If you love Philly cheesesteaks and cheesy breadsticks, this recipe is the perfect marriage of two irresistible classics. Imagine tender, thinly sliced ribeye or sirloin steak, perfectly sautéed with sweet onions and crisp green peppers, all smothered in gooey melted provolone and mozzarella cheeses — then wrapped inside soft, golden, homemade breadsticks. The result? A mouthwatering, crowd-pleasing appetizer or snack that will vanish in minutes at any party, game day, or family dinner.
Why These Philly Cheesesteak Stuffed Cheesy Breadsticks Are a Must-Try
This recipe isn’t just about stuffing breadsticks with cheese and meat — it’s an experience that layers flavors and textures:
- All the Classic Cheesesteak Flavors: Juicy steak, sautéed peppers, and onions combined with rich, melty cheeses.
- Soft Yet Slightly Crispy Bread: The homemade dough bakes into a soft, fluffy interior wrapped by a golden, slightly crisp crust.
- Perfect for Sharing: These breadsticks are easy to serve in a group setting and fun to eat finger-food style.
- Highly Customizable: Add mushrooms, jalapeños, or swap cheeses for your own spin.
The Secret to Perfect Philly Cheesesteak Breadsticks
To get this recipe just right, three elements are crucial:
1. Quality Steak
Opt for ribeye or sirloin for tenderness and flavor. Thin slicing is essential to cook the steak quickly and keep it juicy.
2. Sautéed Veggies
Bell peppers and onions add a subtle sweetness and texture contrast that balances the savory steak and cheese.
3. Cheese Blend
Provolone’s mild tang combined with mozzarella’s stretchy meltiness creates an ideal gooey filling.
4. Homemade Dough
Soft, pillowy dough is what holds it all together — store-bought won’t give quite the same fresh breadstick experience.
Ingredients for Philly Cheesesteak Stuffed Cheesy Breadsticks
For the Dough:
- 2 1/4 cups (280g) all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 3/4 cup (180ml) warm water
- 2 tbsp olive oil
For the Filling:
- 1 lb (450g) ribeye or sirloin steak, thinly sliced
- 1 bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
For the Topping:
- 1 egg (for egg wash)
- 1 tbsp water
- 1/4 cup grated Parmesan cheese
- 1 tsp dried parsley
Step-by-Step Recipe Instructions
1. Make the Dough
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Add the warm water and olive oil, then stir until the dough begins to come together. Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
2. Prepare the Filling
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned but still tender, about 3-4 minutes. Add the sliced bell pepper, onions, and minced garlic, then season with salt and pepper. Sauté everything together until the vegetables soften and become fragrant, about 5 minutes. Remove from heat and let cool slightly.
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