Go Back
- 1 package of refrigerated pizza dough - 1 cup thinly sliced ribeye steak - 1/2 cup bell peppers (mixed colors), thinly sliced - 1/2 cup onion, thinly sliced - 1 cup provolone cheese, shredded - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For this recipe, you need one package of refrigerated pizza dough. This dough saves time and adds great texture. You will also need one cup of thinly sliced ribeye steak. Choose a good cut for the best flavor. Use half a cup of mixed bell peppers, and feel free to pick your favorite colors. Onions add sweetness, so use half a cup, thinly sliced. The provolone cheese should be shredded for easy melting. Use two tablespoons of olive oil to sauté the veggies and meat. For seasoning, one teaspoon each of garlic powder and Italian seasoning works well. Finally, add salt and pepper to taste. Garnish with fresh parsley for a pop of color. If you can't find ribeye steak, use flank steak or even chicken. For a vegetarian option, try mushrooms or eggplant. You can swap provolone cheese for mozzarella or cheddar if you prefer. Olive oil can be replaced with butter for a richer flavor. If you want a kick, add some crushed red pepper flakes instead of or with the Italian seasoning. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This is usually the right temp for pizza dough. Follow the instructions on the package to ensure the best bake. Preheating helps the breadsticks rise and become golden. Next, heat a skillet over medium heat. Add two tablespoons of olive oil. Once hot, toss in half a cup of sliced onions and half a cup of bell peppers. Sauté these for 5-7 minutes. You want them soft and a bit caramelized. After that, add 1 cup of sliced ribeye steak. Season with salt, pepper, garlic powder, and Italian seasoning. Cook for about 3-5 minutes until the steak is browned. Once done, remove from heat and let it cool slightly. Now, roll out the pizza dough on a floured surface. Aim for a rectangle shape. Cut the dough into strips that are about 1 inch wide. Take a spoonful of the steak and pepper mix. Place it at one end of each strip. Don't forget to add a sprinkle of provolone cheese on top. Carefully roll each strip from the filled end to the other. Pinch the edges to seal the filling inside. Place the rolled breadsticks on a baking sheet lined with parchment paper. Brush the tops with a bit of olive oil. If you want, sprinkle more garlic powder on top. Bake in the preheated oven for about 15-20 minutes. Look for a golden brown color. Once baked, let them cool for a couple of minutes. Garnish with chopped fresh parsley before you dig in! To make the best breadsticks, focus on the dough. Use refrigerated pizza dough for ease. Roll it out on a floured surface to avoid sticking. Aim for a rectangle shape, about ¼ inch thick. Cut the dough into strips, roughly 1 inch wide. This size helps you get a nice filling ratio. If the dough tears, pinch it back together. A tight roll keeps the filling inside. For these breadsticks, ribeye steak works best. It has great flavor and tenderness. Slice it thinly for quick cooking. If you prefer, you can use flank steak or sirloin as alternatives. Just make sure to slice it against the grain. This method keeps the meat nice and tender. If you're not a beef fan, try chicken or turkey. Just adjust cooking times accordingly. Seasoning is key to tasty breadsticks. Use garlic powder for a savory kick. Italian seasoning adds depth and warmth. Don't forget salt and pepper to taste. You can also sprinkle in some crushed red pepper for heat. Fresh herbs like parsley or basil can brighten the flavor. Always taste your filling before rolling it up. Adjust the spices to suit your palate. This way, every bite will be bursting with flavor! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh bell peppers and ribeye steak. Fresh ingredients will enhance the overall taste of your breadsticks. Perfectly Seasoned Meat: Don’t skip on seasoning your steak well with salt and pepper. This step is crucial for bringing out the rich flavors of the ribeye. Rolling Technique: Roll the dough tightly around the filling to ensure that the cheese melts evenly and the filling doesn’t spill out during baking. Customize Your Cheese: While provolone is traditional, feel free to mix in mozzarella or cheddar for a different flavor profile that suits your taste. {{image_2}} You can easily make a vegetarian version of these breadsticks. Instead of ribeye steak, use mushrooms or zucchini. These veggies offer great flavor and texture. Sauté onions and bell peppers with your chosen vegetables. This keeps the spirit of the dish alive while making it meat-free. You can also add cooked lentils for protein. Cheese can change the taste of your breadsticks. Provolone is classic, but you can try mozzarella, cheddar, or even gouda. Each cheese adds its own twist to the dish. If you want a sharper flavor, use aged cheddar. For a creamier texture, opt for mozzarella. Mixing cheeses can also create a fun flavor blend. Want a spicy kick? Add jalapeños or crushed red pepper to the filling. You can also include spices like cumin or smoked paprika for depth. If you enjoy herbs, fresh basil or cilantro can brighten the flavor. Try adding olives or sun-dried tomatoes for an extra layer of taste. These choices let you customize your breadsticks to suit your taste. To keep your Philly cheesesteak breadsticks fresh, store them in an airtight container. Place parchment paper between layers if stacking. This helps avoid sogginess. They will stay good in the fridge for about 3 days. To reheat, preheat your oven to 350°F (175°C). Place the breadsticks on a baking sheet. Heat them for about 10-15 minutes. This will keep them crispy. You can also microwave them for 30-40 seconds, but they may become soft. If you want to freeze your breadsticks, wrap each one in plastic wrap. Then, place them in a freezer bag. They can last up to 2 months in the freezer. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. To reheat these breadsticks, the oven works best. Preheat your oven to 350°F (175°C). Place the breadsticks on a baking sheet. Bake for about 10 minutes or until warm. This keeps them crispy. You can also use a microwave, but they may get soggy. Yes, you can make these breadsticks ahead of time. Prepare the filling and roll them up. Store them in the fridge for up to two days. Just bake them when you're ready to eat. You can also freeze the rolled breadsticks for later use. Thaw them in the fridge before baking. These breadsticks pair well with many sides. Try serving them with a side salad. A simple green salad with ranch dressing is great. You can also serve them with marinara sauce for dipping. For a fun twist, try spicy mustard or a creamy cheese dip. You will know the breadsticks are done when they are golden brown. Check the color of the tops. They should be a nice, rich brown. You can also tap the bottom; it should sound hollow. If you see that, they’re ready to enjoy! We covered the essential ingredients and provided helpful tips for making Philly Cheesesteak Breadsticks. You learned how to prepare the dough, choose the right meat, and add flavor. Don’t forget the fun variations, like a vegetarian option or different cheeses. Store leftovers well to enjoy later. Use this guide to make tasty breadsticks that impress everyone. Apply these steps, and you'll master this recipe in no time!

