Name: Steak and Cheese Fried Dough
Prep time: 45 min
Cook time: 20 min
Total time: 2 h 35 min
Ingredients: 1 cup warm water (105 to 115 degrees); 1 package (1/4 ounce) active dry yeast; 1 cup warm milk; 3 tbsp. sugar; 1 1/2 tsp. salt; 3 tbsp. shortening; 4 to 4 1/2 cups all-purpose flour; 1 tbsp. oil for cooking steak; 1 1/4 lb shaved steak; 1 tsp. salt; 1/2 tsp. black pepper; 3/4 lb. thick sliced American cheese; Oil for frying

Fried dough stuffed with shaved steak and gooey American cheese is sinfully good. This Steak and Cheese Fried Dough is a little bit of work, but it’s so worth it!

I first published this post in August of 2013. It has been updated with new images and added content.

For this post, I initially intended to make a copycat version of an egg fried dough I had seen on the Libya episode of Anthony Bourdain: Parts Unknown. I experimented with it, and it turned out to be one oozy colossal mess. But when I thought about doing a steak and cheese fried dough, I dropped the egg one like a hot potato.

I knew it was a keeper when my daughter’s boyfriend declared it was his new favorite dish. He suggested that I keep the recipe to myself, but obviously, I didn’t follow his advice. I’m so excited to share it with you!

It starts with making the dough from scratch. The filling consists of pan-seared seasoned shaved steak and American cheese. The dough is filled, sealed, then deep-fried until golden brown and crispy. It is hearty, decadent, and delicious!!

Just a few words of advice: handle the uncooked stuffed dough with some TLC, as they are hefty. Make sure they are placed on a well-greased surface once assembled to prevent sticking. Use greased hands and a spatula to transfer them to the hot oil to cook. Take it from me; following these pointers will ensure frying success.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

A stand mixer makes it easy to knead yeast dough. This one is larger and more powerful than the one I have and is on my wish list.
A skillet for cooking the shaved steak. This one has an anti-warp base. It’s also oven and broiler-safe.
A pastry mat is not essential but helpful when rolling out and shaping the dough. It helps to minimize sticking.
A large round spatula turner to transfer the stuffed dough into the hot oil.
Cooling rack for cooling the cooked fried dough.

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Steak and Cheese Fried Dough

Author: Thao | In Good Flavor Cooking Method:Frying Cuisine:American Courses:Main Dish Recipe Keys: F Frying High Protein C Carbohydrate

Difficulty:BeginnerPrep time: 45 minutesCook time: 20 minutesRest time:1 hour 30 minutesTotal time:2 hours 35 minutesServings:8 Servings

Description

Fried dough stuffed with shaved steak and gooey American cheese is sinfully good. This Steak and Cheese Fried Dough is a little bit of work, but it’s so worth it!

Ingredients

For the Dough:

1 cup warm water (105 to 115 degrees)
1 package (1/4 ounce) active dry yeast
1 cup warm milk
3 tbsp. sugar
1 1/2 tsp. salt
3 tbsp. shortening
4 to 4 1/2 cups all-purpose flour

For the filling:

1 tbsp. oil for cooking steak
1 1/4 lb shaved steak
1 tsp. salt
1/2 tsp. black pepper
3/4 lb. thick sliced American cheese
Oil for frying

Instructions

Add water to the stand mixer bowl. Add yeast and let sit for five minutes. Stir. Add milk, sugar, salt, shortening, and 2 cups of flour. On low speed, combine the ingredients until smooth, scraping the bowl with a rubber spatula. Turn off the mixer. Add two more cups of flour. Starting on low, incorporate the flour. Gradually increase speed to 4 or medium. Stop the mixer to scrape the flour off the side of the bowl. Once the dough pulls away from the side of the bowl on its own, check the consistency. If it feels wet and clumps to your hands, add 1/8 cup of flour at a time until the dough no longer clumps. Mix on level 4 or medium for 5 minutes. After the kneading process, the dough should be smooth and elastic.
With greased hands, remove the dough and place it on a lightly floured surface. Place into a large greased bowl. Cover with a greased plastic wrap and a cloth towel. Place in a warm area until doubled in size, about 1 to 1.5 hours.
Meanwhile, cook the steak. Heat 1 tablespoon oil in a large skillet on medium-high heat. Add steak and season with salt and pepper. Sauté until no longer pink, breaking up any clumps into small pieces. Drain liquid. Allow to cool.
Preheat 3-4 inches of oil in a deep fryer or a frying pan to 375° F.
After the dough has doubled in size, punch the dough down with greased hands. Pinch off small pieces and shape them into 5-inch rounds that are no more than 1/4 inch thick (you should have about 16 rounds). If the dough is too tacky when forming rounds, generously dust the work surface and your hands with flour.
To assemble, place one of the dough rounds onto a greased surface. Layer with about 2 ounces of steak and about 1 1/2 slices of cheese, making sure to avoid the edges. Cover with a second round. Press edges tightly to seal. This step is important in preventing bursting during frying.
Repeat assembling the remaining rounds.
Using a greased spatula and your hands, gently lift and transfer one stuffed round into the oil. Fry until golden brown, about 1 to 2 minutes per side. Place on a paper towel-lined cooling rack. Fry the remaining rounds.

Note:

The mixer speed given is based on a 300-watt stand mixer. Increase or decrease your mixer speed accordingly based on your mixer wattage.

Keywords:Fried Dough, Steak and Cheese, Fried Dough with Steak and Cheese

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