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Philly Cheesesteak Stuffed Cheesy Breadsticks

Philly Cheesesteak Stuffed Cheesy Breadsticks

Soft, golden breadsticks stuffed with tender seasoned beef, sautéed onions and peppers, provolone, and mozzarella cheese, then baked until crispy on the outside and irresistibly cheesy inside.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting time 8 minutes
Total Time 48 minutes
Servings: 8 Breadsticks
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • For the Filling
  • 1 pound 450g ribeye steak or shaved beef, thinly sliced
  • 1 tablespoon olive oil
  • 1 small onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • ½ cup shredded mozzarella cheese
  • 6 slices provolone cheese or 1 cup shredded provolone
  • For the Dough
  • 1 pound pizza dough store-bought or homemade
  • 1 tablespoon melted butter
  • ½ teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley optional
  • Extra shredded mozzarella for topping

Method
 

  1. Prepare the Filling
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Sauté the onion and bell pepper for 4–5 minutes until softened.
  4. Add the sliced beef along with the garlic powder, salt, black pepper, and Worcestershire sauce.
  5. Cook for 3–4 minutes until the beef is browned but still tender.
  6. Stir everything together and remove from the heat.
  7. Allow the filling to cool slightly.
  8. Prepare the Dough
  9. Preheat the oven to 375°F (190°C).
  10. Line a baking sheet with parchment paper.
  11. Roll the pizza dough into a rectangle about 10 × 14 inches.
  12. Fill & Shape
  13. Spread the beef mixture evenly over one half of the dough.
  14. Arrange the provolone cheese over the beef.
  15. Sprinkle the mozzarella cheese on top.
  16. Fold the remaining half of the dough over the filling.
  17. Press and crimp the edges tightly to seal.
  18. Score the dough into breadstick portions without cutting all the way through.
  19. Bake
  20. Brush the top with melted butter.
  21. Sprinkle with garlic powder and additional mozzarella cheese.
  22. Bake for 18–22 minutes until golden brown and the cheese is bubbly.
  23. Cool & Serve
  24. Let the breadsticks rest for 5 minutes before slicing completely.
  25. Garnish with chopped parsley if desired.
  26. Serve warm with marinara sauce, garlic aioli, ranch dressing, or chipotle mayo.

Notes

  • Freeze the ribeye for about 30 minutes before slicing to make it easier to cut thinly.
  • Avoid overcooking the beef to keep it juicy and tender.
  • Don't overfill the dough or the filling may leak during baking.
  • Combining provolone and mozzarella gives the best balance of authentic flavor and cheesy stretch.
  • Seal the dough edges well to keep the cheese inside while baking.