Ingredients
Method
- Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and bell pepper (if using). Sauté for 5-7 minutes until softened and lightly caramelized. Remove from the skillet and set aside.
- Cook the Steak: Add the shaved steak to the same skillet. Break it apart with a spoon. Season with garlic powder, salt, and black pepper. Cook until the steak is fully browned and no pink remains, about 5-7 minutes. Drain any excess grease.
- Combine Filling: Return the cooked onions and peppers to the skillet with the steak. Stir to combine the Philly cheesesteak mixture. Let the filling cool slightly.
- Prepare the Dough: On a lightly floured surface, roll out the thawed bread dough into a large rectangle, approximately 12x18 inches. You want it relatively thin, about 1/4 inch thick.
- Assemble the Breadsticks: Lay the provolone slices evenly over the dough, leaving a small border around the edges. Spoon the cooled steak and veggie mixture over the provolone. Sprinkle with shredded mozzarella cheese.
- Cut the Dough: Using a pizza cutter or sharp knife, cut the dough into 1-inch wide strips. You should get about 12-18 strips, depending on your dough size.
- Roll the Breadsticks: Carefully take one strip and gently roll it up, starting from one end. Pinch the seams closed to seal in the filling. Repeat with all strips, creating your stuffed cheesy breadsticks.
- Bake the Breadsticks: Place the rolled breadsticks seam-side down on a baking sheet lined with parchment paper. Ensure they have a little space between them.
- Bake: Preheat your oven to 375°F (190°C). Bake for 15-20 minutes, or until the breadsticks are golden brown and cooked through.
- Finishing Touch: While the breadsticks bake, melt the butter in a small bowl. Once the breadsticks come out of the oven, brush them immediately with the melted butter. Sprinkle with grated Parmesan cheese and fresh chopped parsley.
- Serve Warm: Serve these incredible Philly Cheesesteak Stuffed Cheesy Breadsticks warm and enjoy!
Notes
Pro Tips for Success:
- Drain your steak mixture well to prevent soggy breadsticks.
- Don't overfill to avoid difficulty in rolling and bursting.
- Ensure bread dough is fully thawed but still cold enough to handle without becoming sticky.
- Roll dough to an even thickness for consistent baking.
- Pinch seams tightly to seal in the filling.
- Pre-cook veggies thoroughly until tender and flavorful.
- Use a combination of cheeses (provolone for classic taste, mozzarella for meltiness).
- Brush with melted butter and sprinkle with Parmesan immediately after baking for flavor and finish.
- Don't overcrowd the baking sheet for even baking.
- Use parchment paper for easy cleanup and removal.
Storage & Reheating Tips:
- Cool leftovers completely before storing.
- Store in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the oven at 350°F (175°C) for 8-12 minutes for crispiness.
- Air fryer reheating: 325°F (160°C) for 5-7 minutes.
- Microwave reheating (30-60 seconds) is quick but may result in softer breadsticks.
- Freeze unbaked breadsticks: Assemble, freeze solid on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding extra time.
- Freeze baked breadsticks: Store in an airtight container or freezer bag for up to 2 months. Reheat in the oven for 20-25 minutes.
FAQs:
- The filling can be prepared up to 2 days in advance and stored in the refrigerator.
- Recommended dough: thawed frozen bread dough rolls or store-bought pizza dough.
- Prevent unrolling by firmly pinching seams and placing breadsticks seam-side down on the baking sheet.
- Alternate steak types: thinly sliced sirloin, ribeye, flank steak (sliced against the grain), or ground beef.
- The recipe is not spicy; add red pepper flakes or a spicy dipping sauce for heat.
- Can be baked in an air fryer at 350°F (175°C) for 8-12 minutes in a single layer.