Philly Cheesesteak Bread Loaf

beef, cheese, onions, peppers and mushrooms baked into a fresh loaf

roast beef

shredded cheese (I used a mix of colby and mozzarella)

bread dough

onion

mushrooms

green pepper

salt and seasonings

I started by making dough with lots of garlic and onion using my breadmaking system. When the dough was almost ready I sliced up a couple onions, most of a carton of mushrooms and a bell pepper. I sauteed the vegetables with some salt and pepper until they were mostly caramelized. Then I sliced the roast beef into strips and threw that into the pan and continued frying.

You can of course use real steak here. Many people may prefer that, but for me, I don’t like the experience of biting into a chunk of fat. One bite of hard fat will ruin something like this for me so I prefer the roast beef but that’s just my opinion. Turkey or other kinds of deli meat will also work.

I rolled out my bread dough nice and flat. I shouldn’t have gone quite so flat. It wound up falling apart a little bit because it was too thin, but it still worked. Then I covered the flat dough with my meat and vegetable mixture, and covered that with shredded cheese. Then I just carefully rolled it up into a single long roll.

This was a little tricky to transfer into the baking pan. I had to put the parchment paper under it and slide it on, then lift the parchment onto the pan. It didn’t fit in the pan so I had to carefully curve it.

I covered it with saran wrap and let it rise about 40 minutes.

It may have been better to make several smaller rolls but I felt like going big this time.

Then I baked at 350 for about 30 minutes.

I’m pretty happy with how this turned out. It sliced easier than I expected and was excellent dipped in ranch.

I intend to do a similar thing but with pepperoni and cheese, with a warm side of marinara sauce for dipping. I also want to try this formed more like a deep-dish pizza and bake it in a cast-iron skillet.

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