Description
These Philly Cheesesteak Stuffed Cheesy Breadsticks are a delicious fusion of tender ribeye steak, sautéed peppers and onions, and melted mozzarella and provolone cheeses, all wrapped in a golden, buttery pizza dough. Perfect as an appetizer or main course, these breadsticks deliver the classic flavors of a Philly cheesesteak with a fun, shareable twist. Served warm with marinara or cheese sauce for dipping, they’re ideal for game days, parties, or any casual gathering.
Ingredients
Scale
For the Filling
- 1 tablespoon olive oil
- ½ pound thinly sliced ribeye steak
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Breadsticks
- 1 pound pizza dough (homemade or store-bought)
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded provolone cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Italian seasoning
- 1 tablespoon grated Parmesan cheese
For Serving
- Marinara or cheese sauce for dipping
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Sauté Vegetables: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced onions and green bell peppers and cook for about 5 minutes, until softened and slightly caramelized to enhance their natural sweetness.
- Cook the Steak: Add the thinly sliced ribeye steak to the skillet with onions and peppers. Season with garlic powder, salt, and black pepper. Cook for 3 to 4 minutes until the steak is just browned but still tender. Remove the skillet from heat and let the mixture cool slightly to prevent dough from becoming soggy.
- Prepare the Dough: On a floured surface, roll out the pizza dough into a large rectangle, approximately 12 by 16 inches, ensuring it’s even in thickness for uniform baking.
- Assemble the Breadsticks: Sprinkle the shredded mozzarella and provolone cheeses evenly down the center of the dough rectangle. Top the cheese with the prepared steak, onion, and pepper mixture, spreading it lengthwise. Fold the dough over lengthwise to cover the filling and pinch the edges tightly to seal and prevent any filling from leaking out during baking.
- Brush and Season: Place the sealed dough seam-side down onto the prepared baking sheet. Brush the top generously with melted butter to achieve a golden crust and sprinkle evenly with Italian seasoning and grated Parmesan cheese for extra flavor and texture.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the breadsticks are golden brown and cooked through, the cheese inside melted, and the crust crisp.
- Rest and Serve: Remove from the oven and let the breadsticks rest for 5 minutes before slicing. This resting time allows the filling to set slightly, making slicing easier and less messy. Serve warm with marinara or cheese sauce for dipping.
Notes
- For extra flavor, add sautéed mushrooms to the filling mixture.
- If ribeye steak is unavailable, thinly sliced sirloin or shaved beef are good alternatives.
- These breadsticks are best enjoyed fresh but can be reheated in the oven to maintain their crispness.
- Ensure the filling is cooled slightly before assembly to avoid soggy dough.
