Philadelphia Cheesesteak Roll

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 467, total fat 22 G., saturated fats 9 G., proteins 25 G., carbohydrates 41 G., fiber 3 G., cholesterol 72 mg, sodium 766 mg, sugar 2 G.

This large roll is packed with all the flavors and textures of the popular Philly cheesesteak sandwich, except you don't have to assemble one for each guest. Simply bake the roll and cut it into eighths. Inside, you'll find thin slices of juicy beef, caramelized onions and peppers, and plenty of melty cheese. Serve it as an appetizer at a house party or take it on a picnic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 tbsp. l. olive oil
450 g beef flank steak
200 g of champignons, thinly sliced
2 medium yellow onions, thinly sliced
2 medium Cubana or banana peppers, seeded and thinly sliced
700 g of store-bought pizza dough
2 cups shredded American cheese (170 g)
2 cups grated provolone (170 g)
1 large egg, beaten to coat the dough

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, beef, processed cheese, provolone cheese, champignon mushrooms, banana pepper

Cooking the dish according to the recipe:

Preheat oven to 200°C, line a baking sheet with parchment paper.
Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the beef with salt and black pepper, add to the skillet, and cook, turning as needed, until browned and cooked through, about 6 to 8 minutes. Transfer the beef to paper towels to drain, pat the skillet dry, and return to medium heat.

Heat the remaining 4 tablespoons of olive oil in a skillet, then add the mushrooms. Season with salt and pepper and cook, stirring, until golden brown, 8-10 minutes. Add the onion and pepper, season with salt and pepper, and cook, stirring, until lightly browned and softened, 10-12 minutes. Transfer the vegetables to a bowl and let cool.
Meanwhile, place the cooled steak in the freezer for 20 minutes to firm up. Working quickly, slice the beef as thinly as possible.
On a lightly floured work surface, roll the dough into a 50 x 35 cm (20 x 14 in) rectangle. Starting with the shorter end of the dough, evenly distribute the beef slices across half the dough, leaving 2.5 cm (1 in) from the edges. Sprinkle the beef with both cheeses, then evenly distribute the mushrooms and vegetables over the cheese. Roll the dough tightly along the same short end to form a roll. Pinch the open edges to seal the filling inside and tuck them under the roll.
Transfer the roll to the prepared baking sheet and brush with beaten egg. Bake until golden brown, 35-40 minutes. Let the bread cool for at least 10 minutes before slicing. Slice the bread in half lengthwise, cut each half crosswise into 4 equal pieces, and serve warm.

Categories:

recipe / Calorie content of prepared meals / Picnic / Stuffed dishes / Summer dishes / Bakery / Savory pies / Appetizers / Sandwiches / Meat appetizers / Food Network - recipes / American cuisine