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Mouthwatering Philly Cheesesteak Breadsticks

Category: Satisfying Main Dishes for Every Occasion

Breadsticks get rolled out, tightly stuffed with juicy steak, melty mozzarella, onions, and peppers. You seal up the dough so none of the tasty bits escape, bake till golden, then brush on warm butter. Sprinkle parsley if you want—it looks nice. They taste great once they've cooled just a bit, especially dunked in marinara or cheese dip. Boys, these are perfect at parties or around the table, and you can toss in mushrooms or spicy peppers if you want to mix things up.

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Barbara Chef
Updated on Mon, 13 Oct 2025 21:50:09 GMT
A board full of sandwiches stuffed with cheese, steak, and onions. Highlight
A board full of sandwiches stuffed with cheese, steak, and onions. | cookwithcarla.com

These tasty Philly Cheesesteak Breadsticks are all about golden, crispy bread stuffed with juicy steak. They’re awesome finger food for movie nights or hanging out with friends. You get the classic cheesesteak flavor in a fun, easy-to-grab stick, and it’s super simple if you’ve got a handful of good ingredients.

Whenever we bring out these crispy sticks at family game night, everyone grabs for them. Empty plate in no time, not a crumb left.

Ingredients

  • Pizza dough: about 450g, store-bought dough from the fridge saves time and always works if it's stretchy and fresh
  • Mozzarella: 100g roughly shredded, super creamy when it melts, and fresh buffalo mozzarella packs extra flavor
  • Steak: 225g thinly sliced, best with marbled beef like sirloin or ribeye for juiciness
  • Onion: 80g finely diced, gives sweetness and crunch, yellow onions are mellow and perfect
  • Green bell pepper: 80g thin strips, brings crisp bite, just make sure it’s firm and fresh
  • Olive oil: about 1 tablespoon for frying, grab a flavorful extra virgin one
  • Garlic powder: around 1 teaspoon to punch up the flavor
  • Salt and black pepper: add as much as you like, fresh cracked is always better
  • Butter: 2 tablespoons to brush, melts fast and makes that crunchy golden top
  • Dried parsley: about 1 teaspoon sprinkled on for color and a hit of freshness
  • Your go-to marinara or cheese sauce: for dipping, makes these even more crave-worthy

Step-by-Step Guide

Let cool and serve
Give the breadsticks a few minutes out of the oven so the cheese stays put. Dip in your favorite cheesy or tomato sauce and munch away.
Bake and finish
Place filled sticks on the tray seam-side down, slather with melted butter, then sprinkle parsley on top if you like. Bake for about 15 to 18 minutes till they’re crispy and golden.
Fill and shape
Spoon cooled steak filling plus the grated mozzarella along each strip’s middle. Fold dough over and pinch well to seal, making tight little sticks.
Roll out the dough
Lightly flour your surface, use a rolling pin to flatten dough into a big rectangle (about half a centimeter thick), then slice into 6-8 strips depending how big you want 'em.
Sear meat and veggies
Heat a pan and toss in olive oil plus steak, sear over medium until browned. Add bell pepper and onion, sauté everything for 3-5 minutes till soft. Stir in garlic powder, salt, and pepper, then let this cool off a bit.
Preheat oven and set up tray
Crank your oven to 200°C and pop some parchment or a light coat of oil on your baking tray.
A row of sandwiches loaded with beef and cheese on a plate. Highlight
A row of sandwiches loaded with beef and cheese on a plate. | cookwithcarla.com

Good to Know

Packed with protein, these fill you up for hours
Speedy, plus they wow your guests every time
A breeze for buffets or if you love finger foods
I’m obsessed with the gooey cheese stretch when you break one apart—one time my kid ate six in a row and still raves about them

Keeping Them Fresh

Store any cooled breadsticks in an airtight box in your fridge. They keep for 2–3 days. Warm them up in the oven to keep the outside crispy and the inside soft.

Switch It Up

No steak? Try pan-fried chicken breast, it works great. For a vegetarian take, use sautéed mushrooms, eggplant, or even smoked tofu. Want extra punch? Swap some mozzarella for cheddar or Emmental.

Serving Ideas

Don’t just stick with cheese sauce or marinara—add a fresh yogurt-herb dip or some ajvar. Enjoy them with salad for a quick meal, or bring them along as a BBQ side.

