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- 1 package of refrigerated pizza dough - 1 cup cooked steak, thinly sliced (ribeye or your preferred cut) - 1/2 cup bell peppers, diced (a vibrant mix of red and green) - 1/2 cup onion, diced - 1 cup provolone cheese, shredded - 1/2 cup mozzarella cheese, shredded - 2 tablespoons olive oil - 2 teaspoons garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Marinara sauce for dipping Use fresh ingredients for the best flavor. Choose high-quality steak for a tender bite. I prefer ribeye, but any cut works. Dice bell peppers and onions into small pieces. This helps them cook fast and blend well. When choosing cheese, use a mix of provolone and mozzarella. This combo gives a rich, gooey texture. Don’t skip the olive oil; it adds a nice golden color and flavor. If you want to save time, use leftovers or pre-cooked steak. You can swap out the steak for chicken or turkey. For a veggie version, skip the meat and load up on more peppers and onions. Use any cheese you like; cheddar or Monterey Jack can work well. If you want to cut carbs, use cauliflower crust instead of pizza dough. Start by heating a medium skillet over medium heat. Add 2 tablespoons of olive oil. Once hot, toss in 1/2 cup of diced onion and 1/2 cup of diced bell peppers. Stir them often for about 4-5 minutes. You want them soft and fragrant. Next, add 1 cup of thinly sliced cooked steak to the pan. Mix it well with the veggies. Season the mixture with 2 teaspoons of garlic powder, 1 teaspoon of Italian seasoning, salt, and pepper. Cook for 2-3 more minutes to warm the steak. Remove the skillet from heat. On a lightly floured surface, roll out the pizza dough into a rectangle. Aim for a thickness of about 1/4 inch. Cut the dough into strips, each 3 inches wide. At one end of each strip, place a generous scoop of the steak mixture. Top it with a mix of 1 cup of shredded provolone cheese and 1/2 cup of shredded mozzarella cheese. Carefully roll the dough over the filling to create a stick. Pinch the ends to seal the filling inside. Line a baking sheet with parchment paper. Arrange the stuffed breadsticks on the sheet, leaving space between each one. Brush the tops with more olive oil. Sprinkle garlic powder on top for extra flavor. Preheat your oven to 400°F (200°C). Bake the breadsticks for 12-15 minutes. They should turn golden brown and puff up. Once they are done, take them out and let them cool for a couple of minutes. Enjoy them warm with marinara sauce for dipping. One common mistake is not cooking the vegetables long enough. You want the onions and peppers soft and sweet. If you skip this step, your breadsticks can taste bland. Another mistake is overstuffing the breadsticks. This can lead to a messy bake and spills. Keep the filling generous but not overflowing. Also, remember to seal the edges well. Unsealed breadsticks can burst open while baking. To get that gooey, cheesy center, use a mix of provolone and mozzarella. The provolone adds a rich flavor, while the mozzarella gives that perfect melt. Spread the cheese evenly over the filling. This ensures every bite is cheesy. Don’t forget to brush the tops with olive oil before baking. This step creates a golden and crispy crust. Marinara sauce is a classic choice for these breadsticks. It adds a nice tangy flavor. You can also try ranch dressing for a creamy twist. If you like heat, a spicy aioli works well too. For a fun twist, mix some garlic powder into your dipping sauce. This enhances the garlic flavor in your breadsticks even more. {{image_4}} You can switch up the meat in your breadsticks for fun. Try using cooked chicken or turkey. Both give a lighter taste. You could also use pulled pork for a smoky flavor. If you like bold tastes, thinly sliced lamb works well too. Each meat adds its own twist to the dish. You can make these breadsticks vegetarian by skipping the meat. Use a mix of mushrooms and zucchini for a savory bite. Spinach and artichokes also add great flavor. Just sauté the veggies until soft. Then, follow the same steps as the meat version. You still get a cheesy, tasty treat with this option. Adding spices and herbs can make your breadsticks pop. Try using smoked paprika for a smoky taste. A pinch of cayenne pepper adds some heat. You can also mix in fresh herbs like basil or chives for extra freshness. Don’t forget to add garlic powder for that classic taste. These little changes can make a big difference in flavor. Feel free to explore these ideas and find your favorite version! For the full recipe, check the recipe section above. To keep your leftover breadsticks fresh, place them in an airtight container. You can also wrap them in plastic wrap. Store them at room temperature for up to two days. If you want them to last longer, refrigerate them for up to a week. When you're ready to enjoy your breadsticks again, preheat your oven to 350°F (175°C). Place the breadsticks on a baking sheet and cover them with aluminum foil. Heat for about 10-15 minutes until warmed through. This method keeps them soft and tasty. You can also microwave them for 30 seconds, but they may turn chewy. If you want to freeze your breadsticks, wrap each one in plastic wrap. Then, place them in a freezer bag. They can stay frozen for up to three months. To eat, thaw them overnight in the fridge. Then, reheat them in the oven for that fresh-baked taste. Enjoy every cheesy bite! Philly Cheesesteak Stuffed Cheesy Breadsticks stay fresh for about 3 to 4 days in the fridge. Store them in an airtight container to keep them from drying out. If you want to enjoy them later, freezing is a great option. They can last up to 2 months in the freezer. Yes, you can make these breadsticks ahead of time. Prepare the filling and assemble the breadsticks, then cover and chill them in the fridge. Bake them fresh when you're ready to serve. This way, you can enjoy warm, cheesy goodness without the hassle. Serve Philly Cheesesteak Stuffed Cheesy Breadsticks hot and fresh from the oven. Pair them with marinara sauce for dipping. You can also add some crushed red pepper flakes for an extra kick. For a fun twist, sprinkle fresh herbs like parsley on top before serving. Enjoy this tasty treat with friends or family! To wrap it up, we explored how to make delicious Philly cheesesteak stuffed cheesy breadsticks. You learned about the key ingredients, and how to prep the steak and veggies. I shared tips to avoid common mistakes and suggested tasty pairings. You can also try variations, like different meats or a veggie-only option. Storing and reheating your leftovers is easy too. Enjoy these breadsticks anytime and impress your friends with your cooking skills!

