Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (or 1 packet)
  • 1 tablespoon (12g) granulated sugar
  • 2 ½ tablespoons (37.5ml) olive oil, plus more for greasing
  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) thinly sliced ribeye steak (or shaved steak)
  • 1 medium yellow onion, thinly sliced
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (225g) provolone cheese, thinly sliced (or mozzarella)
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ cup (50g) grated Parmesan cheese
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand until foamy (5-10 minutes).
  2. Add olive oil, flour, and salt to the yeast mixture. Knead until a smooth, elastic dough forms (about 5-7 minutes in a stand mixer or 8-10 minutes by hand).
  3. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1 hour).
  4. Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned. Remove steak and set aside.
  5. Add onions to the skillet and cook until softened and caramelized (about 10-15 minutes). Add garlic powder, salt, and pepper.
  6. Return the steak to the skillet with the onions. Toss to combine.
  7. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  8. Punch down the dough. Divide into 8 equal pieces. Roll each piece into a rope about 12 inches (30 cm) long.
  9. Flatten each rope slightly. Spoon a generous amount of the steak and onion mixture down the center of each rope. Top with provolone cheese. Pinch the edges of the dough together to seal, forming a stuffed breadstick.
  10. Place the stuffed breadsticks seam-side down on the prepared baking sheet.
  11. In a small bowl, combine melted butter, minced garlic, and dried oregano.
  12. Brush the breadsticks with the garlic butter mixture. Sprinkle with Parmesan cheese.
  13. Bake for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
  14. Garnish with fresh parsley (optional). Serve immediately.