Philadelphia-Style Cheesesteak Sandwiches
"There are probably as many different styles of cheesesteak sandwiches as there are Philadelphians. For us, it's all about the soft sandwich roll, fully loaded with pan-fried steak tossed with fried veggies, and topped with American cheese...."
INGREDIENTS
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1 3 cups King Arthur Unbleached All-Purpose Flour
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1 1/4 cup potato flour or 1/2 cup dry potato flakes
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1 1/4 cup Baker's Special Dry Milk or nonfat dry milk
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1 2 tablespoons sugar
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1 1 1/4 teaspoons salt
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1 2 teaspoons instant yeast
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1 1/4 cup (4 tablespoons) soft unsalted butter
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1 1 cup lukewarm water
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1 1 medium onion, peeled and sliced (1 cup)
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1 1 large green bell pepper, seeded and sliced (1 1/2 cups)
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1 2 cups sliced button mushrooms
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1 cup olive oil
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1 3/4 teaspoon salt
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1 1/4 teaspoon ground black pepper
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1 1 pounds sirloin steak, thinly sliced
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1 6 to 9 American cheese slices
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1 3 cups King Arthur Unbleached All-Purpose Flour
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1 1/4 cup potato flour or 1/2 cup dry potato flakes
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1 1/4 cup Baker's Special Dry Milk or nonfat dry milk
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1 2 tablespoons sugar
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1 1 1/4 teaspoons salt
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1 2 teaspoons instant yeast
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1 1/4 cup (4 tablespoons) soft unsalted butter
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1 1 cup lukewarm water
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1 1 medium onion, peeled and sliced (1 cup)
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1 1 large green bell pepper, seeded and sliced (1 1/2 cups)
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1 2 cups sliced button mushrooms
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1 cup olive oil
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1 3/4 teaspoon salt
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1 1/4 teaspoon ground black pepper
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1 1 pounds sirloin steak, thinly sliced
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1 6 to 9 American cheese slices
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