Homemade Hoagie Rolls Steak N Cheese Recipes

HOAGIE ROLLS

Steps:

• In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
• Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
• Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
• Place in a greased bowl turning once to grease the top.
• Cover and let rise 45 minutes.
• Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
• Shape into an oval.
• Place 2 inches apart on a greased baking sheets.
• With scissors cut a 1/4-inch slash across the top of each.
• Cover and let rise 20 minutes.
• Bake at 400° for 13-18 minutes until golden brown.
• Remove to wire racks to cool.

STEAK AND CHEESE HOAGIES

Steps:

• Heat an outdoor grill or grill pan over medium-high heat. Preheat the broiler.
• Season the steak with salt and pepper, to taste. Grill the meat until it is medium-rare, about 3 to 4 minutes per side.
• In a large bowl, whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside.
• Remove the steak from the grill to a cutting board, cover it with foil, and allow it to rest for 5 minutes. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.
• Spread the rolls open and arrange on a baking sheet. Sprinkle each roll with a 1/4 cup of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.
• In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each roll. Put a quarter of the beef into each of the rolls. (Reserve 4 pieces of beef for the Round 2 Recipe Couscous Stuffed Tomatoes). Cover with the roll tops, cut in half and serve.

HOMEMADE HOAGIE ROLLS & STEAK N CHEESE

Steps:

• 1. The day before you start your hoagie rolls you want to slow roast your boneless bottom round. Start by preheating the oven at 170 degrees. Place cut celery and onion in the bottom of the pan. Rest the roast on top if it. Seal up with foil or a good lid and cook for 5 - 7 hours.
• 2. Once the beef has cooked remove from oven and set out to cool down. Once its cooled wrap the roast in foil (double wrap) place in a dish and put in the fridge.
• 3. Make sure to drain the broth from the roast including only the onions, just through out the celery. We just use that celery so the roast didn't sit on the bottom of the pan.
• 4. In a mixing bowl, dissolve the yeast in 1/2 cup of warm water, add sugar and let stand around 5 - 10 minutes.
• 5. Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
• 6. Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
• 7. Place in a greased bowl turning once to grease the top.
• 8. Cover and let rise 45 minutes.
• 9. Punch dough down. Turn onto a lightly floured board, divide into 6 pieces.
• 10. Shape into long ovals. Place 2 inches apart on a greased baking sheets. With scissors cut a 1/4-inch slash across the top of each.
• 11. Cover and let rise 20 minutes.
• 12. Bake at 400° for 13 minutes until golden brown. Remove to wire racks to cool.
• 13. Once your hoagie rolls are all done, start slicing your roast beef nice and thin!
• 14. If you haven't already slice the onions and mushrooms to the size you prefer.
• 15. start by placing the butter in pan and melting, adding the onions and mushrooms, season with salt, pepper, worcestershire sauce and the liquid from roast. Let simmer for about 10 - 15 minutes and add one slice of provolone cheese and stir till its gone! I also added 1 TBSP of butter and stir. Dump the roast beef in to the pan and cook until meat has been heated.
• 16. Now that all the ingredients are combined and dinner is done, start by cutting your hoagie roll and placing your provolone cheese and put beef mixture on the sandwich and add whatever else you chose and eat!!

THE BEST SUPER SOFT AND CHEWY HOAGIE ROLLS

Steps:

