Philly Cheese Steak RollsFrom zinon 8 years ago
- Dough shopping list
- 1 c hot water shopping list
- ¼ c butter shopping list
- ¼ c sugar shopping list
- 1 T salt shopping list
- 2 ¼ t yeast (1 packet) shopping list
- 1 egg shopping list
- 3 c flour shopping list
- Filling shopping list
- 1 lb steak, sliced into thin strips shopping list
- olive oil shopping list
- 1 small onion, diced shopping list
- ½ green pepper, diced shopping list
- 2 cloves garlic, pressed or minced shopping list
- ½ c mushrooms, sliced (reserve 8-16 slices for topping) shopping list
- ½ t basil shopping list
- 8 slices provolone cheese, plus extra for topping shopping list
- 3 T Cheese Whiz shopping list
- 1 t salt shopping list
- ½ t pepper shopping list
How to make it
- 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)
The Cookzinon Salt Lake City, UT
The Rating5 people
Wow- I haven't ever even had cheez whiz? Well there's a first time for everything, right?greekgirrrl in Huntington Village loved it
What a kewl idea! (I might skip the cheeze wiz, but love the provolone). Thanks for being my new cooking buddy. :)californiacook in loved it
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