Bread For Philly Cheesesteak: Two Delicious Recipes To Try

Bread For Philly Cheesesteak: Two Delicious Recipes To Try

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Philly Cheesesteak Stuffed Peppers The Recipe Critic
Philly Cheesesteak Stuffed Peppers The Recipe Critic from therecipecritic.com

Nothing beats a classic Philly cheesesteak sandwich, but the bread that holds it all together is just as important as the filling. Whether you prefer a traditional hoagie roll or something a little different, we’ve got two delicious bread recipes that will elevate your cheesesteak game. So, let’s get baking!

Recipe 1: Classic Hoagie Roll

Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup warm water
  • 2 tablespoons olive oil

Instructions:

  1. In a large bowl, combine the flour, yeast, sugar, and salt. Mix well.
  2. Add the warm water and olive oil, and mix until a soft dough forms.
  3. Knead the dough on a floured surface for 5-10 minutes, until it becomes smooth and elastic.
  4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour.
  5. Punch down the dough and divide it into 4 equal pieces. Roll each piece into a long, thin shape.
  6. Place the rolls on a greased baking sheet and let them rise for another 30 minutes.
  7. Bake the rolls at 375°F for 20-25 minutes, or until they’re golden brown.
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Nutritional Information:

Serving Size: 1 Roll
Calories: 260
Fat: 6g
Carbohydrates: 44g
Fiber: 2g
Protein: 7g

Cooking Time:

1 hour 55 minutes (includes rising time)

Equipment:

  • Large bowl
  • Baking sheet

Serving Suggestions:

Fill with classic Philly cheesesteak ingredients like thinly sliced steak, sautéed onions and peppers, and melted provolone cheese. Add some condiments like mayo, ketchup, or hot sauce for extra flavor.

Variations:

Add some herbs or spices to the dough for extra flavor, or swap out the all-purpose flour for a different type of flour like whole wheat or rye.

Substitutions:

You can use instant yeast instead of active dry yeast, and vegetable oil instead of olive oil if needed.

Storage:

Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Tips:

  • Make sure your water is warm, but not too hot. If it’s too hot, it can kill the yeast.
  • Don’t over-knead the dough or it will become tough.
  • Let the dough rise in a warm place to help it rise faster. A turned-off oven with the light on is a good spot.

Frequently Asked Questions:

  • Can I make these rolls ahead of time? Yes, you can make the dough ahead of time and store it in the fridge for up to 24 hours. Let it come to room temperature before shaping and baking.
  • Can I freeze the dough? Yes, you can freeze the dough after it has risen for the first time. Let it thaw in the fridge overnight before shaping and baking.

Recipe 2: Pretzel Roll

Ingredients:

  • 1 1/2 cups warm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1/2 cup baking soda
  • 1 egg, beaten
  • Coarse salt, for sprinkling
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Instructions:

  1. In a large bowl, combine the water, yeast, sugar, and salt. Mix well.
  2. Add the flour and mix until a soft dough forms.
  3. Knead the dough on a floured surface for 5-10 minutes, until it becomes smooth and elastic.
  4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour.
  5. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball.
  6. In a large pot, bring 10 cups of water and the baking soda to a boil.
  7. Preheat the oven to 425°F.
  8. Drop each dough ball into the boiling water for 30 seconds, then remove with a slotted spoon and place on a greased baking sheet.
  9. Brush each roll with the beaten egg and sprinkle with coarse salt.
  10. Bake the rolls for 12-15 minutes, or until they’re golden brown.

Nutritional Information:

Serving Size: 1 Roll
Calories: 310
Fat: 1g
Carbohydrates: 63g
Fiber: 2g
Protein: 9g

Cooking Time:

1 hour 45 minutes (includes rising time)

Equipment:

  • Large bowl
  • Baking sheet
  • Large pot

Serving Suggestions:

Fill with classic Philly cheesesteak ingredients like thinly sliced steak, sautéed onions and peppers, and melted provolone cheese. Add some condiments like mayo, ketchup, or hot sauce for extra flavor.

Variations:

Add some herbs or spices to the dough for extra flavor, or try adding shredded cheese or bacon bits for a twist.

Substitutions:

You can use instant yeast instead of active dry yeast, and whole wheat flour instead of all-purpose flour if desired.

Storage:

Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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Tips:

  • Don’t skip the boiling step – it gives the rolls their signature pretzel flavor and texture.
  • Make sure to use coarse salt for sprinkling, as it adds a nice crunch.
  • Let the rolls cool slightly before slicing and filling to avoid a soggy mess.

Frequently Asked Questions:

  • Can I make these rolls ahead of time? Yes, you can make the dough ahead of time and store it in the fridge for up to 24 hours. Let it come to room temperature before shaping and boiling.
  • Can I freeze the dough? Yes, you can freeze the dough after it has risen for the first time. Let it thaw in the fridge overnight before shaping and boiling.

Final Thoughts

These two bread recipes are sure to take your Philly cheesesteak sandwich to the next level. Whether you prefer a classic hoagie roll or a pretzel roll with a twist, these recipes are easy to make and packed with flavor. So why not give them a try and see which one becomes your new favorite? Happy baking!

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