Irresistible Cheesy Philly Steak Sticks

This whole breadstick situation started during last year's football season when I couldn't decide if I should whip up my usual cheesy breadsticks or make Philly cheesesteaks for our watch party. I ended up mashing them together—just to see what would happen—and now my friends keep asking for "those Philly breadstick things" every time we hang out. It's got all the best parts of a cheesesteak, just in snackable, dip-friendly sticks that are total party pleasers.

Funny enough, my brother-in-law (certified Philly guy and cheesesteak purist) gave these a thumbs up at last year's Super Bowl! Meanwhile, my son's teen crew took out two trays before halftime, and my neighbor texted me for the details as soon as she finished hers. Something about soft bread wrapped around that cheesy steak filling makes everyone crave more.

Effortless Ingredients

• Pizza dough: I like to grab fresh dough from the pizza place nearby (they’ll sell you a ball for cheap), or from the deli section at the store. But yeah, the canned stuff works if needed—just know the texture isn’t as chewy as fresh.
• Thin-sliced steak: Ribeye tastes the best for me, but sirloin is awesome too. Thin is key! I usually ask my butcher to slice for me or half-freeze the meat so I can cut it super skinny at home.
• Onions and peppers: You need both for that real-deal Philly vibe. Green peppers keep it classic, but any kind is cool. Add mushrooms if you want, I throw them in sometimes.
• Mozzarella cheese: It melts smooth and stays stretchy, which makes for prime cheese-pull shots. Provolone or even American are cheesesteak standards, but mozz is my favorite for these since it never gets greasy inside.
• Garlic powder: A tiny shake of garlic powder perks up all the other flavors without outshining the steak. I tried real garlic once, but it burned in the oven and tasted weird.

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Detailed Directions

Filling comes first

When making the steak filling, cook the meat until it just loses its pink, about 3 to 4 minutes—don’t cook it all the way, since it’s heading to the oven anyway. Do small batches so you get a good sear and not weird steamed meat. Take your steak out, then use that same pan for the peppers and onions—don’t waste all that beef flavor. Let the mixture cool for about 5-10 minutes so it doesn’t heat up the dough when you go to stuff.

Easy dough tricks

If you want your breadsticks fluffy on the inside but crisp on the outside, don't rush the dough. Let it sit at room temp so it relaxes and doesn’t pull back like a rubber band. Sprinkle on a little flour and roll it out to a quarter-inch—if you go any thinner, it’ll rip once you fill it, any thicker and you're just eating bread. Slice it into long strips using a pizza cutter so you get straight lines. Two inches wide by seven to eight inches long is just right.

Stuff and seal

You don’t need to fill these to the brim. Just two tablespoons per strip does the trick—trust me, more and you'll get leaks. Put your filling right in the middle, leaving space at the ends. Fold the dough over, pinch those seams tight, and give it a little roll so nothing pops open in the oven. If you see little gaps, patch 'em with dough scraps from the edges.

Baking it up

You’ll want the oven fully preheated before you slide these in; if it’s not, you won’t get that awesome puff. Lay your breadsticks seam-down and spread apart so they don’t stick. Don’t forget the butter brush—this helps give the breadsticks a shiny, golden finish that’s not rock hard. I like to check two minutes before the timer goes off; ovens are all over the place. Add a little more time if they’re still looking pale.

How to serve

If you slice these fresh from the oven, all that cheese can go running. Let ’em cool 5 minutes; now the cheese sets up and you get the stretch without the mess. Serve upright in a tall cup or line them up on a round plate in a cool pattern. Want to make it even better? Grab some cheese sauce or marinara for dunking—sometimes I just nuke Cheez Whiz with a splash of milk for a dip.

Swap and play

The best part is mixing things up! If you want to go full-on Philly, swap in cheese sauce inside. Love spice? Toss in jalapeños or shake in red pepper flakes. My friends who dig Buffalo sauce love when I dunk the steak in it before stuffing. Need less carbs? Cauliflower pizza dough kinda works, just be gentle—it’s way more fragile.

The first time I did this, it was honestly a disaster—half the breadsticks split open and the good stuff leaked everywhere. Now I always dab a bit of water around the dough edges before closing, and they actually stay put. I’ve mixed up the cheeses, too—mozzarella alone makes it super stretchy and perfect for those epic cheese pulls you see on Insta.

Casual Crowd-Pleaser

Honestly, these totally belong on a football party snack table or whatever chill hang you’re planning. I set out a tray with a bunch of dips: ranch, cheesy dip, classic marinara, all get snapped up. They’re awesome with cold beer or a spicy Bloody Mary during brunch. Want mini versions? Just chop your dough into small squares and stuff them tiny for a cocktail party. Since they’re hearty, you can even plate them with a little salad and call it dinner—no one ever minds when it’s “just breadsticks.”

Time-Saving Tricks

You can switch up this method to fit your day. Got no time? Use those already-cooked steak strips from the grocery fridge, and just give 'em a quick toss with your peppers and onions. For less fuss, grab canned breadstick dough instead of pizza dough—squish them flat, fill, fold and pinch, and you’re good. Sometimes I mix up the filling a day before, so assembly is super fast when I’m ready to bake.

Prep Ahead Strategy

If you need to get these ready before party day, no stress. Fill and fold all your breadsticks, put them on a tray, and freeze. Once they’re solid, pop them in a freezer bag and stash for up to a month. When it’s go time, bake them straight from frozen—just add about five more minutes than usual. If you only need them later in the same day, make everything ahead but wait until right before baking to brush on that butter.

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I kind of made these by fluke, but now they’re what folks expect me to bring to every party. There’s just something super cozy about biting into a soft, buttery stick full of steak and cheese. Sure, it takes a bit more work than regular breadsticks, but seeing everyone’s reaction is worth it. They’re great when you want something special but not complicated—fun, classic flavors with a twist, and everyone will want to know how you did it!

Recipe FAQs

→ Can I use dough from the store?

Of course! Pre-made dough makes this super simple. Just let it warm up a bit before rolling so it’s easier to handle.

→ What kind of steak should I pick?

Tender options like ribeye or sirloin are great. You can also grab pre-sliced steak strips or use leftover cooked steak.

→ Is it okay to prep these beforehand?

You can make the filling and assemble the sticks a few hours in advance. Keep them chilled until you're ready to bake.

→ Any sauce suggestions for dipping?

Totally! Try marinara, ranch, cheese sauce, or even a bit of creamy horseradish dip. They're all awesome choices!

→ What's the best way to save and reheat leftovers?

Stick them in a sealed container in your fridge for up to three days. Pop them in a 350°F oven for about 5-7 minutes to warm 'em back up.