Wednesday, July 2, 2014

Philly Cheesesteak Sliders


These Philly Cheesesteak Sliders are so good!  With homemade pretzel slider buns and a homemade Cheese Whiz, they are sure to be a hit!

PHILLY CHEESESTEAK SLIDERS
FOR THE PRETZELS:
2 packets highly active yeast
1 teaspoon sugar
1 1/4 C warm water, about 110 to 115 degrees
4 to 4 1/2 C flour
1 teaspoon salt
3 T vegetable oil
1/2 C baking soda
Cornmeal
1 egg
Coarse salt

FOR THE CHEESE SAUCE:
6 ounces evaporated milk (about 3/4 cup)
1 teaspoon white vinegar
1/2 teaspoon salt
1 lb Velveeta, cubed
1 teaspoon mustard powder

FOR THE SANDWICHES:
1 lb deli roast beef, thin sliced
1 green bell pepper, sliced
1 small onion, sliced
A pinch of sugar
2 T butter
Olive oil

For the pretzel buns, put the yeast, water, and sugar in the bowl of a stand mixer.  Let it sit about five minutes.  When it looks foamy, add in the flour, salt, and vegetable oil.  Knead until it becomes a ball.  Add in the remaining flour if the dough is sticky.  Cover and let rest one hour.  

After the dough has rested one hour, scrape it out of the bowl.  Pinch off and roll up balls of dough to roughly golf ball size.  You will have about 17 to 20 balls.  Place them on a sheet pan to rise.  Spray a large piece of plastic wrap with nonstick spray and loosely cover the dough balls.  Let them rise another 20 minutes.  

Preheat the oven to 450 degrees.  Bring a large pot of water to boil and add in the baking soda.  Sprinkle the sheet pan with some cornmeal.  Boil the dough balls in batches for about 45 seconds, turning them over in the water halfway. Place the dough on the sheet pan with the cornmeal.  Whisk the egg together with a splash of water.  Brush the tops of each ball with the egg mixture and sprinkle on some coarse salt.  Bake them for about 15 minutes or until well browned and sound hollow when thumped.

Melt the butter in a skillet and drizzle in some olive oil.  Cook the onion and bell pepper with a pinch of sugar until tender. Season with salt and pepper.

For the cheese sauce, put all of the ingredients in a microwave safe bowl and microwave in two-minute increments until melted.

Put the roast beef slices into the skillet you cooked the veggies in and cook a couple of minutes to heat through. Slice the pretzel rolls in half and add in some veggies, roast beef, and some cheese sauce.  

2 comments:

  1. Ciao BBCG and greetings from Northern California! I am a first time visitor. There are several things I love about your site. One is the name. Bold, fresh and creative. The second thing is your moxie. You just step out there and rewrite traditional perspective on food. You remind me of Julia child's quote; "if you're afraid of butter, use cream". Explores, artists and chefs all share in common a certain attitude and you have it right here. The other thing well done here are your photos and recipes. Great job. Bravo.
    I also write a blog about food but with my observations on life and family and friendships. Please visit. Maybe follow. That would be cool.

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