Now, for the fun, slightly messy part. On a lightly floured surface, I roll my pizza dough out into a large rectangle, about 12×16 inches. I layer the provolone slices over the entire surface, leaving a small border. Then, I spread the slightly cooled steak and veggie mixture evenly over the cheese, followed by sprinkling the shredded mozzarella on top. Starting from a long side, I roll the whole thing up tightly, like a giant savory cinnamon roll, pinching the seam to seal. The first time I did this, I was too gentle and my roll was loose, leading to filling spillage. Roll with confidence!
I transfer the log seam-side down to my parchment-lined baking sheet. Using a sharp knife, I cut it into 1-inch thick breadsticks, but here’s my pro-tip: don’t cut all the way through the bottom. Leave the bottom layer of parchment intact so they stay connected and bake into a pull-apart masterpiece. I gently space them apart. I mix the melted butter with the dried oregano and garlic powder and generously brush it over every exposed surface. This butter bath is what gives them that irresistible, fragrant, golden crust. Into a 375°F oven they go for 20-25 minutes, until puffed and deeply golden.
Pro Tips for Best Results
Letting your steak and veggie mixture cool before assembling is a step I’ve learned to never rush. The first time I piled hot filling onto the dough, it started to melt the provolone prematurely and made the dough soggy and difficult to roll. A 10-15 minute rest makes the process so much cleaner and the results far better. Also, when you roll the dough, aim for a tight log. A loose roll means too much air inside and the breadsticks can unfurl or bake unevenly.
The butter brush is not just a finishing touch; it’s integral. I tested this three different ways: plain dough, an egg wash, and this herbed garlic butter. The butter version won by a mile. The oregano and garlic powder infuse into the crust as it bakes, creating a flavor that complements the filling perfectly. Be generous with it—get it in all the nooks and crannies. And for the ultimate golden top, I sometimes give them a second light brush halfway through baking.
If your knife drags and squishes the dough when cutting, dip it in warm water between each cut. This little trick gives you clean, sharp slices without deforming your beautiful roll. Also, watch your oven during the last 5 minutes. All ovens have hot spots, and because these are stuffed with cheese, they can go from perfect golden brown to overdone surprisingly fast. I like to rotate my pan once during baking for even color.
Common Mistakes to Avoid
The biggest mistake I made the first time was using steak that was too thick. I thought I could quickly chop up a regular steak, but it released too much liquid and steamed instead of searing, resulting in a watery, chewy filling. Don’t do what I did! Thinly shaved meat is essential. If you can’t find it pre-sliced, the partial-freeze method is a lifesaver. It makes slicing a breeze and ensures a quick, proper cook in the skillet.
Another easy pitfall is overstuffing. I know, it’s tempting to use every last bit of that delicious filling. But when I did that, my dough log became a bursting-at-the-seams mess that was impossible to seal, and cheese oozed out everywhere in the oven, burning on the parchment. It’s okay to have a little filling leftover—you can sauté an egg with it the next morning for an amazing breakfast. A moderate, even layer is the key to a sealed, well-proportioned breadstick.
Serving Suggestions
I love serving these breadsticks straight from the oven on a big wooden board in the center of the table. They are the star, so I keep sides simple. A bright, crisp garden salad with a tangy vinaigrette is my go-to to cut through the richness. For game day or a party, I’ll put out small bowls of marinara sauce, creamy ranch, and even a cheese sauce for the ultimate dip-fest. It turns it into an interactive, fun experience.(See the next page below to continue…)