Chicago Cheesesteak Sticks
ingredients
- Olive oil, for greasing
- 1 cup cremini mushrooms, trimmed
- 1 shallot, roughly chopped
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 lb Mauro Provisions Certified Angus Beef® Shaved Ribeye
- 2 tsp Mauro Provisions Black Powder Rub
- ¼ cup drained and finely chopped Mauro Provisions Hot Giardiniera
- 1 tablespoon Worcestershire sauce
- 1 16oz container Mauro Provisions Taylor Street Cheese Sauce
- One 13.8oz tube refrigerated pizza dough
- Garlic salt, for sprinkling
Included Mauro Provisions Products
Recipe Tags
Directions
- Preheat the oven to 425° F. Line a sheet pan with parchment paper and grease with oil.
- Place the mushrooms and chopped shallot into a food processor and pulse about 10 times until finely ground. Heat a large nonstick skillet on medium heat and add 2 tablespoons butter. Add the mushroom and shallot mixture and sauté until browned, about 12 minutes. Season with salt and pepper and transfer immediately to a baking sheet to cool.
- Place the shaved ribeye into the bowl of a food processor fitted with the blade attachment and pulse about 5 times to chop it up. (This makes sure every bite melts in your mouth.)
- Mix the shaved ribeye, cooled mushroom mixture, giardiniera, Worcestershire and Taylor Street Cheese Sauce in a bowl. Add Black Powder Rub and mix until combined.
- Unroll the tube of pizza dough and cut into 10 equal pieces, about 1 ½ by 2 inches. Wrap the pizza dough around the filling without stretching too much, forming into a mini breadstick shape, then pinch the seam closed. Repeat with the remaining dough and fillings.
- Place the sticks on the lined and greased sheet pan, seam side down. Melt the remaining 2 tablespoons butter, then brush the sticks with the butter and sprinkle with the garlic salt.
- Bake until golden brown, about 12 minutes. Immediately transfer to a cooling rack. Stick a skewer into one end of each and let them rest for 5 minutes.
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