Philly Cheesesteak Stuffed Cheesy Breadsticks
Hey there! You ever get that craving for something cheesy, meaty, and just downright indulgent? Well, let me tell you about the time I stumbled upon the idea of stuffing Philly cheesesteak into breadsticks. It was one of those ‘aha!’ moments in the kitchen, sparked by a random fridge raid. I mean, who even thinks of stuffing breadsticks with cheesesteak? Apparently, hungry me does! Anyway, this recipe became a household favorite, and I hope it will in yours too.
Why You’ll Love This
I make this whenever I want to feel like a kitchen genius (or when the family needs a pick-me-up from a long week). My family goes crazy for these because they’re like all the comfort of a cheesesteak without the fuss of a full sandwich. Plus, it’s perfect for those game nights when we just want to munch on something warm and gooey. And honestly, who doesn’t love a good excuse to eat with their hands?
Ingredients
- 1 lb skirt steak, thinly sliced (sometimes I use chicken if I have it on hand)
- 1 green bell pepper, julienned
- 1 onion, sliced (you can skip this if onions aren’t your thing)
- 2 cups shredded provolone cheese (my grandma swore by mozzarella, but I find provolone has that perfect tangy bite)
- 1 package of refrigerated pizza dough (because, let’s be real, who has time to make it from scratch?)
- Salt and pepper to taste
- A dash of Worcestershire sauce
Directions
- Heat a skillet over medium heat. Toss in the steak slices and season with salt, pepper, and a splash of Worcestershire sauce. Cook until browned. (This is where I usually sneak a taste—totally worth it!)
- Remove the steak and add the peppers and onions to the same skillet. Cook until they’re soft—no need to babysit them too much.
- Preheat your oven to 375°F (or 190°C if that’s your jam).
- Roll out the pizza dough on a floured surface. Cut it into strips about the width of your hand. A very rough guide—precision isn’t my best friend in the kitchen.
- On each strip, layer some steak, veggies, and a generous handful of cheese (I sometimes get carried away with the cheese, but more is more, right?).
- Fold the edges over the filling and pinch them to seal. Don’t worry if it looks a bit weird—bread has a way of baking into shape.
- Place on a baking sheet and pop them in the oven for about 15-20 minutes, until the bread is golden and the cheese is bubbling (cue the heavenly smell!).
Notes
If you find the dough too sticky to handle, a bit of flour on your hands can do wonders. I learned that the hard way… Also, resting the dough a few minutes before rolling seems to make it more cooperative.
Variations
Once, I tried using barbecue chicken instead of steak, and it was surprisingly delicious. But the time I attempted to add mushrooms, it just turned into a soggy mess—lesson learned!
Equipment
You don’t need anything fancy—just a trusty rolling pin (or a wine bottle if you’re in a pinch, been there, done that), and a baking sheet.
Storage
Store leftovers in an airtight container in the fridge. They’ll last about 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We usually pair these with a simple salad or some potato wedges. But if you’re feeling fancy, a little dipping sauce on the side never hurts—try marinara or even some good ol’ ranch.
Pro Tips
Don’t rush the dough. I once tried rushing this step and regretted it because the dough turned into a sticky mess. Give it time to warm up to you.
FAQ
Can I freeze them? Sure thing! Just wrap them individually, and you can bake them directly from frozen.
What if I don’t have provolone? No worries, cheddar works fine too, though it gives a slightly different flavor.
Is there a vegetarian version? Absolutely! Substitute the steak with portobello mushrooms, but maybe cook them separately to avoid sogginess. Trust me on this one!
