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Homemade Provolone/Cheese Sticks: A Quick Recipe


My family has owned a local bar for over forty years and these cheese sticks are the most popular item on the list. The reason why they are so rave worthy is because we do not buy them pre-made. These are not the tiny, finger-skinny sticks you get as an appetizer. Each order makes 5 sticks. I bet you won't even be able to eat more than three!

Cook Time

Prep timeCook timeReady inYields

10 min

3 min

13 min

one cheese wheel serves 1-2 people


  • whole wheel/loaf provolone cheese
  • flour
  • eggs
  • bread crumbs
  • milk
  1. Cut the cheese loaf in to thick 2 inch circular pieces. Cut as many wheels of cheese as you would like. One wheel makes 5 large sticks.
  2. Cut each wheel in to 5 long pieces.
  3. Take out three pans or bowls. In one of the pans, pour in italian bread crumbs.
  4. In your second pan, make a mixture out of milk and eggs making sure to scramble the mixture with a fork.
  5. In the third pan, pour flour.
  6. Dip a piece of cheese in to the egg mixture, making sure to cover all sides.
  7. Dip the cheese in to the flour mixture, making sure the flour clings to the egg mixture.
  8. Dip the cheese back in the the egg mixture.
  9. Roll the cheese in the bread crumb mixture.
  10. Set the cheese stick in a large freezer container. Use wax paper to line the container to keep the cheese from sticking.
  11. Repeat until you have made the desired amount.
  12. If you are not going to make a whole batch, freeze the rest of the provolone sticks.
  13. In order to cook the provolone sticks, you must put them in a deep fryer for 2-3 minutes. Watch them carefully because they will burn quickly. When the sticks float to the top of the oil, they are done. Tip: If you are frying sticks that are frozen, put them in the microwave for 10 seconds after you fry them to ensure that they are warm in the middle.


John Crandall II from Fort Wayne, Indiana on January 10, 2014:


Kristin (author) from Pennsylvania and Maryland on February 09, 2013:


Dilip Chandra from India on February 09, 2013:

Good recipe, thanks for sharing.