If you’re a fan of savory, cheesy, and comforting snacks that combine bold flavors with irresistible textures, this Philly Cheesesteak–Style Stuffed Cheesy Breadsticks recipe is one you’ll want to bookmark immediately. It takes the classic elements of the iconic Philly cheesesteak—tender strips of beef or chicken, sautéed onions and bell peppers, and melted cheese—and wraps them in a warm, golden, soft dough crust. These breadsticks aren’t just a fun take on a beloved sandwich—they’re also incredibly easy to make and wildly satisfying to eat.

Whether you’re hosting a casual party, planning a family movie night, or just want to make something comforting without much fuss, these breadsticks deliver on flavor and convenience. The recipe is designed to be beginner-friendly, with step-by-step instructions that make preparation smooth and enjoyable. You can use either fresh homemade dough or store-bought pizza dough, and choose between beef or chicken depending on your preference or dietary needs. The result is a golden, garlicky crust that encases a hot, cheesy, and meaty filling—delicious enough to serve on their own, but also great with dipping sauces like marinara, ranch, or even a spicy aioli.

Let’s walk through how to prepare this crowd-pleasing, flavor-packed recipe at home.

Ingredients and Preparation

Dough

1 lb pizza dough (store-bought or homemade, thawed if frozen)
2 tablespoons olive oil
2 cloves garlic, minced
Optional: 1 teaspoon dried oregano
Optional: ½ teaspoon garlic powder

Filling (choose one protein option)

For Beef Version:

½ lb ribeye steak or sirloin, thinly sliced (chill in freezer 20 minutes for easier slicing)

For Chicken Version:

½ lb boneless skinless chicken breast or thigh, thinly sliced

Vegetables and Seasoning:

1 small onion, thinly sliced
1 small bell pepper (any color), thinly sliced
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil (for sautéing)

Cheese

1 cup shredded mozzarella cheese
½ cup shredded provolone or Parmesan cheese (optional, for extra flavor)

For Topping

2 tablespoons melted butter or garlic butter
1 tablespoon grated Parmesan (optional)
All-purpose flour (for rolling dough)
Small bowl of water (to help seal dough edges)

Step-by-Step Instructions

1. Prepare the Filling

Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Add sliced onions and bell peppers. Sauté for 4 to 5 minutes until softened and starting to caramelize.
Transfer vegetables to a bowl and return the skillet to the stove.
Add sliced beef or chicken to the hot skillet. Cook for 3 to 4 minutes or until lightly browned and fully cooked.
Season with salt and black pepper to taste.
Combine the cooked meat with the sautéed onions and peppers. Let cool slightly before using.

2. Roll Out the Dough

Lightly flour a clean surface and rolling pin.
Roll out the pizza dough into a rectangle, approximately 12 inches wide by 9 inches long, and about ¼ inch thick.
If the dough is springing back, let it rest for 5 minutes before rolling again.

3. Add Flavor to the Dough

In a small bowl, mix minced garlic with 2 tablespoons of olive oil.
Brush the entire surface of the dough with the garlic oil mixture.
If using, sprinkle dried oregano and garlic powder evenly across the dough.

4. Assemble the Breadsticks

Sprinkle half of the shredded mozzarella (and provolone if using) evenly across the dough.
Spoon the meat and vegetable mixture over the cheese, distributing evenly across the dough.
Top with the remaining shredded cheese.

5. Fold and Slice

Carefully fold the dough in half lengthwise, covering the filling.
Press down gently to seal.
Using a sharp knife or pizza cutter, slice the folded dough into 8 to 10 equal strips.

6. Twist and Seal

Twist each strip a few times to form a spiral shape.
Pinch the ends gently to seal.
Use a bit of water to help seal any open edges if needed.

7. Bake

Place the twisted breadsticks on a parchment-lined baking sheet.
Leave space between each breadstick to allow for expansion.
Brush the tops with melted butter or garlic butter.
Bake in a preheated 425°F (220°C) oven for 12 to 15 minutes, or until golden brown.

8. Finish and Serve

Remove from the oven and immediately brush with additional butter.
Let the breadsticks cool for 5 minutes before serving.
Serve warm with your choice of dipping sauce.

Beginner Tips and Notes

Protein slicing tip: For best results, freeze your meat for 15 to 20 minutes before slicing. This firms it up and makes thin slicing much easier.
Don’t overcook the filling: Since the meat will continue to heat while baking, avoid overcooking it in the pan to keep it juicy.
Dough thickness matters: Too thick and the dough will overpower the filling. Aim for a ¼-inch thickness before folding.
Use parchment paper: This helps prevent sticking and makes cleanup easier.
Cheese choice: Mozzarella gives you the stretch, but adding provolone or Parmesan adds depth of flavor.
Keep filling cool: If your filling is too hot, it can make the dough soggy and harder to handle. Let it rest a few minutes before assembly.
Use store-bought dough: If you’re short on time or nervous about making dough from scratch, store-bought works perfectly.

Serving Suggestions

Dipping sauces: These breadsticks are delicious with marinara, ranch, garlic butter, or even a creamy horseradish sauce for a kick.
Meal idea: Pair with a crisp green salad or roasted vegetables for a full meal.
Party food: Serve on a platter with toothpicks and individual cups of dip for easy grabbing.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer for best results—microwaving can make them soggy.
Make ahead: You can prep the filling in advance and store it in the fridge for up to 2 days before assembling the breadsticks.