Philly stuffed breadsticks

Name: Philly Stuffed Breadsticks
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2.5 cups all-purpose flour; 0.5 teaspoon salt; 2 teaspoons instant yeast; 1 cup warm water (about 105-115°F); 2 tablespoons olive oil; 1 pound thinly sliced ribeye steak; 1 medium onion (thinly sliced); 0.5 cup chopped green bell pepper; 2 cloves garlic (minced); 4 ounces Provolone cheese (sliced or shredded); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 teaspoon sesame seeds (optional)

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Oh, these Philly stuffed breadsticks! If there’s one recipe that brings back a flood of happy memories, it’s this one. It reminds me of cozy nights in, the kind where the whole family gathers around the table, and the air is filled with that irresistible aroma of warm, cheesy goodness. I first stumbled upon a version of this years ago, and let me tell you, it’s been a staple ever since. It’s like a hug in bread form, packed with all the savory flavors of a classic Philly Cheesesteak but in a fun, dippable, shareable breadstick. Forget those store-bought frozen ones; this homemade version is a game-changer. Honestly, it’s even better than a slice of pizza, and that’s saying something for me!

What is Philly Stuffed Breadsticks?

So, what exactly are Philly stuffed breadsticks? Think of them as little pockets of pure joy. We’re taking a soft, slightly chewy bread dough, filling it generously with all the fixings of a classic Philadelphia cheesesteak – tender steak, sweet onions, and melty cheese – and then baking them until golden brown and utterly irresistible. It’s not a complicated dish, but the result is something pretty special. It’s essentially a delightful fusion of a beloved sandwich and the comforting familiarity of homemade bread. The name itself just screams deliciousness, doesn’t it? It’s the perfect way to get those incredible cheesesteak flavors without all the fuss of assembling a whole sandwich, especially when you’re craving something a bit more substantial than a simple snack.

Why you’ll love this recipe?

There are so many reasons why I’m absolutely obsessed with these Philly stuffed breadsticks, and I just know you’re going to be too! First off, the flavor is just out of this world. You get that savory, slightly sweet combination of the steak and onions, all melded together with gooey, stretchy cheese. It’s pure Comfort Food heaven. And the texture! The bread is so wonderfully soft on the inside with just the right amount of chew, and the outside gets a lovely, slightly crisp bite, especially if you brush it with a little melted butter or olive oil before baking.

But it’s not just about the taste; it’s also about the simplicity. Honestly, if you can make a basic bread dough, you’re halfway there. The filling comes together in minutes, and then it’s just a matter of stuffing and baking. It’s a lifesaver on busy weeknights when the kids are clamoring for something yummy, but I don’t have hours to spend in the kitchen. Plus, they are surprisingly budget-friendly! You probably have most of the ingredients in your pantry already.

What I love most about these Philly stuffed breadsticks is their versatility. They’re amazing on their own, but they’re also fantastic for dipping. Imagine dunking them into a warm marinara sauce or a Creamy Garlic aioli – absolute perfection! They’re always a huge hit at parties and gatherings, and they disappear in minutes. Seriously, I’ve lost count of how many times people have asked me for the recipe after trying just one. They’re just that good!

How do you make Philly Stuffed Breadsticks?

Quick Overview

Making these Philly stuffed breadsticks is a straightforward process that yields incredibly rewarding results. We’ll start by preparing a simple, pliable dough, then create a flavorful cheesesteak-inspired filling. The magic happens when we combine them: the dough encases the savory filling, creating these delightful breadsticks. A quick bake later, and you’re ready to enjoy a truly comforting and delicious treat. It’s a recipe that proves you don’t need fancy techniques to achieve incredible flavor and texture.

Ingredients

For the Dough:

2 12 cups all-purpose flour, plus more for dusting.

