Super Bowl Cheesesteak Bites
Doesn’t matter what your team is, these are a crowd pleaser at every occasion.
WHAT YOU NEED
13.75 oz (~2.75 cups) all-purpose flour
1 cup water, heated to 110-115 °F
1 packet of active dry yeast
12 g (~1 tablespoon) granulated sugar or honey
6 g (~1 teaspoon) kosher salt
6 cups boiling water
1/4 cup baking soda
1 lb sirloin steak, shaved or thinly sliced
1/3 cup diced onion
5-10 crimini mushrooms
Cheese Whiz and/or provolone cheese
HOW TO DO IT
In the bowl of the stand mixer, add the water, yeast, and sugar. Stir to combine and let sit for 10 minutes to activate the yeast. You should see foamy patches on the surface.
Add the flour and salt, fit the stand mixer with the dough hook attachment, and mix everything on low speed.
Once mixed, turn the speed to 4 and knead the dough until elastic, about 5-7 minutes. Form the dough into a ball, add to a lightly oiled large bowl, and let proof in a warm place for 90 minutes.
If your steak is already shaved, you are good to go. If not, place it in the freezer for 30 minutes to firm up, so that it’s easier to cut into thin stripes.
In the meantime, prepare your filling – dice up the onion (watch my video on how to dice an onion here) and slice the mushrooms. Heat a tablespoon of olive oil in a pan and cook the onions on a medium-low heat until caramelized but not burned. Be patient as we don’t want the onions to be burned. Feel free to add a little bit more oil or a pinch of sugar to help the caramelization. As a ballpark time, it will take about 30-40 minutes. Set aside in a bowl.
Once the onions are cooked, cook the mushrooms with a pinch of salt until all of the liquid evaporates and they have a little bit of color. Add them to the bowl with onions and mix.
When the steak is firm, cut it AGAINST the grain of the meat into the thinnest slices you can.
Season the steak with salt and pepper and cook in the same skillet that you used for onions and mushrooms.
When the dough has risen, punch the air out of it, turn it onto a floured surface and knead for a minute. Cut it into 10 equal pieces.
Flatten each piece of dough into a flat disc, fill with cheese whiz or provolone, mushroom/onion mixture, and steak. Be careful not to fill the dough too much or you won’t be able to wrap it into a ball.
Wrap the dough around the filling into a ball and place on a greased baking sheet.
Repeat with the remaining pieces of dough, cover the baking sheet with a kitchen towel and let rise for additional 30 minutes. Preheat the oven to 425 °
If you want pretzel dough, bring 6 cups of water to boil over high heat and add the baking soda. Boil the stuffed dough balls for 2 minutes on each side, drain, and place back on the baking sheet. Sprinkle with coarse sea salt.
Bake for 10-15 minutes or until the bites are deep golden pretzel color.
Enjoy while still warm.
After making these and eating them, our house is split on the decision. I like the regular ones better and my wife prefers the pretzel ones. You decide!
With the Eagles making it to the Super Bowl, I thought I would tailor this party recipe to the City of Brotherly Love. And what better recipe to make then a variation of the most iconic sandwich – the cheesesteak. I am not going to get into the argument of Gino’s vs Pat’s. What I am going to tell you that these bites are absolutely delicious. I have experimented with a few different options: Cheese Whiz vs provolone, pretzel dough vs regular, and what in my book came out the best was regular dough and Cheese Whiz. With the Super Bowl coming up, these will be a perfect party food and I guarantee they will be a hit if you decide to make them. Since we are Kitchen Scratch, there are no shortcuts in this recipe – well I didn’t make my own Cheese Whiz. Enjoy!