Description
A fun and indulgent twist on two classics, featuring soft breadsticks stuffed with savory cheesesteak filling and melted provolone.
Ingredients
Scale
For the Crust:
- 1 lb pizza dough, store-bought or homemade
- 1/2 lb ribeye steak, very thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 small yellow onion, thinly sliced
- 4 slices provolone cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- Salt and black pepper to taste
- 1/4 cup melted butter for brushing
- 2 tbsp grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook until browned. Remove from skillet.
- Add remaining oil to the skillet. Sauté the bell pepper and onion until soft and caramelized, about 5-7 minutes. Return the steak to the skillet, add Worcestershire sauce and garlic powder, stir to combine, then remove from heat.
- Roll the pizza dough out into a large rectangle. Place the provolone cheese slices in the center, leaving a border. Top evenly with the steak and vegetable mixture.
- Fold the dough over the filling, pinching the seams tightly to seal. Carefully flip the seam side down onto the prepared baking sheet. Brush the top generously with melted butter and sprinkle with Parmesan cheese.
- Bake for 20-25 minutes, or until the bread is golden brown and cooked through. Let cool for 5 minutes before slicing into breadsticks and serving.
Notes
You can customize the seasonings to taste.