Philly cheеsesteаk is one of those sаndwiches thats known pretty much everywhere . It comes from Philly and its got thin beef, melted сheese and cooked onions all piled in a soft roll . People love it cause it tastes so rich and filling , and its just simple comfort food .
Now think about taking that flavor and stuffing it inside breadsticks full of gooey cheese . This twist turns two fav foods into one snack thats crazy good . The breadstick is warm and stretchy while the steak filling brings all the savory taste you expect .
Mixing the hearty steak bits with melty cheese inside a soft dough makes these stuffed cheesy breadsticks a winner for parties or just a solo treat .
What is a Philly Cheesesteak?
The Philly cheesesteak is more than just a sаndwich . Its a bit of history from early 1900s Philadelphia . Legend says Pat Olivieri was selling hot dogs, then one day he grilled some thin beef, put it in a roll and people went nuts . Later he added cheese, often Cheez Whiz , and thats how it became the iconic cheеsesteаk we know today .
A traditional Philly cheesesteak uses thin ribeye or sirloin cooked quick on a hot griddle . Then its topped with provolone or Cheez Whiz , plus sautéed onions and maybe peppers . Everything gets piled in a crusty hoagie roll so you get a mix of textures and flavors in every bite .
Over time restaurants played with it—some use mushrooms or jalapeños , others try different sauces . But the basic mix of meat, cheese and onions is what keeps people coming back again and again .
The Appeal of Cheesy Breadsticks
Cheesy breadsticks are a fave appetizer or snack . They started in Italian spots, often served with pasta . The outside is doughy and warm, the inside all full of melted cheese , its hard to resist pulling them apart .
Some breadsticks have herbs, garlic or spices mixed in the dough . Others stick to plain but load on more cheese . No matter how you get them, breadsticks bring a slice of comfort and fun to the table .
Combine that with the bold taste of Philly cheesesteak and you end up with a mashup thats truly something new . Its a tasty mash of two classics .
Ingredients for Philly Cheesesteak Stuffed Cheesy Breadsticks
You need fresh ingredients that hit both cheesesteak and breadstick vibes . Here is what you will need :
Main Ingredients
- Steak (ribeye or sirloin): Thin slices work best , they cook fast and stay tender .
- Cheeses (provolone and mozzarella): Provolone gives sharp taste , mozzarella makes it stretchy .
- Breadstick dough (store-bought or homemade): Roll it out thin so you can wrap the filling .
Additional Components
- Onions: Cook until soft and a bit sweet .
- Peppers: Bell peppers give crunch and color .
- Olive oil, garlic, and seasonings: A bit of oil and spices lifts all the flavors .
Equipment Needed
- Baking sheet: For baking the breadsticks .
- Mixing bowl: To mix filling stuff .
- Skillet: To cook steak and veggies .
- Rolling pin: To flatten the dough .
Detailed Recipe for Philly Cheesesteak Stuffed Cheesy Breadsticks
Preparation Time
About 15 minutes prep and 15–20 minutes cooking .
Directions
1. Preparing the Filling
Heat your skillet over med-high heat . Drizzle olive oil , then add onions and peppers , stirring till they are soft . Toss in the steak slices and let them sear . Season with salt, pepper and any spice you like . When steak is cooked, lower heat and stir in cheeses till they melt together with meat and veggies . Take off heat and let cool a bit .
2. Preparing the Dough
For store dоugh, roll on a floured surface to about ¼ inch thick . For homemade , mix flour, yeast, salt and water and knead till smooth , then roll it out . Cut dough into rectangles for wrapping .
3. Assembling the Breadsticks
Put a line of filling on one edge of dough rectangle . Fold dough over and press edges firm so nothing leaks out . Repeat with all filling .
4. Baking the Breadsticks
Preheat oven to 375°F (190°C) . Place breadsticks on greased sheet and brush tops with oil or melted butter . Bake 15–20 minutes till golden brown . Cool a few minutes before serving .
Tips for Perfect Breadsticks
- Cheese melting techniques: Use both provolone and mozzarella so it pulls nice .
- Alternatives for fillings: Try mushrooms instead of steak for a veggie version .
- Serving suggestions and dips: Marinara or ranch sauce are top choices .
Variations and Customizations
- Catering to dietary restrictions: Use gluten-free dough or plant-based cheese to fit diets .
- Flavoring options: Add herbs like oregano or garlic powder in the dough .
- Other fillings: Try BBQ chicken or buffalo style for something new .
Storing and Reheating Leftovers
Let breadsticks cool then store in airtight container . In fridge for up to 3 days or freeze longer . Reheat in oven at 350°F (175°C) for 10–15 minutes till crispy .
Pairing Suggestions
- Ideal beverages: Cold beer, soda or red wine go well .
- Side dishes: Fries, salad or coleslaw balance the rich breadsticks .
FAQs
1. Can I use a different type of steak?
Yes , you can try flank or skirt steak or any cut you like .
2. What cheese works best for stuffing?
Provolone and mozzarella are classics , but cheddar or gouda also melt great .
3. Can I make the dough from scratch?
Sure , mix flour, yeast, salt and water and knead till smooth .
4. How do I store leftover breadsticks?
Cool fully then keep in fridge for 3 days or freeze longer .
5. What dips pair well with these breadsticks?
Marinara, ranch or garlic butter are popular choices .
Conclusion
These Philly cheesesteak stuffed cheesy breadsticks mix two all-time favs into one snack that everyone will love . Grab your ingredients, get cooking and share these with friends or fam for a hit dish !
Philly Cheesesteak Stuffed Cheesy Breadsticks
Equipment
- 1 oven
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 frying pan
- 1 rolling pin
- 1 measuring cups and spoons
Ingredients
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, diced (about ½ cup)
- 1 small bell pepper, diced (about ½ cup)
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- to taste salt
- to taste pepper
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 can refrigerated pizza dough (13.8 ounces)
- 1 egg beaten (for egg wash)
- 1 tablespoon dried parsley (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a frying pan, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté for about 3-4 minutes until softened.
- Increase the heat to medium-high and add thinly sliced beef sirloin to the pan. Cook for about 5-6 minutes until the meat is browned. Stir in garlic powder, Worcestershire sauce, salt, and pepper. Remove from heat and let it cool slightly.
- On a floured surface, roll out the pizza dough into a large rectangle.
- Spread half of the provolone cheese and half of the mozzarella cheese evenly across the dough.
- Spoon the beef and vegetable mixture evenly over the cheese. Top with the remaining cheese.
- Carefully fold the dough over to create a long breadstick shape. Pinch the edges to seal.
- Cut the dough into individual breadsticks, about 2-3 inches wide.
- Place the cut breadsticks on the prepared baking sheet and brush the top with the beaten egg for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until golden brown and bubbly.
- Remove from the oven and let cool for a few minutes. If desired, sprinkle with dried parsley before serving.
