Pan de Acambaro with a Philly Twist

Ingredients

In this adaptation, the traditional Pan de Acambaro is transformed into a savory dish by incorporating the flavors of a Philly cheesesteak. The original sweet bread is now filled with tender beef, sautéed onions, and melted provolone cheese, giving it a completely different taste profile. We alse have the original recipe for Pan de Acambaro, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (56g) unsalted butter, melted 1/4 cup (56g) unsalted butter, melted
• 2 eggs 2 eggs
• 1 pound (450g) beef sirloin, thinly sliced 1 pound (450g) beef sirloin, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 slices provolone cheese 4 slices provolone cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 9g)
• Carbohydrates: 45g (Sugar: 8g)
• Protein: 26g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   While the dough is rising, heat some vegetable oil in a skillet over medium heat. Add the sliced beef and cook until browned. Remove the beef from the skillet and set aside.
7. 7.
   In the same skillet, sauté the sliced onions until caramelized. Remove from heat and set aside.
8. 8.
   Preheat the oven to 350°F (180°C).
9. 9.
   Punch down the risen dough and divide it into 4 equal portions.
10. 10.
    Flatten each portion into a circle and place a slice of provolone cheese, a portion of cooked beef, and a portion of sautéed onions in the center.
11. 11.
    Fold the edges of the dough over the filling and pinch to seal.
12. 12.
    Place the stuffed dough on a baking sheet and bake for 20-25 minutes or until golden brown.
13. 13.
    Remove from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Beef sirloin — For best results, thinly slice the beef against the grain to ensure tenderness.
• Provolone cheese — You can substitute provolone with other meltable cheeses like mozzarella or cheddar.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Warm milk — The milk should be warm to activate the yeast but not too hot to kill it.
• Sautéed onions — Cook the onions slowly over medium-low heat until they turn golden brown for maximum flavor.

Tips & Tricks

• You can add sliced bell peppers or mushrooms to the filling for extra flavor and texture.
• Serve the Philly Cheesesteak Stuffed Pan de Acambaro with a side of homemade salsa or marinara sauce for dipping.
• If you prefer a spicier version, add some sliced jalapenos or hot sauce to the filling.
• Make sure to let the dough rise in a warm place to ensure a light and fluffy texture.
• Leftovers can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Philly Cheesesteak Stuffed Pan de Acambaro warm as a main dish. It can be enjoyed on its own or paired with a fresh salad for a complete meal.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds or grated cheese on top of the stuffed bread before baking. Serve it on a wooden cutting board or a rustic platter to showcase the fusion of Mexican and Philadelphia cuisines.