Cheesesteak Stuffed Milk Buns
These soft, buttery milk buns are stuffed with a savory cheesesteak filling, making them the ultimate comfort food. Perfect for a casual dinner or a fun party snack!
- Prep time
- 3 hr
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 Tsp vegetable oil (as needed)
- 2 medium green bell peppers (sliced thinly)
- 1 medium yellow onion (diced)
- 1 Lb ribeye (shaved)
- 1 Tsp kosher salt (to taste)
- 1/2 Tsp cracked black pepper
- 1 1/2 Tsp granulated garlic
- 2 Tbsp bread flour (14 grams)
- 3 Tbsp whole milk
- 3 Tbsp water
- 4 Tbsp unsalted butter (melted)
- 2 1/2 C bread flour (298 grams, plus more for dusting)
- 1/2 C whole milk (113 grams)
- 1/4 C skim milk
- 1/4 C granulated sugar
- 1 Tbsp instant yeast
- 1 Tsp fine sea salt
- 1/4 Tsp black pepper (freshly cracked, to taste)
- 2 large eggs
Instructions
- 1
In a small saucepan over medium-low heat, combine the 2 tablespoons of bread flour with 3 tablespoons of whole milk and all of the water. Stir continuously to avoid lumps. Cook until the mixture forms a thick, gel-like paste. Remove from heat and let cool to room temperature.
- 2
Once the starter has cooled, add it to the bowl of your stand mixer along with the melted butter, remaining whole milk, skim milk, sugar, salt, one beaten egg, and yeast. Attach the flat-paddle to mix everything together until combined.
- 3
Add in the remaining bread flour and switch to the dough hook attachment. Beat the dough on medium-high for about 8 minutes until a smooth and slightly sticky dough forms. If the dough is too sticky, add a bit more flour (no more than 1/4 cup).
- 4
Lightly oil your hands and shape the dough into a ball. Place it in a greased bowl, cover, and let rise in a warm spot for 90 minutes. The dough should get puffy but won’t double in size.
- 5
While the dough is rising, heat a drizzle of vegetable oil in a large skillet over medium heat. Add the diced onions with a pinch of salt, stirring occasionally for about 10-12 minutes until browned. Add the shaved ribeye and another pinch of salt, breaking it up with a wooden spatula. Cook until most of the pink is gone, then add the sliced bell peppers. Cover with a lid and steam until softened.
- 6
Once the peppers are softened, spread the cheese over the mixture and cover with a lid to melt. Transfer the cheesesteak filling to a bowl, stir, and set aside to cool.
- 7
After the first rise, punch down the dough to release the gas. Turn the dough onto a floured surface and either pat into a large rectangle and cut into 8 squares, or divide into 8 equal dough balls.
- 8
Flatten each dough portion into a 4-inch circle. Add a couple of tablespoons of the cooled cheesesteak filling to the center of each circle, fold the dough over, and pinch the seams to seal. Roll the filled dough into a ball and place it seam-side down on a prepared baking sheet. Repeat for all buns.
- 9
Let the filled buns rise for another 30 minutes until puffy. Meanwhile, preheat the oven to 350°F.
- 10
Brush the tops of the buns with the second beaten egg, sprinkle with cracked black pepper, and bake for 20-25 minutes until golden brown. Let the buns cool for at least 5 minutes before serving. Dassit!