Food Culture Facts

Philly cheesesteaks are American sandwich icons from Philadelphia. This breadstick spin takes all that filling and turns it snack-friendly with a little euro twist for easy sharing.

Recipe FAQs

→ How do I keep the cheese from leaking out in the oven?

Press those dough edges together really well, and lay the seam down on your baking tray.

→ Can I change up the filling?

Totally! Try frying up mushrooms or toss in some spicy peppers to switch up the flavor.

→ What's a good dip to serve these with?

Cheese sauce or marinara work great, and garlic dip is tasty too.

→ Any tips for cooking the steak?

Don't cook it too long—just a quick sear so it stays tender and juicy even after baking.

→ Is there a different dough that works here?

Pizza dough's the top pick, but baguette dough or a classic bread dough can also do the trick.

cheesesteak breadsticks

Tender beef, gooey cheese, peppers, and onions wrapped up in pizza dough and baked golden—a bold snack you'll love.

Prep Time
25 min
Cook Time
18 min
Total Time
43 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Amerikanisch

Yield: 6 Servings (6–8 Brotsticks)

Dietary Preferences: ~

Ingredients

→ Füllung

01 225 g Rindersteak, hauchdünn aufgeschnitten (Hüft- oder Ribeye-Steak, idealerweise leicht marmoriert)
02 80 g gelbe Zwiebel, fein geschnitten
03 80 g grüne Paprika, in schmale Streifen geschnitten
04 1 Esslöffel natives Olivenöl extra
05 1 Teelöffel Knoblauchpulver
06 Salz und frisch gemahlener schwarzer Pfeffer, nach Geschmack

→ Teig und Füllung

07 450 g frischer Pizzateig (gekühlt, elastisch und frisch)
08 100 g Mozzarella, grob gerieben

→ Finish

09 2 Esslöffel Butter, geschmolzen
10 1 Teelöffel getrocknete Petersilie, zum Bestreuen (optional)
11 Marinara- oder Käsesauce zum Dippen, nach Belieben

Steps

Step 01

Den Backofen auf 200 °C Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier belegen oder leicht einfetten.

Step 02

Olivenöl in einer Pfanne bei mittlerer Hitze erhitzen. Steakstreifen darin kurz kräftig anbraten, bis sie goldbraun sind. Zwiebel und Paprika zufügen und unter regelmäßigem Wenden 3–5 Minuten weich dünsten. Knoblauchpulver, Salz und Pfeffer einrühren und alles leicht abkühlen lassen.

Step 03

Den Pizzateig auf einer bemehlten Arbeitsfläche zu einem etwa 0,5 cm dicken Rechteck ausrollen. Teig in 6 bis 8 gleich große Streifen schneiden – je nach gewünschter Snackgröße.

Step 04

Je einen Teil der abgekühlten Steak-Gemüse-Mischung und des geriebenen Mozzarellas in Längsrichtung mittig auf jedem Teigstreifen verteilen. Die Teigseiten straff über die Füllung legen und die Ränder fest zusammendrücken, damit die Füllung vollständig umschlossen wird und keine Lücken bleiben. Zu länglichen Brotstangen formen.

Step 05

Die gefüllten Stangen mit der Naht nach unten auf das vorbereitete Blech legen. Großzügig mit geschmolzener Butter bestreichen und nach Wunsch mit getrockneter Petersilie bestreuen. Im vorgeheizten Ofen 15–18 Minuten goldbraun und knusprig backen.

Step 06

Die gebackenen Brotstangen einige Minuten abkühlen lassen, damit der Käse stabil bleibt. Nach Belieben zusammen mit Marinara- oder Käsedip anrichten.

Notes

  1. Für zusätzliche Würze können angebratene Champignons oder scharfe Peperoni mit in die Füllung gegeben werden.
  2. Die Teignähte sorgfältig verschließen, damit die Füllung beim Backen nicht austritt.

Required Equipment

  • Backblech
  • Backpapier
  • Bratpfanne
  • Kochlöffel
  • Messer
  • Nudelholz

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Enthält Gluten, Milchprodukte und kann Spuren von Ei enthalten.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 365
  • Fat: 16 g
  • Carbs: 38 g
  • Protein: 18 g