Philly Cheese Steak Pizza Sticks
These quick and easy Philly Cheese Steak Pizza Sticks are filled with all the classic flavors of your favorite deli sandwich in a fun and portable appetizer
These quick and easy Philly Cheese Steak Pizza Sticks are filled with all the classic flavors of your favorite deli sandwich in a fun and portable appetizer
- Carbohydrate 1.12970798576217 g
- Cholesterol 18.8109375039243 mg
- Fat 7.19633826308162 g
- Fiber 0.200243871373919 g
- Protein 3.73673136752727 g
- Saturated Fat 4.58369597107211 g
- Serving Size 1 1 pizza stick (30g)
- Sodium 147.568680362299 mg
- Sugar 0.929464114388252 g
- Trans Fat 0.439195500028628 g
- Calories 83 calories
Step-by-step
- Preheat oven to 450 degrees F.
- Lightly coat a large rimmed baking sheet with non-stick spray and set aside.
- Melt 1 tbsp of butter in a skillet over medium-high heat and add in the peppers and onions.
- Sauté until the peppers and onions are tender and lightly charred.
- Remove from heat.
- Meanwhile unroll the tube of pizza dough on a clean surface and press out to an even thickness, then cut into 10 equal size rectangles.
- Top each rectangle with a half-slice of provolone cheese, roast beef (divide evenly among all rectangles), and a tbsp of the peppers and onions.
- Carefully wrap the pizza dough up and around the filling, pinching the seams closed.
- Lay the pizza sticks seam-side down on the greased baking sheet and bake for 12-15 minutes or until golden brown on top.
- Let cool slightly before enjoying!
Swapping provolone for sharp white cheddar alters the melting point and introduces a bolder flavor profile that stands up well against the savory roast beef. The traditional Philadelphia steak sandwich relies fundamentally on thinly sliced ribeye cooked quickly on a flat griddle, but wrapping similar fillings inside yeast dough bridges the gap between regional deli fare and Italian-American pizzeria culture. Commercial refrigerated dough contains chemical leaveners that react rapidly under high heat, which dictates the necessity of a 450 degree F oven temperature to achieve proper crust expansion without drying out the interior meat.
Mastering the Roll and Seal
Pinching the dough seams tightly prevents the butter and cheese from escaping during the initial stages of baking. Melted butter brushed onto the exterior before baking assists in uniform browning by conducting heat directly to the starch molecules on the surface. Sautéing the green bell peppers and onions until they show light char marks reduces excess moisture that might otherwise make the interior dough soggy.
- Ensure the baking sheet is coated with non-stick spray or lined with parchment paper to prevent the cheese leaks from bonding permanently to the metal surface.
- Allow the baked sticks to rest on the pan for three to five minutes so the internal melted cheese stabilizes structurally before consumption.
- Store leftover portions in an airtight container in the refrigerator for up to three days, reheating them in a toaster oven at 350 degrees F to restore crispness to the crust.
