Philly Cheese Steak Rolls

Scott and David Clawson

Dough
1 cup hot water
¼ cup butter
¼ cup sugar
1 Tbsp salt
1 packet instant yeast
1 egg
3 cups flour 		Filling
1 lb thinly sliced New York steak
1 Tbsp olive oil
¼ cup diced onion
¼ cup diced green pepper
2 cloves crushed garlic
½ cup mushrooms
Pinch of basil
8 slices provolone cheese
1 small bottle cheese whiz
Salt and pepper to taste

Dough:
Combine hot water (should be about 110 degrees) with yeast, let sit for about 10 minutes, add butter, salt, and sugar. Stir until butter is soft. Mix in egg and half of the flour. When batter is smooth, slowly add in the remaining flour. Let rise for 30 minutes in greased Dutch oven. Place the oven in sunlight for faster rise time.

Filling:
Sauté steak, onion, garlic, mushrooms, and peppers for about 10 minutes. Mix in 3 Tbsp of cheese whiz.

Divide dough into eight balls and roll out on a floured board. Spread with 1/8 filling and top with 1 slice of provolone. Roll up and seal edges. Place the eight rolls in a circle in a greased and floured 12-inch Dutch oven. Top with mushrooms and more provolone cheese, if desired.

Cook rolls in a 12-inch Dutch oven, using 8 coals on bottom and 10-12 coals on top for about 15 minutes. Remove 2 to 3 coals from the bottom and rotate the lid 1/3 turn and cook about 30 more minutes. The rolls should have the same golden brown color on the top and on the bottom. ENJOY!

Serves 8