Ingredients
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- Salt and pepper, to taste
- 1 can refrigerated pizza dough (or homemade dough)
- 2 cups shredded mozzarella cheese
- ½ cup shredded provolone cheese
- 2 tbsp melted butter
- 1 tsp garlic powder
- Optional garnish: parsley, extra melted butter for brushing
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in skillet over medium-high heat; add steak, season with salt and pepper, cook until browned; transfer to plate.
- In same skillet, sauté onions and bell pepper until tender and slightly caramelized.
- Roll out pizza dough into a rectangle and cut into 6–8 strips.
- Layer mozzarella and provolone cheese onto each strip, add steak and veggies, then top with more cheese.
- Fold dough over filling, pinch edges to seal, shaping into breadsticks.
- Place breadsticks on baking sheet, brush with melted butter mixed with garlic powder.
- Bake 12–15 minutes until golden brown.
- Let cool slightly before serving to prevent cheese from spilling out.
Notes
- Add mushrooms for extra flavor and texture.
- Use pepper jack cheese for a spicy kick.
- Substitute shredded rotisserie chicken for steak.
- Serve with warm cheese sauce or marinara for dipping.
- Store leftovers in airtight container in fridge up to 3 days.
- Reheat in 350°F oven for 8–10 minutes to keep crust crisp and cheese melty; avoid microwaving.
- Freeze baked breadsticks after cooling; reheat in oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack, Main Dish
- Method: Sautéing, baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 breadstick
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
