Homemade Hoagie Rolls Steak N Cheese Recipes

Steps:

• 1. The day before you start your hoagie rolls you want to slow roast your boneless bottom round. Start by preheating the oven at 170 degrees. Place cut celery and onion in the bottom of the pan. Rest the roast on top if it. Seal up with foil or a good lid and cook for 5 - 7 hours.
• 2. Once the beef has cooked remove from oven and set out to cool down. Once its cooled wrap the roast in foil (double wrap) place in a dish and put in the fridge.
• 3. Make sure to drain the broth from the roast including only the onions, just through out the celery. We just use that celery so the roast didn't sit on the bottom of the pan.
• 4. In a mixing bowl, dissolve the yeast in 1/2 cup of warm water, add sugar and let stand around 5 - 10 minutes.
• 5. Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
• 6. Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
• 7. Place in a greased bowl turning once to grease the top.
• 8. Cover and let rise 45 minutes.
• 9. Punch dough down. Turn onto a lightly floured board, divide into 6 pieces.
• 10. Shape into long ovals. Place 2 inches apart on a greased baking sheets. With scissors cut a 1/4-inch slash across the top of each.
• 11. Cover and let rise 20 minutes.
• 12. Bake at 400° for 13 minutes until golden brown. Remove to wire racks to cool.
• 13. Once your hoagie rolls are all done, start slicing your roast beef nice and thin!
• 14. If you haven't already slice the onions and mushrooms to the size you prefer.
• 15. start by placing the butter in pan and melting, adding the onions and mushrooms, season with salt, pepper, worcestershire sauce and the liquid from roast. Let simmer for about 10 - 15 minutes and add one slice of provolone cheese and stir till its gone! I also added 1 TBSP of butter and stir. Dump the roast beef in to the pan and cook until meat has been heated.
• 16. Now that all the ingredients are combined and dinner is done, start by cutting your hoagie roll and placing your provolone cheese and put beef mixture on the sandwich and add whatever else you chose and eat!!

Steps:

• Mix the ingredients until smooth and well-blended. Scale the dough into 3.5 oz balls. I usually get about 7 balls from a batch this size. Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick. Roll each sheet (jelly roll fashion) to form long slender loaves. Place loaves onto an oiled baking sheet with the seam side down. Keep them 2 inches apart so they do not touch during the next rise.
• Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity). I usually place a bowl of water in the lower oven to keep things humid. Allow the loaves to rise for 45 to 60 minutes.
• Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water. Bake for 20 minutes at 450 degrees or until they turn brown.
• Remove them from the oven and cool them on wire screens or racks. The rolls last only a day or two before becoming stale. They are great for Italian hoagies or Philly Cheese Steak sandwiches.

Steps:

• For the hoagies:
• Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.