A cheesesteak you can eat with one hand. What’s not to love?
- 1 lb ribeye, shaved
- 2 medium-sized green bell-peppers, sliced thinly
- 1 medium yellow onion, diced
- 1 tsp kosher salt, to taste
- 1/2 tsp cracked black pepper
- 1/2 tsp vegetable oil, as needed
- 1 1/2 tsp granulated garlic
- 2 1/2 C (298g) bread flour + 2 tbsp (14g) bread flour, divided, plus more for dusting
- 1/2 C (113g) whole milk + 3 tbsp whole milk, divided
- 1/4 C skim milk
- 1/4 C sugar
- 4 tbsp unsalted butter, melted
- 3 tbsp water
- 1 tbsp instant yeast
- 1 tsp fine sea salt
- 1/4 tsp cracked black pepper, to taste
- 2 large eggs
- Make the dough starter: In a small saucepan over medium-low heat combine the two tablespoons of bread flour with three tablespoons of whole milk and all of the water. Stir together, making sure there are no lumps. Stir and allow the mixture to cook until it forms a thick, almost gel-like substance. Remove it from the heat and allow it to cool down to room temperature.
- When the starter has cooled, combine it along with the melted butter, remaining whole milk, skim milk, sugar, salt, one egg, and the yeast to the bowl of your stand mixer. Use the flat-paddle attachment to combine these ingredients.
- Pour in the remaining bread flour and beat on medium speed until a dough forms. Switch to the dough hook and continue beating on medium-high for about 8 minutes, until a smooth, elastic dough forms. It should only be slightly sticky – add in a couple more tablespoons of flour if needed, but no more than another 1/4 of a cup.
- Oil your hands and shape the dough into a ball. Place it in a lightly greased bowl and cover. Place somewhere lukewarm for 90 minutes so the dough can rise.
- While the dough is rising, work on the filling: drizzle a bit of oil onto a large skillet over medium heat, then add the diced onions. Sprinkle over a pinch of salt and stir, cooking the onions for about 10-12 minutes. When the onions are browned, add the shaved steak. Add another pinch or two of salt, then stir together – use a wooden spatula to break it up and combine it with the onions.
- Once there is only a small amount of pink remaining, add your bell peppers. Cover with a lid and let them steam until they look noticeably softened, then stir together. Cook until the peppers are softened to your liking (note that they will soften further in the oven).
- Cover the surface entirely with the sliced cheese, then cover with a lid. Once the cheese has melted, transfer the cheesesteak filling to a heat-safe bowl. Stir together well, then set aside to cool.
- When the dough has risen – it won’t double, but it will be puffy – use your fingertip to gently poke it and release the gas inside. Transfer the dough to a clean floured work surface.
- Flour your hands and pat the dough out into a large rectangle, then use a bench scraper or knife to cut that rectangle into 8 even squares. You can also keep it in a ball and divide the ball in half, then keep halving halves until you have 8 mounds of dough.
- Use your fingers to widen each round of dough into a flat circle, about 4″ across diagonally. Scoop a couple of tablespoons of filling into the center of the circle, then pull the outer edges over the top of it, pressing them together. After the filling is covered, roll the ball around in your palms, gently, just to shape it evenly. Place on a prepared baking sheet. You can place them with the sides touching, or leave a couple of inches of space between them. Continue until all of the dough and filling has been used.
- Set the buns aside to rise again for 30 minutes. They won’t get much bigger, but they will get puffy. While they’re rising, preheat the oven to 350°F.
- Once the buns are noticeably puffy, brush them all over the top with a beaten egg, then sprinkle them with black pepper.
- Bake in the oven for 20-25 minutes, until deeply golden brown. Allow the buns to cool for at least 5 minutes before diving in.
Adapted from King Arthur’s Japanese Milk Bread Rolls recipe.