Description
These Philly Cheesesteak Stuffed Cheesy Breadsticks combine all the delicious flavors of a classic Philly cheesesteak into a fun and shareable stuffed breadstick form. Tender ribeye steak, sautéed onions and bell peppers, and a trio of melted cheeses baked inside crispy French bread make for an irresistible appetizer or snack perfect for game days, parties, or comfort food cravings.
Ingredients
Scale
For the Breadsticks
- 1 loaf French bread
- 1/4 cup unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
For the Filling
- 1 pound ribeye steak
- 1 tablespoon olive oil
- 1 small onion, sliced
- 1 small green bell pepper, sliced
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed breadsticks.
- Prepare Bread: Cut the loaf of French bread in half lengthwise, then carefully hollow out the center of each half, leaving about a half-inch border around the edges to hold the filling.
- Heat Skillet: Heat the olive oil in a large skillet over medium-high heat to prepare for cooking the steak and vegetables.
- Slice Steak: Thinly slice the ribeye steak against the grain into strips to ensure tenderness.
- Cook Steak: Add the steak strips to the hot skillet and cook for about 4-5 minutes, stirring occasionally until browned and cooked through.
- Set Steak Aside: Remove the cooked steak from the skillet and set it aside while you cook the vegetables.
- Sauté Vegetables: In the same skillet, add the sliced onion and green bell pepper.
- Cook Vegetables: Cook the vegetables for 3-4 minutes, stirring occasionally, until softened and slightly caramelized to bring out their sweetness.
- Combine Steak and Veggies: Return the cooked steak to the skillet with the onions and peppers to combine flavors.
- Season Mixture: Sprinkle garlic powder, black pepper, and salt over the steak and vegetable mixture.
- Mix and Cook: Stir to combine and cook for another 1-2 minutes, allowing the flavors to meld together perfectly.
- Cool Filling: Remove the skillet from heat and set the filling aside to cool slightly before assembling.
- Butter Bread: Brush the cut sides of the hollowed French bread halves with the melted butter to add richness and help the cheese stick.
- Sprinkle Parmesan: Evenly sprinkle the grated Parmesan cheese over the buttered bread for extra flavor and a crispy topping.
- Stuff Bread: Distribute the steak and vegetable mixture evenly over each bread half as the main filling layer.
- Add Cheeses: Top the filling with shredded provolone and mozzarella cheese to create a melty, cheesy topping.
- Bake: Place the stuffed bread halves on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
- Garnish: Remove from oven and sprinkle fresh chopped parsley over the top for a burst of freshness and color.
- Slice and Serve: Slice the stuffed cheesy breadsticks into individual pieces and serve warm for the best flavor and texture.
Notes
- Be sure to slice the steak thinly and against the grain for maximum tenderness.
- Hollowing out the bread carefully prevents it from becoming soggy and keeps a sturdy crust to hold the filling.
- You can swap out provolone and mozzarella for other melting cheeses like cheddar or fontina if desired.
- Leftovers store well in the fridge and can be reheated in the oven to retain crispiness.
- For extra heat, add sliced jalapeños or a dash of hot sauce to the filling mixture.
