Philly Cheesesteak Sandwich

Milk bun:

450 g flour (type 550)

1 tbsp sugar

2 tsp smoked salt

50 g soft butter

15 g fresh yeast

280 ml lukewarm milk

1 pinch of black pepper


Cheese sauce:

250 g cheddar

100 g cream cheese

1 teaspoon sweet paprika

300 ml organic milk

1 tbsp flour

1 red habanero


Other ingredients:

600 g flank steak or spider steak

250 g pimentos

salt flakes

For the milk roll buns, knead the flour, salt and sugar with the soft butter in a bowl. Mix the yeast with the milk until smooth, pour into the flour mixture, work into a smooth, elastic dough and process for approx. 8-10 minutes using a hand mixer or food processor. Leave the dough to rise in a lightly oiled bowl for an hour at room temperature. Then divide into portions of any size and bake in the Monolith at 200°C for approx. 20-25 minutes until crispy.

To make the cheese sauce, bring the milk to the boil with the chopped chili and paprika powder and then immediately reduce to a low heat. Then add the cheddar, stirring constantly. Continue stirring, add the flour and bring the sauce to a gentle boil - never forget to stir! Then allow the sauce to cool slightly and add the cream cheese. From now on, do not bring the sauce to the boil, otherwise it will become lumpy and flocculate. Season to taste with a little lemon juice.

Lightly oil the pimentos, fry in a hot pan until golden brown and season with salt. Alternatively, the oiled pimentos can also be roasted in a sieve over a grill flame. Keep swirling the sieve until the desired color is achieved. Season the pimentos with salt here too.

Pat the steak dry with a kitchen towel and cook on the grill rack. Then top the buns with the ingredients as desired.


Enjoy your meal!