Philly Cheesesteak Stuffed Breadsticks

This Philly cheesesteak stuffed cheesy breadstick recipe combines two comfort food favorites into one irresistible dish. The flaky golden breadsticks conceal savory steak strips, caramelized veggies, and melty cheese that creates the perfect pull-apart texture. I created this recipe when looking for creative ways to use leftover steak and it quickly became requested at every family gathering.

I first made these breadsticks during a football playoff weekend and now my family requests them for every major sporting event. The combination of crispy exterior and gooey filling brings everyone to the kitchen before I can even announce dinner.

Ingredients

• 1 lb flank steak: thinly sliced. Choose a well-marbled cut for the best flavor and tenderness.
• 1 tablespoon olive oil: Use a good quality oil that can withstand high heat cooking.
• 1 onion: sliced. Sweet onions like Vidalia work wonderfully here for natural sweetness.
• 1 bell pepper: sliced. Red or green both work but red offers a slightly sweeter profile.
• 1/2 cup mushrooms: sliced. Baby bellas provide richer flavor than white button mushrooms.
• 1/4 teaspoon salt: Kosher salt distributes more evenly throughout the filling.
• 1/4 teaspoon black pepper: Freshly ground provides the best aromatic quality.
• 2 cups shredded mozzarella cheese: Buy block cheese and shred it yourself for better melting.
• 1 pizza dough: store-bought or homemade. The refrigerated dough in tubes works perfectly here.
• 1 tablespoon melted butter: Use unsalted to control the overall saltiness.
• 2 tablespoons grated Parmesan cheese: Fresh grated creates a better texture than pre-packaged.
• 1 teaspoon garlic powder: This adds depth without overpowering the other flavors.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F and allow it to fully preheat while preparing the filling. This ensures even baking and perfect golden breadsticks. Position the rack in the center of the oven for optimal heat distribution.

Sear the Steak:

Heat your olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the thinly sliced flank steak in a single layer without overcrowding to achieve proper browning. Cook for 2 to 3 minutes until caramelized on the edges but still slightly pink in the center as it will continue cooking in the oven.

Sauté the Vegetables:

Add your sliced onions, bell peppers, and mushrooms to the same pan with the steak. Cook for 5 to 7 minutes stirring occasionally until the vegetables soften and begin to caramelize. The onions should become translucent and slightly golden at the edges. Season with salt and pepper bringing all the flavors together.

Prepare the Dough:

Roll out your pizza dough on a lightly floured surface to about 1/4 inch thickness. Using a sharp knife or pizza cutter divide the dough into 2-inch wide strips approximately 6 to 8 inches long. The consistent sizing ensures even baking.

Assemble the Breadsticks:

Place a spoonful of the steak mixture toward one end of each dough strip leaving a small border. Sprinkle generously with mozzarella cheese. Carefully roll the dough starting from the filled end keeping the filling tucked inside. Pinch the edges and ends firmly to seal in all the delicious ingredients.

Finish and Season:

Arrange the rolled breadsticks on a parchment-lined baking sheet leaving about an inch between each. Brush the tops with melted butter ensuring complete coverage for golden browning. Sprinkle with the grated Parmesan cheese and garlic powder creating a savory crust.

Bake to Perfection:

Bake in the preheated oven for 12 to 15 minutes until the breadsticks are golden brown and the cheese inside is melted. The dough should feel firm to the touch and sound hollow when tapped while the tops will be crispy and fragrant.

Serve:

Remove from the oven and let cool for 2 to 3 minutes before serving. This allows the filling to set slightly so it does not spill out when bitten. Serve warm with marinara sauce, ranch dressing, or a creamy cheese sauce for dipping.

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The bell peppers in this recipe add a perfect sweet crunch against the savory steak. My grandmother always insisted on adding bell peppers to any cheesesteak inspired dish saying they brought the whole meal together. Now I cannot imagine making these breadsticks without that crucial ingredient that balances the richness of the meat and cheese.

Storage and Reheating

These stuffed breadsticks keep wonderfully in an airtight container in the refrigerator for up to 3 days. To reheat simply place them in a 350°F oven for about 10 minutes until heated through and crispy again. Avoid microwaving as this will make the breadsticks soggy and chewy rather than maintaining their crisp exterior. For longer storage you can freeze the assembled but unbaked breadsticks for up to 1 month. Bake directly from frozen adding 3 to 5 minutes to the original baking time.

Perfect Pairings

These Philly cheesesteak stuffed breadsticks shine as an appetizer but can easily become the star of a meal. Serve with a simple green salad dressed with vinaigrette to cut through the richness. For game day spreads pair with buffalo wings, vegetable platters, and a variety of dipping sauces. They also complement tomato soup perfectly as a heartier alternative to classic grilled cheese sandwiches. Consider setting up a dipping station with marinara, cheese sauce, ranch, and hot sauce to let guests customize their experience.

Make Ahead Tips

You can prepare the steak and vegetable filling up to 2 days in advance and store it in the refrigerator. This actually improves the flavor as the seasonings have time to fully develop. The assembled breadsticks can be prepared up to 4 hours ahead and kept refrigerated until ready to bake. For best results bring them to room temperature for about 20 minutes before baking to ensure even cooking. If making the pizza dough from scratch prepare it the day before and let it slow rise in the refrigerator overnight for deeper flavor development.

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Frequently Asked Questions About the Recipe

→ Can I use pre-cooked steak for these breadsticks?

Yes, leftover steak works wonderfully in this dish. Simply slice it thinly and add it to the vegetables during the last minute of sautéing just to warm through. This is a great way to repurpose steak from a previous meal.

→ What's the best cheese substitute for mozzarella?

Provolone is an excellent authentic substitute for mozzarella in these Philly cheesesteak breadsticks. Other good options include white American cheese, Monterey Jack, or a combination of cheeses for more complex flavor.

→ Can I prepare these breadsticks ahead of time?

Yes, you can prepare the filling up to 2 days ahead and store it refrigerated. You can also assemble the breadsticks and refrigerate them for up to 4 hours before baking. For best results, brush with butter and add toppings just before baking.

→ How do I prevent the breadsticks from getting soggy?

Cool the filling completely before assembling the breadsticks. Also, make sure to drain any excess liquid from the vegetable and steak mixture. Rolling the dough tightly and ensuring the seams are well-sealed will also help maintain crispness.

→ What dipping sauces pair well with these breadsticks?

While marinara sauce is a classic pairing, these breadsticks are also delicious with cheese sauce, ranch dressing, garlic aioli, or a spicy sriracha mayo. For an authentic Philadelphia touch, try a side of Cheez Whiz for dipping.

→ Can I freeze these cheesesteak breadsticks?

Yes, you can freeze them either before or after baking. To freeze before baking, assemble completely, flash-freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3-4 minutes to the baking time.