![- 1 package pizza dough (store-bought or homemade) - 1 cup ribeye steak, thinly sliced - 1 small onion, thinly sliced - 1 small green bell pepper, thinly sliced - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup provolone cheese, shredded - 1 cup mozzarella cheese, shredded - 1 egg, beaten (for egg wash) - 1 tablespoon fresh parsley, chopped (for garnish) Choosing the right ribeye steak makes a big difference. Look for bright red meat with good marbling. This fat adds flavor and helps keep the meat juicy. For cheese, I suggest using provolone and mozzarella. Provolone adds a nice sharp taste, while mozzarella gives that gooey melt. You can mix in some cheddar for extra flavor too. If you want to make your own pizza dough, that’s great! But store-bought works well too. Just make sure to let it rest before rolling it out. This keeps it from shrinking back while you shape it. - Preheat your oven to 425°F (220°C). - In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and green bell pepper. Sauté until soft, about 5-7 minutes. Remove and set aside. - In the same skillet, add 1 cup of thinly sliced ribeye steak. Season with 1 teaspoon of garlic powder, salt, and pepper. Cook for about 4-5 minutes until the steak is just cooked through. - Add the sautéed onions and bell peppers back to the skillet. Mix everything well. - On a lightly floured surface, roll out the pizza dough into a large rectangle, about ¼ inch thick. - Sprinkle half of the provolone and mozzarella cheese evenly over one half of the dough. - Add the steak and vegetable mixture over the cheese layer. Top with the remaining cheese. - Fold the dough over the filling to create a stuffed breadstick shape. Pinch the edges to seal completely. - Cut the stuffed dough into equal-sized strips. Place them on a baking sheet lined with parchment paper. - Brush the tops with the beaten egg for a golden finish. - Bake in the preheated oven for 12-15 minutes or until the breadsticks are golden brown and the cheese is melted. - Once baked, let them cool slightly. Sprinkle with chopped parsley before serving. You can find the full recipe above to guide you through this delicious process! Serve your Philly cheesesteak stuffed cheesy breadsticks warm. I love pairing them with marinara sauce. The rich tomato flavor goes well with the cheesy breadsticks. For a nice touch, add fresh parsley on the side. Arrange the breadsticks on a colorful platter. This makes them look even more tempting. Avoid overstuffing your breadsticks. If you add too much filling, they may burst open. Make sure to seal the dough properly. Pinching the edges well keeps all the goodness inside. A good seal helps your breadsticks stay intact while baking. You can add spices or herbs to the steak for more flavor. Try using Italian seasoning or a pinch of red pepper flakes. These add a nice kick. Mix different cheese blends for a fun twist. Using cheddar or gouda with provolone enhances the taste. Experiment with cheese and spices to find your favorite combination. {{image_2}} You can change the meat in your breadsticks. Try chicken or turkey instead of ribeye. These swaps give a new taste while keeping it easy. For a vegetarian option, use mushrooms or eggplant. They bring great flavor and texture. You can also mix in your favorite veggies, like spinach or zucchini. Want some heat? Add jalapeños to the mix. They make the dish spicy and fun. You can also try different cheeses for new flavors. Pepper jack adds a kick, while gouda gives a smoky taste. Mixing cheeses can make every bite unique. If you need gluten-free breadsticks, look for gluten-free pizza dough. Many stores sell it now. You can also make your own using almond flour or cauliflower. For the filling, use gluten-free meats and veggies. Just check labels to be sure they are gluten-free. To keep your Philly cheesesteak stuffed cheesy breadsticks fresh, store them in an airtight container. Place a paper towel inside to absorb moisture. They will last for about 3 to 4 days in the fridge. Always cool them down before sealing the container. This prevents sogginess. You can freeze these breadsticks before or after baking. If freezing before baking, wrap each one tightly in plastic wrap. Place them in a freezer bag to prevent freezer burn. They can last up to 3 months this way. To freeze after baking, wait until they cool completely, then store in an airtight container. For thawing, move them to the fridge overnight. This helps maintain their texture. You can also thaw them at room temperature for about 1-2 hours if you're in a hurry. To reheat without losing quality, use an oven. Preheat it to 350°F (175°C) and place the breadsticks on a baking sheet. Heat for about 10-12 minutes. This ensures they get warm and crispy. Avoid using a microwave, as it can make them chewy. Keep an eye on them to prevent burning. Enjoy them warm for the best taste! To make these stuffed breadsticks, start by preheating your oven to 425°F (220°C). Sauté thinly sliced onions and green peppers in olive oil until soft. Cook thinly sliced ribeye steak with garlic powder, salt, and pepper until done. Roll out pizza dough into a rectangle. Sprinkle half the provolone and mozzarella cheese on one half of the dough. Layer the steak mixture on top and add the remaining cheese. Fold the dough over, seal the edges, and cut into strips. Bake for 12-15 minutes until golden brown. [Full Recipe] Yes, you can make these breadsticks ahead of time. Prepare the filling and dough separately. Store the filling in the fridge for up to two days. You can also assemble the breadsticks and keep them in the fridge. Bake them just before serving for the best taste. I love serving these breadsticks with marinara sauce. It adds a nice, tangy flavor. You can also try ranch dressing or a spicy aioli for a fun twist. These sauces enhance the breadsticks and make them even better. You can change the filling to suit your taste. Try using chicken or turkey instead of ribeye steak. For a vegetarian option, add mushrooms, spinach, or zucchini. Mixing in different spices or herbs can also add unique flavors to the filling. Provolone cheese is a classic choice for cheesesteaks. It melts well and has a mild flavor. You can also use mozzarella for extra creaminess. For something different, try adding pepper jack for a spicy kick, or gouda for a rich taste. You can create tasty Philly cheesesteak stuffed cheesy breadsticks with easy steps. Start with high-quality ingredients like ribeye and flavorful cheeses. Follow the preparation and baking instructions to avoid common mistakes. Remember, you can personalize these breadsticks with different meats or veggies. In the end, these breadsticks make a fun dish for any meal. Enjoy the flavor and impress your friends with your cooking skills!](https://toastedrecipes.com/wp-content/uploads/2025/05/16b9f63d-d5a7-4449-9acf-a7af0421a90c-300x300.webp)
Philly Cheesesteak Stuffed Cheesy Breadsticks
Indulge in the ultimate comfort food with these Philly Cheesesteak Stuffed Cheesy Breadsticks! Made with tender ribeye steak, sautéed onions and peppers, and gooey provolone and mozzarella, these breadsticks are a delicious twist on a classic favorite. Perfect for game day or a cozy family dinner, they're easy to make and utterly irresistible. Click through to discover the full recipe and elevate your snack game today!