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Homemade Philly Cheesesteak with Freshly Baked Rolls Recipe

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4.1 from 45 reviews

Make a near authentic Homemade Philly Cheesesteak sandwich featuring tender, thinly sliced rib eye beef with melted provolone cheese served on freshly baked, soft and chewy homemade rolls that replicate the iconic Philly cheesesteak experience at home.

  • Total Time: 55 minutes
  • Yield: 6 sandwiches

Ingredients

For the Rolls

  • 1 envelope active dry yeast (7-8 grams or about 2 tsp, not instant yeast)
  • 4 tsp sugar
  • 3 cups all purpose flour, plus extra for kneading
  • 1 1/2 tsp salt
  • 1 1/3 cups lukewarm water
  • 2 tbsp olive oil, plus extra for brushing rolls

For the Cheesesteak Sandwich Filling

  • 2 lbs rib eye beef or striploin, thinly sliced
  • Salt and pepper, to season
  • Canola oil, for cooking
  • Sliced provolone cheese
  • Worcestershire sauce (optional, a few splashes)

Instructions

  1. Activate the Yeast: Dissolve 1 tsp sugar in 1/3 cup lukewarm water, then sprinkle yeast over and let it sit for 10-15 minutes until foamy, indicating activation.
  2. Mix Dough Ingredients: In a stand mixer bowl, combine flour, remaining 3 tsp sugar, and salt. Add the activated yeast mixture and remaining 1 cup lukewarm water. Knead on low speed for 5 minutes before adding olive oil, continue mixing until oil incorporates into the dough.
  3. Hand Knead Dough: Turn dough onto a lightly floured surface and knead for 5-10 minutes using a stretching and folding motion to develop gluten, keeping flour usage minimal. The dough should be smooth and slightly sticky.
  4. First Rise: Lightly oil a large bowl, place dough inside, cover with plastic wrap, and let rise in a warm place for at least 1 hour until it doubles in size.
  5. Shape Rolls: Knead dough into a ball again, divide into 6 equal pieces. Shape each into 5-inch long rolls and place on a parchment-lined baking sheet a few inches apart. Lightly brush with olive oil and optionally dust with cornmeal.
  6. Second Rise: Cover rolls loosely with plastic wrap and let rise again in a warm spot for at least 1 hour, until doubled in size.
  7. Preheat Oven and Prepare Steam: Preheat oven to 425°F, place a small tray of boiling water in the oven to create steam for moisture during baking.
  8. Score Rolls and Bake: Make a 1/4 inch deep slit down the center of each roll with a sharp knife. Bake rolls at 425°F for 10 minutes, then lower temperature to 400°F and bake for 20-25 more minutes until golden brown and hollow sounding.
  9. Cool Rolls: Transfer rolls to a wire rack and let cool completely before assembling sandwiches.
  10. Prepare the Steak Filling: Season thinly sliced beef strips with salt and pepper. Heat canola oil in a large nonstick or sauté pan over high heat. Stir-fry half of the beef until it loses red color, about 1-2 minutes. Optionally add Worcestershire sauce in last 20 seconds for extra flavor.
  11. Melt Cheese: Divide cooked beef into two portions in the pan; top each with provolone slices. Cover pan with lid for 15-20 seconds to melt the cheese.
  12. Assemble Sandwich: Transfer cheesy beef portions onto split fresh rolls. Add optional toppings like caramelized onions, mushrooms, or peppers. Serve immediately while warm.

Notes

  • Add minimal flour during kneading to keep dough slightly sticky for soft rolls with good gluten development.
  • Knead dough by hand for at least five minutes after stand mixer to build elasticity using stretch and fold motions.
  • Do not add olive oil at the beginning; add it only after gluten strands begin to form to maintain dough elasticity.
  • Use boiling water tray in oven while baking rolls to create humidity, which helps with proper rise and crust formation.
  • Slice meat as thinly as possible for authentic texture in the sandwich.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Sandwich
  • Method: Baking and Frying
  • Cuisine: American

Find it online: https://recipesvibe.com/homemade-philly-cheesesteak-with-freshly-baked-rolls-recipe/