Philly Cheesesteak Breadsticks

Delicious breadsticks filled with ribeye steak, bell peppers, onions, and provolone cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6

Ingredients
  

  • 1 package refrigerated pizza dough
  • 1 cup thinly sliced ribeye steak
  • 0.5 cup bell peppers (mixed colors), thinly sliced
  • 0.5 cup onion, thinly sliced
  • 1 cup provolone cheese, shredded
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven according to the pizza dough package instructions, usually around 400°F (200°C).
  • In a skillet over medium heat, add the olive oil. Once hot, add the sliced onions and bell peppers. Sauté for about 5-7 minutes until they are soft and slightly caramelized.
  • Next, add the sliced ribeye steak to the skillet, season with salt, pepper, garlic powder, and Italian seasoning. Cook until the steak is browned and cooked through, about 3-5 minutes. Remove from heat and let cool slightly.
  • Roll out the pizza dough on a lightly floured surface into a rectangle. Cut the dough into strips approximately 1 inch wide.
  • Place a spoonful of the steak and pepper mixture on one end of each strip. Top with a sprinkle of provolone cheese.
  • Starting from the filled end, roll each strip up carefully to encase the filling. Pinch the edges to seal.
  • Place the rolled breadsticks on a baking sheet lined with parchment paper. Brush the tops with olive oil and sprinkle with additional garlic powder if desired.
  • Bake in the preheated oven for about 15-20 minutes, or until golden brown.
  • Remove from the oven, and let cool for a couple of minutes. Garnish with chopped fresh parsley before serving.

Notes

Serve warm for the best flavor.
Keyword appetizer, breadsticks, cheesesteak