Recipe

Philly Cheese Steak Rolls Recipe

Add Step-by-Step Photos	Zinon / All my dishes 1 year ago Adapted from a dutch oven recipe by Scott and David Clawson. Looks great and tastes better. Prep:45m Cook:30m Servings:8	Zinon
	easy tasty

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greekgirrr

california

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Ingredients

Dough

1 c hot water

¼ c butter

¼ c sugar

1 T salt

2 ¼ t yeast (1 packet)

1 egg

3 c flour

Filling

1 lb steak, sliced into thin strips

olive oil

1 small onion, diced

½ green pepper, diced

2 cloves garlic, pressed or minced

½ c mushrooms, sliced (reserve 8-16 slices for topping)

½ t basil

8 slices provolone cheese, plus extra for topping

3 T cheese whiz

1 t salt

½ t pepper

Directions

Combine hot water with yeast, let sit for 10 minutes.

Add butter, salt, and sugar. Stir well

Mix in egg and half of the flour.

When batter is smooth, slowly add in the remaining flour.

Let rise for 30 minutes in an oiled bowl (flipping dough to coat in oil).

While dough is rising make the filling.

Sauté mushrooms, onions, and peppers in 1 T oil with salt and pepper for about 10 minutes.

Add in garlic cook for 30 seconds, until fragrant.

Add steak (season steak to taste) and cook until done.

You may want to cook the steak separately or use left over steak (is there such a thing?)

Mix in cheese whiz and basil.

Preheat oven to 400ºF.

Generously coat 2 8” round cake pans with oil (you want a good layer of oil in the bottom of the pan to get a crisp, pan-fried crust).

Divide dough into eight balls (½, then ½, then ½ again).

Press each ball out into a circle (You can use a floured board, but I just use my hands).

Place 1 slice of provolone on the dough and top with 1/8 filling (you may want to portion this out first or you may end up with some steak free rolls).

Fold edges over the filling and sea them (carefully as it's easy to tear the dough).

Invert and place in prepared pan (Place 4 rolls in each)

Place one or two mushroom slices on each roll topping with extra cheese.

Bake for 20 minutes

Reduce heat to 350ºF

Bake another 10 minutes, until golden brown.

Serve. (You may want to cut each roll in half for serving)

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Comments

zinon 1 year ago said:
For best results use a 2" deep pan (Actually for best results you really need to use a dutch oven...).
I find it's easiest to just use the pre-sliced provolone they have at the store. You can find it in packets of 10-12.

greekgirrrl 1 year ago said:
Wow- I haven't ever even had cheez whiz? Well there's a first time for everything, right?

castironboss 4 months, 1 week ago said:
Zinon, thanks for posting the recipe. I just added a the picture of what it looks like out of a Dutch oven. Scott Clawson

californiacook 3 weeks, 5 days ago said:
What a kewl idea! (I might skip the cheeze wiz, but love the provolone). Thanks for being my new cooking buddy. :)

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