Ingredients Jump to Instructions ↓

  1. 1 loaf (1 pound) frozen bread dough, thawed 2 cups thinly sliced onion 1/4 cup butter, cubed 6 ounces beef tenderloin or top sirloin steak (1 inch thick) 1 teaspoon all-purpose flour 1 teaspoon brown sugar 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup beef broth 3/4 cup shredded Monterey Jack cheese 6 tablespoons grated Parmesan cheese, divided 1 can (10 ounces) beef au jus gravy

Instructions Jump to Ingredients ↑

  1. Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside. Cut beef into 1/8-in. slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned. Return onion to skillet. Stir in flour, brown sugar, cumin, salt and pepper. Add broth; cook and stir for 6-8 minutes or until liquid has evaporated. Remove from the heat. Punch dough down; roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese. With a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce. Yield: 6 servings.


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