic Philly flavor; mozzarella adds stretch.

How to make Philly Cheesesteak Stuffed Cheesy Breadsticks

Step 1: Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a small bowl, mix melted butter, minced garlic, and Italian seasoning for brushing.

Step 2: Cook the filling (about 8 minutes)

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Add onions and bell pepper, sauté 4-5 minutes until softened and slightly caramelized.
Push veggies to the side, add the sliced beef in an even layer, season with salt, pepper, and garlic powder, and let sear 1-2 minutes without moving so edges brown.
Stir everything together, add Worcestershire sauce, and cook 1-2 more minutes until beef is cooked through but still tender. Remove from heat and let cool slightly the filling should be warm, not steaming, before stuffing.

Step 3: Roll and fill the dough (about 8 minutes)

On a lightly floured surface, roll the dough into a rectangle roughly 10×14 inches. It should be about 1/4 inch thick.
Arrange provolone halves down the center lengthwise to create a cheese bed. Sprinkle half the shredded mozzarella over the provolone.
Spoon the cheesesteak filling evenly over the cheese, spreading to the edges of the cheese layer.

Step 4: Fold and shape (about 5 minutes)

Fold one long side of dough over the filling to meet the other side, creating a seam in the center. Press gently to seal.
Cut the stuffed roll into 8-10 strips (breadstick width), then twist each strip once or leave as a stick and place seam-side down on the baking sheet, spaced 1 inch apart.
Brush each stick generously with the garlic herb butter.

Step 5: Bake (15-18 minutes)

Bake at 400°F (200°C) for 15-18 minutes until dough is golden brown and cheese is melting and slightly oozing at seams.
For extra browning, broil on high for 1 minute while watching closely.

Step 6: Finish and serve

Remove from oven, brush again with remaining garlic herb butter, and sprinkle with chopped parsley.
Let rest 3-4 minutes so cheeses set slightly, then serve warm.

Visual cues: dough should be golden and firm to the touch; cheese should be melted and visible at seams. If the dough still looks pale, bake another 2-3 minutes.

Tips & Recipe Variations :

Use very thinly sliced beef to avoid chewy bites; partially freeze a steak and slice thinly against the grain for best results.
For extra crispness, brush with an egg wash (1 beaten egg + 1 tbsp water) before baking.
Vegetarian option: substitute thinly sliced portobello mushrooms and extra peppers for the steak, and add a splash of soy sauce for savory depth.
Low-carb option: serve the cooked filling over roasted vegetables instead of stuffing dough.
Make ahead: cook the filling and store in the fridge up to 2 days; assemble and bake when ready. Dough is best assembled and baked fresh.
Freezing: Assemble unbaked sticks on a tray, freeze until firm, then transfer to a bag for up to 1 month. Bake from frozen, add 5-8 minutes to baking time and cover with foil if browning too quickly.
Reheating: Warm in a 350°F (175°C) oven for 8-10 minutes or microwave 30-45 seconds for a quick fix.

How to Serve :

Serve with warm marinara, ranch, or a garlic mayo for dipping.
Pair with a crisp green salad or coleslaw to balance richness.
For parties, place on a platter with toothpicks and bowls of dipping sauces.
Each breadstick is about one serving as an appetizer; plan 2-3 per person as part of a meal.
Estimated calories vary with ingredients, roughly 300-450 calories per stick depending on size and fillings.

Frequently Asked Questions :

Q: Can I make these ahead of time?
A: Yes. Cook the filling up to 2 days ahead and refrigerate. Assemble and bake when ready for best texture.

Q: Can I freeze leftovers?
A: Baked leftovers freeze okay for up to 1 month. Wrap tightly and reheat from frozen in a 350°F (175°C) oven for 10-15 minutes.

Q: What can I use instead of provolone?
A: Provolone is classic, but Swiss, Monterey Jack, or thin-sliced cheddar work well. Use a melty cheese for best results.

Q: How do I prevent the breadsticks from getting soggy?
A: Cook the filling well to remove excess moisture and let it cool slightly before stuffing. Also avoid overfilling the dough.

Q: Can I make these spicy?
A: Yes. Add sliced jalapeno to the filling or a dash of hot sauce when cooking the beef.

Blockquote Review :

“These stuffed breadsticks were a hit at game night all the Philly flavors wrapped into perfect cheese pulls. Crispy outside, savory inside, and gone within minutes. Will make again!” – a happy home cook

Conclusion :

I hope these Philly Cheesesteak Stuffed Cheesy Breadsticks bring the same cozy, melty comfort to your table that they do to mine. They are perfect for sharing, customizable, and reliably delicious whether you make them for a crowd or a quiet night in. If you want another variation on cheesy Philly-style bread, check out this take on a similar favorite: Philly Cheesesteak Cheesy Bread – That Oven Feelin. Please try the recipe, leave a note about how you served it, and let me know your favorite cheese combo.