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Philly Cheesesteak Stuffed Cheesy Breadsticks

Philly Cheesesteak Stuffed Cheesy Breadsticks

DeShawn Mitchell
A delicious twist on the classic Philly cheesesteak, these breadsticks are stuffed with tender steak, melted cheese, and sautéed veggies, wrapped in a warm, cheesy dough. Perfect for parties, game days, or a cozy family dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 breadsticks
Calories 350 kcal

Ingredients
  

Dough

  • 1 lb pizza dough store-bought or homemade

Filling

  • 1 lb flank steak thinly sliced against the grain
  • 1 medium onion yellow or white, thinly sliced
  • 1 medium bell pepper green, thinly sliced
  • 2 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 2 cups provolone cheese shredded
  • 2 tbsp butter melted, for brushing
  • salt and pepper to taste

Instructions
 

Prepare the Dough

  • Roll out the pizza dough on a lightly floured surface into a large rectangle, about 1/4-inch thick.

Cook the Filling

  • In a skillet, sauté the thinly sliced steak with onions, bell peppers, and minced garlic until the steak is cooked and the veggies are tender and slightly caramelized. Season with salt, pepper, garlic powder, and oregano. Set aside to cool slightly.

Assemble the Breadsticks

  • Spread a generous layer of shredded provolone cheese over the rolled-out dough. Spoon the cooked cheesesteak filling evenly over the cheese.
  • Roll the dough up tightly from one end, like a jelly roll. Pinch the seam to seal, then slice into 1-inch thick breadsticks. Place seam-side down on a greased baking sheet.
  • Brush the tops with melted butter and sprinkle with a little extra cheese and garlic powder.

Bake

  • Preheat the oven to 375°F (190°C). Bake the breadsticks for 12-15 minutes, or until golden brown and the cheese is melted and bubbly.
  • Remove from the oven and let cool slightly before serving.

Notes

  • 1- Use quality steak for the best flavor; steak tips work great.
  • 2- Don’t overcook the steak; you want it tender, not tough.
  • 3- Serve warm with marinara, ranch, or garlic aioli for dipping.
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