In Good Flavor | Great Recipes

July 12, 2018

STEAK AND CHEESE FRIED DOUGH

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!

I first published this post in August of 2013 and have been wanting to update the photos for the longest time. I FINALLY got around to it (better late than never)! One thing for sure, my family was glad I did, because they never pass up the opportunity to eat a fresh batch of Steak and Cheese Fried Dough. It is one of their favorite recipes on the blog. Make some, and you will see why!

Below is the original post with new images. It was the final post of a four-part series on fried dough.

If you like fried dough as much as I do, check out my Apple Pie Fried Dough, Banana Stuffed Fried Dough, Almond Joy Fried Dough, or Birthday Party 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.

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.

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STEAK AND CHEESE FRIED DOUGH

DOUGH ADAPTED FROM A 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.

ALSO FOUND ON IN GOOD FLAVOR

Apple Pie Fried Dough

Banana Stuffed Fried Dough

Almond Joy Fried Dough

Birthday Party Fried Dough

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July 05, 2018

SHEET PAN HOME FRIES WITH STEAK AND EGGS

16 Comments

These steak home fries, topped with sunny-side up eggs, and drizzled with a lemon garlic sauce is a hearty breakfast to start the day. It is also perfect as breakfast for dinner, and it's all baked in sheet pans.

Sheet Pan Home Fries with Steak and Eggs

Dinner is my favorite meal of the day, followed by lunch. As for breakfast, my appetite doesn't usually kick in until I have been awake for a while. For this reason, I usually pass on breakfast, and when I eat, it is something small.

From time to time, I will get a hankering for breakfast and it's the sinfully big ones that I enjoy most. A large stack of pancakes with sausage and bacon, a bed of waffles piled high with fruit and whipped cream, a loaded breakfast sandwich with a side of bacon are all my kind of a morning meal. Oh yeah, there's also corn beef hash. I love myself a good corned beef hash!!

Then there is home fries. My perfect home fries are ones that are loaded with good stuff. This Sheet Pan Home Fries with Steak and Eggs is what I'm talking about! The tender chunks of potatoes, the bite of green pepper, the sweetness of red pepper and onion, and the beefy chunks of the steak is a flavor blast in your mouth. But I'm not done yet! What makes these home fries special is the lemon garlic sauce. It brightens and adds suppleness to what is already a perfectly delicious dish.

Finally, my favorite part of this—the runny egg! I don't know about you, but every time I look at a picture of food and see a runny egg yolk, I swoon. That's because a runny yolk makes everything better, much like butter makes everything better! And in these home fries, it is sublime!

With something this good, why restrict yourself to eating it just for breakfast or brunch? Breakfast for dinner is sometimes the best way to end they day. These lip-smaking home fries are going to make you want breakfast for dinner all the time!

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SHEET PAN HOME FRIES WITH
STEAK AND EGGS

INGREDIENTS:

For The Home Fries:

2 pounds red bliss potatoes, diced 1/2-inch cubes
2 1/2 cups chopped onion
1/2 cup chopped red peppers
1/2 cup chopped green peppers
2 tablespoons chopped garlic
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
4 eggs
extra oil for greasing sheet pan

For The Lemon Garlic Sauce:

5 tablespoons butter, divided
2 tablespoons flour
1 teaspoon minced garlic
1 cup reduce sodium chicken broth
2 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

For The Steak:

1 lb. London broil or flank steak (or any grilling steak), sliced at angle and cut into
1/2-inch cubes
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

INSTRUCITONS:

Preheat oven to 400 degrees F.

For the home fries:

Generously coat baking sheet with cooking spray or oil. Alternatively, line sheet pan with lightly greased parchment paper (recommended). Use two baking sheets if necessary to allow room to place a single layer of home fries.

In a large bowl, combine all the home fries ingredients, working in the seasoning. Transfer in a single layer onto baking sheet(s). Bake for 12 minutes in the lower half of oven. After 12 minutes, turn over home fries mixture for even browning. Bake for 6 additional minutes. Push together hash brown to form a solid base for the eggs to sit. Crack eggs and place on hash brown. Bake for 8-10 minutes or until the whites are set and the yolks are slightly jiggly.

While the home fries bakes, prepare the sauce. Add garlic and 2 tablespoon butter to a small saucepan over medium-medium low heat. Melt butter. Add flour, whisking continuously for 1-2 minutes. Slowly add chicken broth, whisking until smooth. Add salt, pepper, lemon juice. Allow to come to a boil and slightly thicken on medium heat, stirring frequently. Shut off heat. Remove pan from burner. Add the remaining butter, 1 tablespoon at a time, stirring continuously in incorporate. Adjust seasoning to taste. Return to the burner (with heat shut off) to keep warm.

When the home fries are done, remove from oven. Turn oven to high broil. Prepare a baking sheet with cooking spray or oil. Season steak cubes with salt, pepper, garlic powder, and onion powder. Spread on baking sheet. Broil 4 inches away from the heating element until the steak is seared, about 2-3 minutes.

To plate: place steak on bottom, add a drizzle of sauce, cover with home fries and egg, top with another drizzling of sauce.

Makes 4 servings.