Steak and Cheese Fried Dough—Part Four of Fried Dough Month

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Fried dough stuffed with shaved steak and gooey American cheese is fried dough like you have never had. It takes a little bit of work but it's so worth it!


Steak and Cheese Fried Dough
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Well here it is my friends, the final recipe of fried dough month. I’m going to switch it up a bit and share a savory version with you—with steak and cheese! I know!! It’s so wrong that it’s so right!

I thought about doing another sweet fried dough. I thought about doing an egg fried dough, a copycat version of the one I saw on the Libya episode of Anthony Bourdain Parts Unknown. I experimented with it and it turned out to be one oozy colossal mess. But when I thought about doing a steak and cheese fried dough, I dropped the other two ideas like hot potatoes.

Steak and Cheese Fried Dough, closeup view



I knew it was a keeper when my daughter’s boyfriend declared that it is his new favorite. He suggested that I keep the recipe to myself, but obviously, I didn’t follow his advice. (Sorry Jeff, but I will make them for you on request. Uh hum...by "on request" I mean as soon as I get a chance!) So, here is my new baby. I hope you like it half as much as Jeff did. And remember, you saw it here first!

Just a few words of advice, handle the uncooked stuffed dough with a bit of TLC as they are hefty. Make sure they are placed on a well greased surface to prevent sticking. Use greased hands and spatula to transfer them to the hot oil to cook. Take it from me, following these pointers will ensure frying success.

Steak and Cheese Fried Dough






Steak and Cheese Fried Dough
Dough recipe adapted from Taste of Home  



INGREDIENTS:

For the Dough:
1 cup warm water (105 to 115 degrees)
1 package (1/4 ounce) active dry yeast
1 cup warm milk  
3 tbsp. sugar
1 1/2 tsp. salt
3 tbsp. shortening
4 to 4 1/2 cups all-purpose flour

For the filling:
1 tbsp. oil for cooking steak
1 1/4 lb shaved steak
1 tsp. salt
1/2 tsp. black pepper
3/4 lb. thick sliced American cheese
Oil for frying



INSTRUCTIONS:

Add water to the stand mixer bowl. Add yeast and let sit for five minutes. Stir. Add milk, sugar, salt, shortening and 2 cups of flour. On low speed, combine the ingredients until smooth, scraping bowl with a rubber spatula. Turn off mixer. Add two more cups of flour. Starting on low, incorporate the flour. Gradually increase speed to 4 or medium. Stop the mixer to scrape the flour off the side of the bowl. Once the dough pulls away from the side of the bowl on its own, check the consistency. If it feels wet and clumps to hands, add 1/8 cup of flour at a time until dough no longer clumps. Mix on level 4 or medium for 5 minutes. After the kneading process, dough should be smooth and elastic.

With greased hands, remove dough and place on a lightly floured surface. Knead about 10 times using the palms of your hands. Place in a large greased bowl. Cover with a greased plastic wrap and a cloth towel. Place in a warm area until doubled in size, about 1 hour.

Meanwhile, cook steak. Heat 1 tablespoon oil in a large skillet on medium high heat. Add steak and season with salt and pepper. Sauté until no longer pink, breaking up any clumps into small pieces. Drain liquid. Allow to cool.

Preheat 3-4 inch of oil in a deep fryer or a frying pan to 375 degrees F. 

After the one hour resting period, punch down dough with greased hands. Pinch off a small pieces and shape into 5-inch rounds that are no more than 1/4 inch thick. If the dough is too tacky when forming rounds, generously dust the work surface and your hands with flour.  

To assemble, place one of the dough rounds onto a greased surface. Layer with about 2 ounces of steak and about 1 1/2 slice of cheese, making sure to avoid the edges. Cover with a second round. Press edges tightly to seal. Repeat assembling the remaining rounds.

With greased spatula and hands, gently transfer the dough into the oil. Fry until golden brown, about 1 to 2 minutes per side. Place on paper towels to drain. Yields 8 servings.


10 comments:

Dellene said...

Oh this looks so naughty but so good. tender meat and melting cheese, yum!

In Good Flavor /Food for the Finicky said...

This is something that is really worth a try...and worry about undoing the damage later! Thank you for stopping by!

Christine Berres said...

I never would have though to do that with the dough! A savory fried pocket...the dough looks so flaky and the insides look cheeeeesy!

In Good Flavor /Food for the Finicky said...

This savory twist on an old sweet standard is a real special treat. Thank you for visiting, Christine.

Miz Helen said...

We will just love your STeak and Cheese Fried Dough, yum! Hope you are having a great week and thanks so much for sharing your great post with Full Plate Thursday.
Come Back Soon!
Miz Helen

In Good Flavor /Food for the Finicky said...

Thank you. I'm so glad you like it!

Shari Eckstrom said...

These remind me of Cornish Pasties. I bet they taste delicious. Thanks for linking up at Foodie Fridays. I look forward to seeing you and your posts again this week.
Blessings,
Shari

In Good Flavor /Food for the Finicky said...

They are decadent! I'm looking forward to another Foodie Fridays!

Michelle Nahom said...

I am pretty sure my kids would love those! They look delicious!!

In Good Flavor /Food for the Finicky said...

Hi Michelle. Once you start making them, be prepared for encore requests!

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