Philly Cheese Steak Pretzel Rolls

steakmag December 19, 2014 Comments Off on Philly Cheese Steak Pretzel Rolls
Philly Cheese Steak Pretzel Rolls

Ingredients:

  • 1 package active dry yeast
  • 1 ½ cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 4 ½ cups all-purpose flour
  • 4 tablespoons unsalted butter
  • 11-12 cups water
  • ? cup baking soda
  • 1 egg + 1 tablespoons water whisked together
  • 1 tablespoon water
  • Flaked sea salt for sprinkling

Filling:

  • 16 ounces Kansas City or New York Strip (filet, ribeye, skirt will also work well)
  • 1 large green pepper, finely diced
  • 2 cups shredded sharp provolone cheese

Instructions:

  1. Place steak in the freezer until very cold, about 20-30 minutes.
  2. In the bottom of a stand mixer, combine water, sugar and salt. Sprinkle yeast over. Let set for 5 minutes until foamy.
  3. Add in flour and melted butter. Using the dough hook, mix the dough until combined on a low speed, Increase the speed to medium and mix for five to seven minutes until dough becomes smooth and pulls away from the sides of the bowl.
  4. Rinse bowl off and then grease with canola oil or non-stick cooking spray. Place dough in the bottom and coat with oil. Cover with a towel and place in a warm, draft –free place. Let rise for one hour.
  5. While the dough rises, prepare filling. Pull the steak out of the freezer and cut very thinly. Cut thin strips in half so each piece is in small bite-sized pieces. Season liberally with salt.
  6. In a large cast iron skillet (you can also use non-stick) heat about 2 teaspoons olive oil to a high heat. Add steak, cook until caramelized on both sides. In the last 30 seconds of cooking add peppers.
  7. Preheat oven to 425 degrees
  8. Once dough has risen, pull pieces of dough off and form into a smooth ball, it should be about the size of a silver dollar. You should get about 18 balls of dough. Flatten each ball and using a rolling pin, form into a 3-inch circle. Make sure the dough is thicker in the middle than it is on the edges.
  9. Place about 1-2 teaspoons of cheese on the middle of each disc, top with 2 tablespoons of filling and then top filling with another 1-2 teaspoons of shredded cheese.
  10. Reform circles in a ball, covering the filling. Pinch edges to seal.
  11. When ready to cook pretzels. Bring a very large pot of water (about 11-12 cups) to a rolling bowl. Add baking soda.
  12. Add four pretzel rolls at a time to boiling water. Cook for 30 seconds, then flip over and cook for another 30 seconds. Drain. Repeat for remaining rolls.
  13. Line rolls up on a greased baking sheet and brush with egg wash. Sprinkle with flaked sea salt.
  14. Bake for 15 minutes or until golden brown.

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