Philly Cheesesteak Garbage Bread Recipes

GARBAGE BREAD RECIPE

Steps:

• Place the bread flour in a mixing bowl. Add the salt and yeast on opposite sides of the bowl, then stir each one in with your finger. Mix in the sugar.
• Pour in the olive oil and half of the water, then begin to mix with your fingers. Keep stirring and crushing the mixture, gradually adding more water as needed, until a somewhat sticky dough has formed. Make sure all of the flour has been picked up from the bottom of the bowl.
• Turn the dough onto a lightly floured surface and knead for 10-15 minutes, until it is very smooth and no longer leaves a sticky residue on your hands or the work surface.
• Use the windowpane test to see if the dough is sufficiently kneaded. Break off a piece and stretch it with your fingers until it's translucent. It should be able to stretch to translucency without breaking; if it breaks, knead for a minute longer and check again.
• Pour a little olive oil into a mixing bowl. Shape the dough into a ball and turn it in the bowl to coat with oil. Cover tightly with plastic wrap and let it prove in a warm place until at least doubled in size, about 1 hour.
• Grate the mozzarella and cheddar cheeses and refrigerate until needed. Rinse, pat dry, and finely chop a few basil leaves.
• Punch down the risen dough to remove the air pockets, then roll it out on a lightly floured surface to a rectangle about 11x17 inches.
• Spread the dough with the tomato sauce, leaving a 1-2 inch border all the way around. Sprinkle with black pepper, Italian seasoning, and chopped fresh basil. Scatter the grated cheeses on top, then lay the pepperoni slices on top.
• Starting from the long side of the rectangle closest to you, begin rolling the dough into a log. Go slowly and try to keep the roll as tight as possible. Firmly pinch the seam and ends to seal.
• Place the log on a rimmed 11x17-inch cookie sheet lined with parchment paper. Cover with plastic wrap and let it prove in a warm place until the dough springs back quickly when prodded with a fingertip, about 40 minutes.
• Preheat the oven to 400 F. Start the oven about 10 minutes before the bread is done proving.
• Watch the loaf as it bakes; some of the cheese may leak out of the bread if it cracks in the oven. Check to see if it's baked by inserting a thermometer into the center of the loaf; it should read at least 190 F.
• Let the garbage bread cool for 40 minutes on a wire cooling rack, then slice and serve plain or with marinara dipping sauce. Refrigerate leftovers for up to 3-5 days.

PHILLY CHEESESTEAK GARBAGE BREAD

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Heat 1 tablespoon oil in a large nonstick skillet over high heat. Sprinkle the beef with salt and pepper and then add the beef to the skillet and cook, turning as needed, until browned all over and cooked to medium-rare, 6 to 8 minutes. Transfer the beef to paper towels to drain, wipe the skillet clean with paper towels and return the skillet to medium heat.
• Heat the remaining 4 tablespoons oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 8 to 10 minutes. Add the onions and peppers, then sprinkle with salt and pepper and cook, stirring, until lightly charred and soft, 10 to 12 minutes. Transfer the vegetables to a bowl and let cool.
• Meanwhile, place the cooled beef in the freezer for 20 minutes to firm up. Working quickly, very thinly cut the beef into the thinnest possible slices. (Slices should be almost as thin as deli meat.)
• On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Starting on the shorter end of the dough, arrange the beef slices evenly over half of the dough, leaving a 1-inch border on the sides. Sprinkle both cheeses over the meat, then scatter the cooked vegetables evenly over the cheese. Working from that short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown, 35 to 40 minutes.
• Let the bread cool for at least 10 minutes before slicing. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.