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Philly Cheesesteak Stuffed Cheesy Breadsticks

Cozy and shareable, these breadsticks combine the flavors of Philly cheesesteak and cheesy goodness into a delicious treat perfect for gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 breadsticks
Course: Appetizer, Snack
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb thinly sliced ribeye or sirloin, cut into 1/2-inch strips Can substitute with 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 tube refrigerated pizza dough or 1 lb store-bought pizza dough (room temperature)
  • 8 slices provolone cheese, halved crosswise Total of 16 halves
  • 1 cup shredded mozzarella cheese (about 4 oz / 115 g)
  • 2 tbsp unsalted butter, melted
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh parsley (for garnish)
  • 1 tsp Italian seasoning

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, mix melted butter, minced garlic, and Italian seasoning for brushing.
Cook the Filling
  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Add onions and bell pepper, sauté for 4-5 minutes until softened and slightly caramelized.
  3. Push veggies to the side, add the sliced beef in an even layer, season with salt, pepper, and garlic powder, and let sear for 1-2 minutes without moving so edges brown.
  4. Stir everything together, add Worcestershire sauce, and cook for 1-2 more minutes until beef is cooked through but still tender. Remove from heat and let cool slightly.
Assemble the Breadsticks
  1. On a lightly floured surface, roll the dough into a rectangle roughly 10x14 inches and about 1/4 inch thick.
  2. Arrange provolone halves down the center lengthwise to create a cheese bed, then sprinkle half the shredded mozzarella over the provolone.
  3. Spoon the cheesesteak filling evenly over the cheese, spreading to the edges.
Fold and Shape
  1. Fold one long side of dough over the filling to meet the other side, creating a seam in the center. Press gently to seal.
  2. Cut the stuffed roll into 8-10 strips (breadstick width), twist each strip once or leave as a stick, and place seam-side down on the baking sheet, spaced 1 inch apart.
  3. Brush each stick generously with the garlic herb butter.
Bake
  1. Bake at 400°F (200°C) for 15-18 minutes until dough is golden brown and cheese is melting.
  2. For extra browning, broil on high for 1 minute while watching closely.
Finish and Serve
  1. Remove from oven, brush again with remaining garlic herb butter, and sprinkle with chopped parsley.
  2. Let rest for 3-4 minutes before serving warm.

Notes

Use the freshest sliced meat for the best texture. For lower sodium, reduce added salt and use low-sodium Worcestershire sauce. Provolone provides authentic Philly flavor; mozzarella adds stretch.