Philly Cheese Steak Stuffed French Bread

Philly Cheese Steak Stuffed French Bread

I have not been to Philly in a while now. It was a busy day all around and I was really feeling like eating a big sandwich. I have a bad habit of always showing up to Chef Frank house hungry and the Chef is always cool about feeding me. Can you blame me though, look at what I get to eat all the time! Tonight was one of those nights where we would be working late into the night. We are hustlers here. Chef Frank agreed that a cheese steak would be nice but he wanted to push it a bit. “…Max let’s bake the steak & cheese into the dough..” I have a few friends who live in Philly and they are very protective of their original sandwich. I had never seen anything like this. When he finally pulled it out of the oven. Oliver the dog was trying to get some cheese steak and kept barking for some. We both instantly knew this was something Heavenly!

I really have to say Chef Frank, taught me a few new things about bake & cooking. When you’re cooking beef inside of the bread all the favors are baked into the bread. I am talking about natural beef and vegetables. Pure deliciousness in every bite. As the bread cooks it starts to look like a calzone or a huge hot pocket but the flavor is unbelievable. This simple dish, twisted in a unique way is sure to please. Philly Cheese Steak Stuffed French Bread

The Cheesesteak was invented in the 1930’s. According to Wikipedia “Pat Olivieri sent Harry Olivieri to the market for some inexpensive steak. The brothers thinly sliced the steak, then grilled it along with some chopped onions. The aroma attracted a cab driver who was a regular customer; he asked to try the dish which the brothers called a steak sandwich, though the term originated from Louis’ Lunch in New Haven, Connecticut, describing a similar sandwich.” After eating the sandwich, the cabbie told them to sell this sandwich. On the advice of the cabbie, they stopped selling hot dogs and just sold steak sandwiches. Pat restaurant is still open today Pat’s King of Steaks, across from Geno’s Steaks.

Philly Cheese Steak Stuffed French Bread

Ingredients:

1. 4 cups bread flour
2. 2 teaspoon active quick rising dry yeast
3. 2 teaspoon salt
4. 1 1/2 cups warm water
5. 1 egg
6. 3 slices of provolone cheese
7. 2 oz shaved beef
8. 1 cup thinly shaved onions
9. 1 cup thinly sliced peppers

Equipment:

1. Kitchen-aid
2. Mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Rolling pins
6. Kitchen-aid dough hook and paddle attachment
7. Perforated baguette pan
8. Pan spray

Directions:

Put 1/4 cup of bread flour on your clean counter top and reserve. Place remaining 3 3/4 cups bread flour in your mixer. Spoon the yeast on one side of the bowl, and the salt on the other side. Pour in the warm water and with your regular mixer paddle, mix on low-speed until the dough comes together in a mass. Switch to the dough hook. Mix on medium speed for 2 minutes. Dough should clear the sides but stick to the bottom. If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to dough to adjust. Let the dough rest for 5 mins.

Transfer to a flour table and knead for 5 mins. Until dough forms into a compact ball.

Roll the dough out about 12×6 on the countertop. Add your cheese, steak, peppers and onions.

Fold the dough over the ingredients to create a tri-fold. Pinch the dough to seal it up. Spray your perforated baguette pan and place dough on it. Make three slits in the top of the dough but don’t cut open the dough deep enough to see the toppings. Pre-heat your oven to 450 degrees.

Place the dough in a warm spot in the kitchen or another place in your house and let it rise for 1 hour or until it’s doubled in size. Crack your egg into a mixing bowl and whisk it up. Brush the bread with the egg wash.

Open the stove, put your bread in the oven and throw the water on the oven floor or in the pre-heated loaf pan. Immediately close the oven door. This creates your steam. -> Bake 20-25 minutes. Check temperature of the bread – internal temperature should read 190-200F. Remove and serve immediately. It is also delicious cold but we prefer them HOT!!!

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