Homemade Hoagie Rolls Steak N Cheese Recipes

HOMEMADE HOAGIE ROLLS

Steps:

• In a large stand mixer, combine milk, yeast, sugar, salt, butter, egg and 3 cups flour. Knead on low until a smooth dough ball forms, adding more flour ¼ cup at a time to achieve desired texture. Your dough should be tacky, but not sticky.
• Transfer dough to a lightly greased mixing bowl, cover with a towel, and let rise until double in size, about 1 hour.
• Roll dough into a large rectangle, about 1/4 inch thick, and 24 inches wide. Cut the dough into 4 strips, about 6 inches wide on each.
• Roll strip up. Continue rolling gently until ends and seams are pinched together (otherwise it'll unroll in the baking process).
• Put rolls on a lightly greased jelly baking sheets. Let rise about 30 minutes.
• Preheat oven to 375 degrees. Bake rolls for 12-15 minutes until lightly browned.

HOAGIE ROLL RECIPE (IT'S EASIER THAN YOU THINK)

Steps:

• Yeast: Dissolve 2 1/4 tsp of active dry yeast in a 1/3 cup warm water with a pinch of sugar and let sit for 10-15 minutes or until the mixture foams up and increases in volume just slightly. This ensures that the yeast is active and that the yeast will be easily incorporated into the dough. Omit this step if using instant yeast and just add it as-is in step 2 where it calls for the yeast mixture.
• Knead with a mixer: To a bowl of a stand mixer (if you'd like to make this dough in a bread maker see Note 1 at the bottom) add 3 1/2 cups flour, 2 tbsp sugar, 2 tsp kosher salt, remaining warm water and the yeast mixture from step 1. Stir quickly with a spoon to bring all ingredients together. Then, attach a dough hook and knead for ~20 minutes on speed 3 (or low speed), or until the gluten is well developed. TIP: You'll know the gluten is developed when the dough is tacky to touch. DO NOT overknead the dough or the gluten fibers will break and the dough won't have the strength of the gluten network to hold in the air bubbles as it rises. This will give you doughy hoagie rolls that don't rise well.Next, add the room temperature butter and knead until fully incorporated (~2 minutes).Knead by hand: add all ingredients, together with the yeast mixture except for the butter to a large bowl and stir with a spoon to slightly bring everything together. Then, knead with your hands for about 15-20 minutes or until the dough is tacky to touch and is very stretchy when pulling a small piece into a pane. Add room temperature butter and knead until it's fully incorporated.
• Omit this step if you'd like to make the Quick Hoagie RollsProof: Transfer the dough to a well-oiled bowl, cover with a tea towel and allow to proof until doubled in size in a warm (not higher than 100F°), draft-free place (~45 min - 1 hour). If you have a proofing option on your oven, use it. Otherwise, you can preheat your oven to 200F for 2-3 minutes, then turn it off and place your bowl with the dough in there. Make sure the oven is not hotter than 100F° or the yeast in the dough will die and the dough will not rise.
• Divide and shape:Turn out the dough onto a floured or oiled surface. Divide it into 6-8 equal pieces (or 4 if you're looking to make them XL). Use a kitchen scale if you'd like the hoagie rolls to be exactly the same size. Shape all of them into neat and tight balls. Using a rolling pin roll each ball into a 6"x4" rectangle (for 6 -8 rolls). Now, roll into a tight 6-inch roll, pinching the ends to seal. Set on a parchment-lined 16"x21" baking sheet seem side down spacing the rolls evenly. Cover with a clean kitchen towel. Allow to proof until doubled in size (~30-45 min) in a warm place (you can do the oven trick again. Just remember to remove the proofed rolls from the oven when preheating the oven for baking).
• Bake:Preheat the oven to 375F°. Using a serrated knife score each roll about 1/4 inch deep, lengthwise. If you wish, you can brush the tops of the hoagies with an egg white lightly whisked with a small pinch of salt, or leave them as is. Place in the oven and bake for about 15-20 minutes or until the outside is golden in color. If the hoagie rolls are baked through, the internal temprature reading should be 200F°.
• Remove from the oven to a cooling rack and cool for at least 20-30 minutes before cutting. , or until the hoagies are room temperature.

SAUCY CHEESE STEAK HOAGIES

Steps:

• Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm.
• In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes.
• To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu® Old World Style® Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.)
• Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!

HOMEMADE HOAGIE ROLLS & STEAK N CHEESE

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!!

SONNY'S STEAK HOAGIE

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.

GRINDER, HOAGIE AND PHILLY CHEESESTEAK ROLLS

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.