Ingredients
Scale
- 1 pound thinly sliced ribeye steak (or sirloin as a budget-friendly substitute)
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional, for a little extra crunch and color)
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 2 cups shredded provolone cheese (or mozzarella for a milder flavor)
- 1 package (16 oz) refrigerated pizza dough or homemade breadstick dough
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds or poppy seeds (optional, for topping)
When Mama Lou taught me to cook, she always emphasized fresh, simple ingredients that speak for themselves. Using a good quality cut of steak makes all the difference, but if you’re pressed for time, pre-sliced deli steak can work in a pinch. And don’t shy away from customizing the cheese or adding your own favorite veggies—cooking is all about making it your own.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This step always reminds me of how Mama Lou would prepare her kitchen carefully, making sure everything was in place before we started—a small ritual that sets the tone for success.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and green bell pepper, sautéing until softened and lightly caramelized, about 7-8 minutes. Stir occasionally so they don’t burn. The aroma at this stage is pure nostalgia for me; it always brings back memories of the kitchen filling with sweet onion scent.
- Add the thinly sliced steak to the skillet, seasoning with garlic powder, onion powder, salt, and pepper. Cook just until the meat is browned but still tender, about 3-4 minutes. Avoid overcooking—it should melt in your mouth, just like Mama Lou’s always did.
- Remove the skillet from heat and stir in 1 cup of shredded cheese, allowing it to melt slightly and bind the mixture together. This cheesy, meaty filling is the heart of the breadsticks.
- Roll out the pizza dough onto a lightly floured surface into a rectangle about 12×15 inches. If you’re like me and Ouma, this is where the fun really begins—we’d always tinker with the dough, making it just right.
- Spread the cheesesteak filling evenly over the dough, leaving a small border all around to seal the edges.
- Roll the dough tightly from the long side, forming a log. Pinch the seam to seal it well and slice into 8 equal pieces.
- Place the slices cut-side down on the prepared baking sheet, slightly flattening each into a breadstick shape.
- Brush the tops with beaten egg and sprinkle with sesame or poppy seeds if desired. This golden finish always reminds me of Mama Lou’s attention to detail—it’s the little things that make food feel special.
- Bake for 18-22 minutes, or until the breadsticks are golden brown and the cheese is bubbly.
- Let cool for a few minutes before serving. I always find this moment precious—the anticipation, the first warm bite, the smiles around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
