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!

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
1 egg
Coarse salt

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

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.  


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