• If using Active Dry Yeast (not the Instant I use) you have to proof the yeast first. Add the Active Dry Yeast, sugar, and 1/4 cup plus 2 Tablespoon of warm water in a bowl of a stand mixer.
• Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
• In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add 2 cups of flour and the remaining cup of water. Start off on low. Mix for 4 minutes.
• Go to Step 1 of Recipe Continuation and follow the rest of the recipe
• In the bowl of a stand mixer fitted with the dough hook add in 2 cups of flour, water, sugar, and Instant Yeast. Start off on low. Mix for 4 minutes.
• Go to Step 1 of Recipe Continuation and follow the rest of the recipe.
• Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack (See note). At this point, your mixer should be at medium speed. If your dough, after 5-6 minutes is not slack add up to 1/4 more cup of water (taking you up to a full 1 1/2 cups used) but add one Tablespoon at a time. The additional water will fully depend on how humid your room is.
• Add in the butter 1 Tablespoon at a time and mix until almost fully melded in before adding the next Tablespoon. In total, mix for 1-3 minutes or until the dough comes back together and the dough until it pulls completely away from the side and is smooth and shiny. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.
• Punch the dough down and place it on a very lightly floured board. Divide into 4-8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a parchment-lined tray and cover with lightly sprayed plastic wrap. Allow to rise again until almost doubled. ~30-45 minutes. Do NOT overproof them otherwise they will fall flat.
• Preheat the oven to 375 F. If you want to slash your bread, using a lame, make your slashes. If desired, brush with a coating of choice and bake for 16-23 minutes or until golden brown. To ensure doneness, test the internal bread temp. It should be at 200F.
• Allow to cool before cutting with a quality bread knife ( Sani-Safe S162-8SC-PCP 8″ Scalloped Bread Knife with Polypropylene Handle Pan )

SONNY'S STEAK HOAGIE

Steps:

• For the hoagies:
• Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.

EASY PHILLY CHEESESTEAK RECIPE (+VIDEO!)

Steps:

• In a large skillet, melt butter over medium-high heat. Once butter is sizzling, sauté mushrooms until golden brown, about 5 minutes. Then transfer to a plate and set aside.
• Add onions into same skillet and sauté until slightly caramelized, about 5-6 minutes.
• Add peppers into skillet with onions and cook until peppers get soft, about 3-4 minutes. Then set onions/peppers aside with mushrooms.
• Add steak into pan and cook until all meat is browned, about 5-6 minutes. Season steak with spices and add all veggies back into skillet. Stir to fully combine.
• Using a spatula, section off each serving in your pan and place cheese slices directly over each serving. Take off heat and allow residual heat to melt cheese onto steak mixture.
• Lightly toast hoagie rolls and smear with a bit of mayo, if desired. Add more cheese to prepared rolls and fill each roll with cheesesteak mixture. Roll each sandwich in foil and allow to sit for at least 5 minutes, then enjoy!

HOMEMADE HOAGIE ROLLS

Steps:

• In a large stand mixer, combine milk, yeast, sugar, salt, butter, egg and 3 cups flour. Knead on low until a smooth dough ball forms, adding more flour ¼ cup at a time to achieve desired texture. Your dough should be tacky, but not sticky.
• Transfer dough to a lightly greased mixing bowl, cover with a towel, and let rise until double in size, about 1 hour.
• Roll dough into a large rectangle, about 1/4 inch thick, and 24 inches wide. Cut the dough into 4 strips, about 6 inches wide on each.
• Roll strip up. Continue rolling gently until ends and seams are pinched together (otherwise it'll unroll in the baking process).
• Put rolls on a lightly greased jelly baking sheets. Let rise about 30 minutes.
• Preheat oven to 375 degrees. Bake rolls for 12-15 minutes until lightly browned.

CHEESESTEAK SANDWICHES

Steps:

• Optionally, butter insides of hoagie rolls with 1 tablespoon of butter and toast. Set aside.
• In a saute pan over medium heat, add 1 tablespoon of butter. Once melted and bubbling, add bell pepper, onions, and mushrooms. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
• Season sliced ribeye with salt and pepper. Add 1 tablespoon of butter to pan. Once melted and bubbling, add ribeye to skillet and cook for 2-4 minutes, stirring occasionally. Add worchestershire sauce to skillet and stir to combine.
• Reduce heat to low. Return veggies to pan and stir to combine. Split your steak mixture in half on either side of the pan. Lay two pieces of cheese onto each half and allow to melt, about 1 minute.
• Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.