When my daughter was in high school, we took a summer vacation to Pennsylvania. We went to Hershey Park and to the Amish Country. We also went to Philadelphia and had our first taste of an authentic Philly Cheesesteak and it was amazing. Even my daughter, who at the time was quite picky with her food, loved it. When we reminisce about that trip, we always talk about how good that sandwich was.
There’s a local restaurant that we frequent, my husband thinks are the best cheesesteaks. He gets one every time we go. They are okay, just not as good as that Philly Cheesesteaks we had that one summer.
Since they are a favorite in our household, I wanted to create a fun and yummy snack food to eat when we are watching the big game. I had to make them a few times before I got the flavor and look I wanted but I have to say, these are pretty darn good.
The typical cheesesteak has onion, peppers and mushrooms. If you don’t prefer one of these vegetables, feel free to omit one or more of them. I think caramelizing these gives the Cheesesteak Buns a lot of flavor depth. Also, browning the meat gives the buns an authentic taste.
I know you are probably saying Cheez Whiz? You may not even know what it is but let me tell you, it really adds to the flavor of an authentic cheesesteak.
Try making Cheesesteak Buns for your next get together, I think you will be pleased.
Cheesesteak Buns
Course: AppetizersCuisine: AmericanDifficulty: Easy18
buns10
minutes30
minutesIngredients
1 tbsp butter
½ medium onion, thinly sliced
½ red pepper, seeded and thinly sliced
4 oz. mushrooms, cleaned and sliced
½ tsp salt
1 lb ribeye, thinly sliced and chopped
1 tbsp worcestershire sauce
½ cup cheez whiz
Flour
1 pkg of frozen parkerhouse style rolls, thawed
1 egg, beaten
1 tbsp water
Directions
- Preheat the oven to 375 degrees.
- Heat butter in a large skillet over medium heat. When butter is melted, add the onion, pepper, mushrooms and salt. Cook until the vegetables are soft and browned on the edges (caramelized), about 10 minutes, stirring occasionally. Remove the vegetables to a bowl and set aside. Add the meat and worcestershire to the heated pan and cook until there isn’t any red and browned on the edges. Drain the meat, if needed. Add the cooked vegetables and cheez whiz and mix well. Turn off heat.
- On a clean surface, sprinkle flour lightly on about 18 rolls. With a floured rolling pin, flatten each roll until it is thin and about 4 inches in diameter.
- Fill each roll with about 1 ½ tablespoon of filling, placing it in the middle. Fold one side of the dough over the filling. Pinch the dough closed so the filling will not escape. Place the buns on a parchment lined baking sheet. Combine the egg and water making an egg wash and brush the top of each bun. Bake in the oven for 10-14 minutes until the buns are browned.