1 teaspoon active dry yeast

1 teaspoon granulated sugar

¾ teaspoon salt

1 tablespoon olive oil

¾ cup warm water (105-115°F)

For the Filling:

1 tablespoon olive oil

1 pound thinly sliced sirloin steak or ribeye (ask your butcher to slice it thin for you, or freeze it slightly to make slicing easier)

1 large yellow onion, thinly sliced

½ teaspoon salt

¼ teaspoon black pepper

1 cup shredded Provolone cheese

½ cup shredded mozzarella cheese

For the Glaze (Optional, but highly recommended!):

2 tablespoons unsalted butter, melted

1 clove garlic, minced (optional)

1 teaspoon dried parsley (optional)

Pinch of salt

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 400°F (200°C). This ensures it’s nice and hot when your breadsticks are ready to go. Then, grab a baking sheet and lightly grease it with cooking spray or a bit of olive oil. You can also line it with parchment paper for super easy cleanup, which I always opt for when I can!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, and salt. Make sure everything is well combined. The sugar helps activate the yeast, and the salt balances the flavor.

Step 3: Mix Wet Ingredients

Pour the warm water into a measuring cup. It should feel warm to the touch, like a comfortable bath, not hot. Add the olive oil to the warm water. This little bit of oil helps make the dough tender.

Step 4: Combine

Pour the wet ingredients into the bowl with the dry ingredients. Mix with a wooden spoon or a spatula until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time. If it feels too dry, add a teaspoon of water. You want it to be soft and manageable. Place the dough back into the lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size. I usually put mine in a slightly warm (turned off) oven.

Step 5: Prepare Filling

While the dough is rising, let’s get the filling ready. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, sprinkle with salt and pepper, and cook, stirring occasionally, until it’s browned. Don’t overcook it, or it can get tough. Remove the steak from the skillet and set it aside. Add the thinly sliced onion to the same skillet (add a tiny bit more oil if needed) and cook until softened and lightly golden, about 5-7 minutes. Return the Cooked Steak to the skillet with the onions. Stir to combine and remove from heat. Let it cool slightly, then stir in both the Provolone and mozzarella cheeses until they’re just starting to melt. This cheesy steak mixture is the heart of our breadsticks!

Step 6: Layer & Swirl

Once the dough has risen, punch it down gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 10×15 inches. Spread the cheesy steak filling evenly over the dough, leaving about a ½-inch border all around. Now, carefully roll up the dough tightly, starting from one of the longer sides, like you’re rolling up a jelly roll. Pinch the seam to seal it, and then pinch the ends to seal them too. Cut the log into 8-10 equal pieces. Place the cut breadsticks seam-side down on your prepared baking sheet, leaving a little space between them. You can gently flatten them slightly if you like.

Step 7: Bake

Bake in the preheated oven for 18-22 minutes, or until the breadsticks are golden brown and cooked through. You want that beautiful, toasted color on top.

Step 8: Cool & Glaze

While the breadsticks are baking, quickly prepare the glaze. In a small bowl, whisk together the melted butter, minced garlic (if using), dried parsley (if using), and a pinch of salt. As soon as the breadsticks come out of the oven, brush them generously with the garlic butter mixture. The heat from the breadsticks will make the garlic super fragrant!

Step 9: Slice & Serve

Let the breadsticks cool on the baking sheet for a few minutes before serving. This allows them to set up slightly. They are absolutely divine served warm. You can serve them as is, or with a side of marinara sauce for dipping. Enjoy every single bite!

What to Serve It With

These Philly stuffed breadsticks are honestly so versatile, they can be the star of the show or a fantastic supporting act for pretty much any meal. For breakfast, imagine having one warm with a strong cup of coffee. The savory, cheesy goodness is surprisingly satisfying to start the day. I sometimes cut them in half and serve them open-faced with a fried egg on top – talk about a decadent morning meal!

For a weekend brunch, these breadsticks are a guaranteed crowd-pleaser. You can arrange them artfully on a platter alongside a fresh fruit salad and perhaps some scrambled eggs or a quiche. A mimosa or a nice Bloody Mary pairs perfectly with the rich flavors.

