Preparation Steps

• In a large bowl, combine flour, salt, and yeast. Gradually add warm water and olive oil. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
• While the dough rises, cook the filling. In a large skillet over medium-high heat, cook the thinly sliced steak until browned. Remove steak from skillet and set aside. In the same skillet, add a little oil if needed, and sauté the sliced onion and bell pepper until softened. Add minced garlic and cook for another minute until fragrant. Return the cooked steak to the skillet. Season with salt and pepper. Stir to combine.
• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 2 equal portions. Roll out each portion into a rectangle, about 10x12 inches.
• Spoon half of the Philly filling mixture evenly over one half of each dough rectangle, leaving a border. Top the filling with Provolone cheese.
• Carefully fold the other half of the dough over the filling, creating a pocket. Crimp the edges with a fork to seal. Cut each stuffed rectangle into 4-5 breadsticks.
• Place the breadsticks on the prepared baking sheet. Brush the tops with the beaten egg wash and sprinkle with sesame seeds, if desired.
• Bake for 15-18 minutes, or until golden brown and cooked through.
• Let cool slightly before serving.