Philly Cheesesteak Stuffed Cheesy Breadsticks

Satisfy your cravings with these Philly Cheesesteak Stuffed Cheesy Breadsticks! Made with juicy steak, sautéed peppers, and gooey provolone and mozzarella cheese, these easy-to-make delights are perfect for sharing. Bake them to golden perfection and enjoy with marinara sauce for dipping. Ready to impress your friends and family? Click through for the full recipe and make this cheesy treat at home today!
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Ingredients
  

1 package of refrigerated pizza dough

1 cup cooked steak, thinly sliced (ribeye or your preferred cut)

1/2 cup bell peppers, diced (a vibrant mix of red and green)

1/2 cup onion, diced

1 cup provolone cheese, shredded

1/2 cup mozzarella cheese, shredded

2 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Marinara sauce for dipping

Instructions
 

Preheat your oven to 400°F (200°C) to prepare for baking.

    In a medium skillet over medium heat, add the olive oil. Sauté the diced onion and bell peppers until they soften and become fragrant, about 4-5 minutes.

      Stir in the cooked, sliced steak and mix well with the sautéed vegetables. Season the mixture with garlic powder, Italian seasoning, salt, and pepper, cooking for an additional 2-3 minutes to warm the steak thoroughly. Remove the skillet from heat.

        On a lightly floured surface, roll out the refrigerated pizza dough into a large rectangle, aiming for a thickness of about 1/4 inch.

          Cut the rolled dough into strips, each approximately 3 inches wide.

            On one end of each dough strip, place a generous portion of the steak mixture, then layer on a mix of provolone and mozzarella cheese.

              Carefully roll the dough over the filling to form a stick, pinching the ends to secure and seal the filling inside.

                Line a baking sheet with parchment paper to prevent sticking, and arrange the stuffed breadsticks on the sheet, ensuring there is space between each one for even baking.

                  Brush the tops of the breadsticks with additional olive oil and sprinkle them lightly with garlic powder for added flavor.

                    Bake in the preheated oven for 12-15 minutes, or until the breadsticks are golden brown and puffed.

                      Once done, remove the breadsticks from the oven and allow them to cool for a couple of minutes before serving.

                        Enjoy these warm, cheesy delights with a side of marinara sauce for dipping.

                          Prep Time: 15 min | Total Time: 30 min | Servings: 4

                            - Serving Suggestions: For an extra touch, sprinkle some fresh parsley over the breadsticks before serving, or offer a sprinkle of crushed red pepper flakes for those who enjoy a little heat!