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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.
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.
Common Questions About This Recipe
- → 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.