Homemade Hoagie Rolls Steak N Cheese Food

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.

STEAK HOAGIE ROLLS

Steps:

• Combine warm water, yeast and a pinch of sugar in a small measuring cup. Allow to proof for about 10 minutes.
• Combine bread flour, salt, and sugar in a stand mixer. With dough hook attachment mix just until combined. With the mixer on low speed slowly add yeast mixture to flour mixture. Add in olive oil. Continue mixing until thoroughly combined. Increase speed to medium-low and knead for about 5-7 minutes or until dough is smooth and supple. If the mixture is too wet add flour 1 tablespoon at a time until dough is smooth. If the mixture is too dry add 1 tablespoon of water.
• Place dough in a greased bowl and cover with plastic. Let rise until doubled, about 45 minutes to 1 hour.
• Prepare a large baking sheet with parchment or baking liner. Sprinkle generously with cornmeal.
• Press dough down gently. Remove dough to a lightly floured surface and divide into 8-10 pieces (depending on size preference. I made 6" rolls and it made 10.)
• Roll each piece into an elongated approx 5" - 6" piece. (Will grow a bit as it rises.) Shape to curve ends in slightly. Slit 1/4" deep slit about 3 inches down the center.
• Preheat oven to 400 degrees.
• Place rolls on cornmeal sprinkled sheet pan. Cover with plastic wrap. Let rise for about 30 minutes.
• Bake rolls for 10-15 minutes or until golden brown. If you have a thermometer it should measure 200 degrees. Let cool for 20 minutes before serving

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.

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!!

GRINDER, HOAGIE AND PHILLY CHEESESTEAK ROLLS

Steps:

• Mix the ingredients until smooth and well-blended. Scale the dough into 3.5 oz balls. I usually get about 7 balls from a batch this size. Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick. Roll each sheet (jelly roll fashion) to form long slender loaves. Place loaves onto an oiled baking sheet with the seam side down. Keep them 2 inches apart so they do not touch during the next rise.
• Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity). I usually place a bowl of water in the lower oven to keep things humid. Allow the loaves to rise for 45 to 60 minutes.
• Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water. Bake for 20 minutes at 450 degrees or until they turn brown.
• Remove them from the oven and cool them on wire screens or racks. The rolls last only a day or two before becoming stale. They are great for Italian hoagies or Philly Cheese Steak sandwiches.

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.

HOAGIE CASSEROLE

Steps:

• Layer one can of crescent rolls in a 9x13" pan and pinch together the cuts.
• Layer ham, provolone, drained red pepper, salami, swiss & pepperoni.
• Mix eggs and parmesan together and pour half the mixture over pepperoni.
• Layer one can of crescent rolls on top and pinch together the cuts.
• Pour the remaining egg mixture over the top.
• Bake for 50 minutes on 350° or until golden brown.