As a dessert? Hear me out! While they are savory, the sweet onions and the melted cheese can be surprisingly delightful after a meal, especially if you have a slightly sweeter glaze. They’re perfect for those times when you want something comforting but don’t want a heavy, rich dessert. I sometimes serve them with a drizzle of honey on the side for dipping, which creates a lovely sweet and savory contrast.

And of course, for cozy snacks! These are my go-to when we’re having a movie night or a casual get-together. They’re so easy to pick up and eat, and everyone absolutely loves them. I often serve them with a variety of dips – ranch dressing, a spicy aioli, or even just some extra marinara. My kids practically inhale them whenever I make a batch, and I love that they’re getting some protein and veggies in there too!

Top Tips for Perfecting Your Philly Stuffed Breadsticks

I’ve made these Philly stuffed breadsticks so many times that I’ve picked up a few tricks along the way that I think really help elevate them. First, when it comes to the steak, don’t be afraid to ask your butcher to slice it super thin for you. If you’re doing it yourself, partially freezing the steak for about 30-45 minutes makes it *so* much easier to get those paper-thin slices. And please, don’t overcook the steak in the pan; you want it tender, not tough. A minute or two too long can make a difference!

For the dough, the key is not to overwork it once you add the liquid. Mix until it just comes together, then knead until it’s smooth and elastic. Over-kneading can lead to tough breadsticks. Also, a warm, draft-free place for rising is crucial for a good puff. I’ve learned that if my kitchen is a bit chilly, I’ll pop the dough in my oven with just the light on – it creates the perfect cozy environment for it to double in size.

When you’re rolling out the dough for the filling, aim for an even rectangle. This helps ensure that the filling is distributed evenly and that your breadsticks cook uniformly. And when you roll it up, don’t be tempted to pack it too tightly; leave a little breathing room so the dough can expand as it bakes. When you’re sealing the seam and the ends, make sure you pinch them really well. Nobody wants their delicious filling oozing out before it’s supposed to!

For the swirl customization, if you want more pronounced layers or a different look, you can experiment with folding the dough over the filling a couple of times before rolling it up, almost like making a simple layered dough. This creates a beautiful marbled effect and extra pockets of cheesy goodness. It’s a little extra effort but totally worth it for the visual appeal!

Ingredient swaps are totally possible here! If you don’t have Provolone, a good sharp cheddar or a Monterey Jack works beautifully in the filling. For the glaze, if garlic isn’t your thing, you can simply brush with plain melted butter, or add a pinch of Italian seasoning for a different flavor profile. I’ve even experimented with a little sprinkle of red pepper flakes in the filling for a subtle kick, which my spice-loving friends absolutely adored.

Finally, baking tips: keep an eye on your breadsticks towards the end of the baking time. Ovens can vary, and you want them perfectly golden brown, not burnt. If the tops are browning too quickly but the insides aren’t cooked, you can loosely tent them with foil. And for the glaze, applying it right when they come out of the oven allows the breadsticks to soak up all that buttery, garlicky goodness. Trust me on this one!

Storing and Reheating Tips

These Philly stuffed breadsticks are truly best enjoyed fresh and warm, but I know life happens, and sometimes you need to store leftovers. If you happen to have any (which is rare in my house!), I recommend storing them at room temperature for up to 2 days. Just make sure they are completely cooled, and store them in an airtight container or wrap them tightly in plastic wrap. They’ll retain their softness quite well this way.

If you think you’ll have more than two days’ worth, or if your kitchen is particularly warm, popping them in the refrigerator is a good idea. Store them in an airtight container for up to 4-5 days. When you reheat them from the fridge, I find that a short stint in the oven at around 300°F (150°C) for about 5-10 minutes works wonders to bring back that lovely soft texture and warmth. Microwaving is an option, but they can sometimes get a bit chewy, so the oven is my preferred method for reheating.

