Homemade Philly Cheesesteak with Soft Sesame Rolls

Name: Homemade Philly Cheesesteak with Soft Sesame Rolls
Ingredients: bread; sesame seeds; 950 g wheat flour; 20 g sea salt; 12 g granulated sugar; 589 g water; 3 g dry yeast; 50 g extra virgin olive oil; green bell pepper; 1814 g boneless beef; 907 g boneless sirloin; 1361 g bone-in short ribs; 3 sweet onion; 118 ml vegetable oil; 118 ml beef tallow; black pepper; 3 plátok provolone cheese; 240 ml mayonnaise; 4 strúčik garlic; mustard; 227 g oyster mushrooms; 2 PL butter; fried garlic; fried sage; 120 ml Cholula hot sauce; 60 ml sriracha sauce; 45 ml garlic powder; 2 ČL Swiss cheese; 1 smoked gouda cheese; 2 plátok údený gouda syr

#philly cheesesteak#homemade bread#beef#caramelized onion#Joshua Weissman

Enjoy an authentic Philly cheesesteak experience at home with tender, marinated beef, caramelized onions, and melted provolone nestled in freshly baked sesame rolls. This recipe guides you through making both the bread and the classic sandwich filling for a satisfying meal.

Ingredients extracted via AI

Ingredients

breadsesame seeds950 g wheat flour20 g sea salt12 g granulated sugar589 g water3 g dry yeast50 g extra virgin olive oilgreen bell pepper1814 g boneless beef907 g boneless sirloin1361 g bone-in short ribs3 sweet onion118 ml vegetable oil118 ml beef tallowblack pepper3 plátok provolone cheese240 ml mayonnaise4 strúčik garlicmustard227 g oyster mushrooms2 PL butterfried garlicfried sage120 ml Cholula hot sauce60 ml sriracha sauce45 ml garlic powder2 ČL Swiss cheese1 smoked gouda cheese2 plátok údený gouda syr

Procedure generated via AI

Prepare the dough for the rolls by mixing 950 g bread flour, 20 g fine sea salt, and 12 g granulated sugar in a large bowl.
Heat 589 g water to about 37°C (98°F), add 3 g dry yeast, and stir well.
Add 50 g extra virgin olive oil to the flour mixture, then pour in the yeast mixture.
Mix by hand until a sticky, rough dough forms. Cover with plastic wrap and let rest at room temperature for 15 minutes.
Turn the dough out onto a surface and quickly knead using the "wrist fold" technique for about a minute. Cover and let rest another 15 minutes.
Repeat the folding and resting process once more. Shape the dough into a smooth ball, place it on a lightly oiled work surface, cover with a bowl or plastic wrap, and let rise for 45 minutes to 1 hour.
Divide the dough into four equal pieces of about 400 g each. Shape each piece into a smooth cylinder by gathering the edges in the center and rolling seam side down.
Place the cylinders in lightly oiled containers and refrigerate to ferment for 1 to 4 days.
Remove dough from the fridge and let it stand at room temperature for 3 hours.
Lightly dust the dough with rice or all-purpose flour. Roll each piece gently into a small rectangle, fold in half, repeat, then roll out thinly to about 30 cm in length.