Cheesesteak Skillet Buns

The last couple of times we ate at a Korean restaurant, they served a side of corn with melted mozzarella and since there was left over filling and some corn from the other day, I combined them to see how it would turn out.  It was OK but probably not the best choice for a main dish with the same ingredients.

CHEESESTEAK SKILLET BUNS

INGREDIENTS

3 tbsp oil

2 Sirloin steaks, diced

2 small green peppers, diced

1 medium white onion, diced

2 tsp Worcestershire Sauce

1 tsp salt

½ tsp pepper

1 cup mascarpone

1 ½ cups grated mozzarella

1 lb pizza dough

¼ cup salted butter, melted

2 garlic cloves, minced

2 tsp finely chopped parsley

July 13th 2017

Recipe by Tom

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Directions

• Preheat oven to 220C and grease a large cast iron skillet with oil.
• In a saute pan, heat oil over medium-high heat.  Add steak and cook until starting to brown.  Add peppers, onions, Worcestershire sauce, salt and pepper.  Cook until vegetables have softened and liquid is reduced.
• Take off heat and set aside to cool.
• In a medium sized bowl, mix together mascarpone, cheese and cooled steak mixture.
• Make golf ball sized dough balls from the pizza dough.  Flatten each out into a circle.  Fill with about 1-2 tbsp of cheese steak filling. Pull up edges and pinch to seal.
• Place filled dough balls in the greased cast iron skillet.
• In a small bowl, mix together butter, garlic and parsley.  Brush over top of each ball.
• Bake in the over for 20-25 minutes until golden brown.