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)

Reviews & Comments 4

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    " It was excellent "
    californiacook ate it and 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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  • castironboss 8 years ago
    zinon, thanks for posting the recipe. I just added a the picture of what it looks like out of a Dutch oven. Scott Clawson
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    " It was excellent "
    greekgirrrl ate it and said...
    Wow- I haven't ever even had cheez whiz? Well there's a first time for everything, right?
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  • zinon 9 years ago
    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.
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