Philly Cheesesteak Stuffed Cheesy Breadsticks

For the Cheese:

• 1 1/2 cups shredded provolone cheese
• 1 cup shredded mozzarella cheese

For Assembly:

• 3 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/4 cup grated Parmesan cheese (optional)

Step-by-Step Instructions

1. Prepare the Dough

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, mixing until the dough comes together.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise for 1–2 hours, or until doubled in size.

2. Cook the Filling

1. Heat the vegetable oil in a skillet over medium heat. Add the sliced ribeye steak and cook until browned.
2. Remove the steak and set it aside. In the same skillet, sauté the onions, bell peppers, and mushrooms until softened.
3. Return the steak to the skillet, season with garlic powder, Worcestershire sauce, salt, and pepper, and cook for an additional 2 minutes. Set the filling aside to cool.

3. Assemble the Breadsticks

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Punch down the dough and divide it into 8–10 equal portions. Roll each portion into a rectangle approximately 6×4 inches.
3. Sprinkle a layer of provolone and mozzarella cheese onto each rectangle, followed by a generous scoop of the steak and vegetable mixture.
4. Roll the dough tightly around the filling, pinching the edges to seal. Place the breadsticks seam-side down on the prepared baking sheet.

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