Philly Cheesesteak Stuffed Cheesy Breadsticks

Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Let the pizza dough sit at room temperature for 20 minutes so it is easier to stretch.

Heat 1 tablespoon of oil in a skillet over medium heat and cook the pepper and onion for 5 to 6 minutes until soft. Push them aside, raise the heat to high and sear the steak for 2 to 3 minutes until browned with no pink left. Season with salt and pepper and let it cool slightly.

Mix the 2 tablespoons of olive oil with the garlic in a small bowl.

Roll the dough into a rectangle about 10 x 14 inches (25 x 35 cm). Lay the provolone over one long half, top with the steak mixture and half the mozzarella.

Fold the other half of the dough over the filling and pinch the edges firmly to seal. Transfer to the baking sheet.

Brush the top with the garlic oil and sprinkle with the remaining mozzarella and the Parmesan.

Bake for 18 to 22 minutes, until the crust is deep golden and the cheese is bubbling. Rest for 5 minutes, then cut into strips.