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- Prep
- 35 min
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- Total
- 1 hr 10 min
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- Serving
- 10
Philly Cheesesteak Ring
Featured product
Pizza Mozzarella Shredded Cheese
A semi-soft ivory coloured cheese with a milky and slightly salty flavour. Perfect atop your favourite pizzas or in pasta dishes.
Ingredients
For the Philly cheesesteak ring
- 60 mL (4 tbsp) melted butter, divided
- 125 mL (1/2 cup) sliced onion
- 1 red bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 2 cloves garlic, minced
- 225 g (8 oz) deli roast beef slices
- 500 mL (2 cups) Armstrong Pizza Mozzarella Shredded Cheese
- 2 cans of ready-made pizza dough (391 g/13.8 oz each)
- Coarse sea salt (optional)
For the cheese dip
- 180 mL (3/4 cup) 10% cream or whole milk
- 15 mL (1 tbsp) cornstarch
- 225 g (8 oz) Armstrong Medium Cheddar Cheese, shredded
- Pinch cayenne pepper
Directions
For the Philly cheesesteak ring
- Preheat the oven to 210°C (425°F). Cover a baking sheet with parchment paper.
- Pour 30 mL (2 tbsp) of the melted butter in a medium skillet set over medium-high heat. Add the onion and bell peppers and sauté for 8 to 10 minutes, or until the onion is soft and the bell pepper is colored. Add the garlic and sauté for 1 minute more. Transfer to a clean plate and set aside to cool.
- Lightly flour a clean working surface. Unroll one of the pizza dough rolls over the floured surface, long side facing you, and flatten it using your hands. Brush the whole surface of the dough with butter. Spread half of the roast beef slices over the surface of the dough, overlapping them slightly, then scatter half of the onion and bell pepper filling over the beef. Sprinkle half of the Armstrong Pizza Mozzarella Shredded Cheese over the filling. Roll the pizza dough tightly as you would a jelly roll cake, then set aside. Repeat to fill the second rectangle of pizza dough.
- Transfer both rolls, seam side down, to the prepared baking sheet. Join the ends of both rolls together to create a large ring. Overlap the dough from the end of one roll over the other. Using a tip of a finger, dab a bit of water underneath the top layer of dough, then press down gently to seal. Repeat to seal the other ends of the rolls. Using a very sharp knife, create slashes across the top of the dough, all around the ring. Brush with the remaining butter (melt additional butter, if needed). Sprinkle with coarse sea salt, if desired.
- Bake for 22 to 25 minutes, or until the dough is puffed and golden brown. Let cool for 15 minutes before slicing.
For the cheese dip
- Pour the cream or whole milk in a saucepan, then whisk in the cornstarch. Place over medium heat and heat to a simmer, whisking constantly, then cook for 1 minute to thicken. Lower the heat to low, then add in the shredded Armstrong Medium Cheddar Cheese gradually, whisking to incorporate fully before adding more. Once the cheese is fully incorporated and the sauce is smooth, whisk in a pinch of cayenne pepper. Transfer the sauce to a dipping bowl and serve immediately alongside the sliced Philly cheesesteak ring.
