Philly Cheesesteak Pull Apart Bread Food

PHILLY CHEESESTEAK PULL-APART BREAD

Steps:

• Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan with cooking spray.
• Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and golden brown in spots, about 8 minutes. Let cool slightly.
• Combine the Cheddar, roast beef, garlic powder and sauteed onions in a large bowl. Mix very well, squeezing to compact the mixture.
• Take a piece of biscuit dough, flatten it in your hand and spoon about 1 teaspoon of the roast beef mixture into the center. Fold the dough around the filling, then shape into a ball and place in the prepared Bundt pan. Repeat with the remaining dough. Sprinkle any excess filling into the pan, making sure some of it falls into the cracks between the dough balls.
• Bake until golden brown on top and a wooden pick inserted into the center comes out clean, 50 to 60 minutes. Turn the bread out onto a plate and flip bottom-side up.
• Serve hot with ranch dressing.

PHILLY CHEESE STEAK BREAD BOXES

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F.
• Remove 1/4 inch of the crust from the ends of the loaf, then cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
• Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1 slice of cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes.
• Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Fill a small liquid measuring cup with 1/4 cup water. When the oil starts to shimmer, add the onion and a large pinch of salt. Cook, stirring, until the onions are tender and lightly browned, 6 to 8 minutes. If the pan ever gets too hot, stir in 1 tablespoon of water and use a wooden spoon or heat-proof rubber spatula to scrape up any browned bits from the bottom of the pan. Add another tablespoon of oil and the red and green bell peppers to the skillet. Season with a large pinch of salt and cook, stirring, until tender and lightly browned, 6 to 8 minutes. Add the remaining tablespoon of oil and the roast beef and cook, stirring, until the roast beef is just warmed through, about 2 minutes. Turn off the heat and stir in the cheese sauce.
• Evenly divide the meat mixture among the bread boxes and top each with 2 more slices of cheese. Return to the oven and bake until the cheese melts, about 5 minutes. Serve whole or cut in half.