For longer storage, these breadsticks freeze beautifully! Let them cool completely, then wrap them individually in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe bag. They’ll keep well in the freezer for up to 2-3 months. To reheat from frozen, you can either thaw them overnight in the refrigerator and then warm them in the oven as described above, or you can reheat them directly from frozen in a preheated oven at 300°F (150°C) for about 15-20 minutes, until heated through.

Now, about the glaze – for optimal results, I always recommend adding the glaze right after they come out of the oven when serving them fresh. If you are storing or reheating them, it’s sometimes best to hold off on the glaze until after reheating. If you refrigerate or freeze them with the glaze already on, the butter might make them a bit greasy or the parsley might lose its freshness. So, for the best flavor and texture, I often melt a little extra butter with some garlic and parsley (or just use plain melted butter) and brush it on *after* reheating. It’s a little extra step, but it ensures that gorgeous fresh-from-the-oven flavor!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! For a gluten-free version, I recommend using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly – start with the recommended amount of water and add a little more if the dough seems too dry. Gluten-free doughs can sometimes be a bit stickier, so don’t be afraid to use a little extra GF flour for dusting when you’re kneading and shaping. The texture might be slightly different, perhaps a bit more tender or crumbly, but the flavor will still be fantastic!

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s a breadstick recipe filled with steak and cheese, inspired by Philly cheesesteaks. If you were thinking of another recipe, or perhaps a zucchini bread, the skins are usually fine to leave on for most recipes, as they contain nutrients and add a bit of texture and color. However, if you prefer a smoother texture or a lighter color, peeling is an option. For these breadsticks, though, no zucchini involved!

Can I make this as muffins instead?

That’s a fun idea! While they’re designed as breadsticks, you could adapt them into muffin-sized portions. You’d want to prepare the dough and filling as usual, then cut the dough into smaller pieces. Instead of rolling, you could press small pieces of dough into greased muffin cups, add a spoonful of filling, and then top with a little more dough or just leave it open-faced like a mini pizza muffin. Baking time would be significantly less, probably around 12-15 minutes at 400°F (200°C), so keep a close eye on them!

How can I adjust the sweetness level?

The sweetness in this recipe comes primarily from the caramelized onions, which are naturally sweet. The dough itself has a touch of sugar, and the glaze has none. If you want a slightly sweeter dough, you could increase the sugar in the dough by ½ teaspoon. For a sweeter filling, you can sauté the onions a bit longer to caramelize them more deeply, or you could even add a tiny pinch of sugar directly to the onion mixture while they cook. The glaze can also be made sweeter by adding a touch more honey or a small amount of maple syrup if you’re not using garlic.

What can I use instead of the glaze?

The garlic butter glaze is fantastic, but not strictly necessary! If you want to skip it, or prefer something else, you have a few options. You can simply brush the hot breadsticks with a little plain melted butter. For a different flavor, try a sprinkle of Parmesan cheese right after they come out of the oven, or a dusting of everything bagel seasoning. You could also drizzle them with a little extra olive oil infused with herbs like rosemary or thyme. Or, of course, just serve them as is – they’re still incredibly delicious!

Final Thoughts

There you have it, my friends! These Philly stuffed breadsticks are more than just a recipe to me; they’re a warm invitation to gather, to share, and to savor. The way the soft dough gives way to that savory, cheesy, steak-filled center is just pure magic. They’re incredibly satisfying, surprisingly easy to make, and I promise, they’ll disappear faster than you can say “Philly cheesesteak!”

If you’re a fan of comfort food with a fun twist, you absolutely have to give these a try. They’re perfect for game nights, family dinners, or honestly, just a Tuesday night when you need a little culinary pick-me-up. If you enjoy this recipe, you might also love my other stuffed bread recipes, like my Cheesy Garlic Breadsticks or my Spinach and Artichoke Stuffed Rolls – they’re equally delicious and perfect for entertaining.

I can’t wait to hear what you think of these Philly stuffed breadsticks! If you make them, please let me know in the comments below how they turned out, or share your favorite variations. Your feedback means the world to me, and I love seeing your baking adventures! Happy baking!

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