Oh, my kitchen on the day I first made these Philly Cheesesteak Stuffed Cheesy Breadsticks. The smell was absolutely intoxicating—sizzling steak, melting provolone, and buttery, baking dough swirling together into something that felt like a Friday night football game and a cozy dinner all at once. I was trying to recreate that iconic sandwich in a fun, shareable form, and let me tell you, the moment I pulled that golden, cheese-pulling tray from the oven, I knew I had a new favorite. It’s the ultimate comfort food mashup, and I’m so excited to share every tip I learned with you.
Ingredients
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1 lb pizza dough (store-bought or homemade)
- 1 lb ribeye steak, very thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 8 slices provolone cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter, melted
- Salt and black pepper to taste
Now, let’s talk about the stars. For the steak, getting it thinly sliced is non-negotiable. I ask my butcher to shave it for me, or I partially freeze a ribeye and use my sharpest knife. Trust me, it makes cooking so much faster and the texture perfect. Provolone is the classic cheesesteak cheese for a reason—its sharp, tangy melt is iconic. Don’t swap it for just mozzarella; it makes a huge difference in flavor. The dried oregano and garlic powder? They’re not just for the filling; we’ll use them in the butter brush for the breadsticks, and it’s a game-changer.
Equipment Needed
- Large skillet or cast-iron pan
- Baking sheet lined with parchment paper
- Rolling pin
- Pastry brush
- Sharp knife and cutting board
- Mixing bowl
You don’t need fancy gear here, but a good skillet is key for getting a proper sear on your steak and veggies without steaming them. I’m a cast-iron devotee for this. The parchment paper is my best friend for cleanup—because melted cheese can become a permanent fixture on your pan if you skip it. I learned that the hard way! A simple rolling pin and pastry brush round out the essentials. If you don’t have a brush, you can drizzle the butter, but brushing gives that even, flavorful coating we want.
Step-by-Step Instructions
First, let’s build our filling. Heat the olive oil in your skillet over medium-high heat. I add the sliced onions and peppers with a pinch of salt and cook until they’re soft and have those beautiful browned edges, which takes about 7-8 minutes. Then, I push them to the side and add the thinly sliced steak. This is where the magic starts—the sizzle, the aroma! I season it well with salt and pepper and cook just until it loses its pink color, which happens in just 2-3 minutes. Overcooking here makes the steak tough, so I’m vigilant. I turn off the heat and let this mixture cool slightly while I work on the dough.(See the next page below to continue…)