Shredded Beef Stromboli

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Shredded Beef Stromboli

Today I have a dinner recipe for you! But it involves a yeast dough, and it’s really good. It’s a shredded beef stromboli!

Disclaimer: I’m sorry about the terrible pictures. I was hungry, ok?

Shredded Beef Stromboli

I don’t think they sell a lot of strombolis here. I do order something similar from a pizza place near my house, but they call it cannoli, for some reason (actual cannolis are not popular here either). The beef ones are so good, as well as the bacon and prune ones (complete with apple and cheese). I also had a spinach stromboli at some fast food place while I was in LA.

So, I thought I would make a beef version at home, with shredded beef, to make sure it was tender. The filling was made in my new electric pressure cooker in just 30 minutes (plus preheating). You could also make it in a stovetop pressure cooker (would be even faster), or in a slow cooker. And of course, you can make it traditionally, in the oven or stove (but I don’t have directions for that, so you’ll have to use your best judgement!).

Also, I shredded the beef on my KitchenAid (with the paddle attachment); and you should do the same if you have one. That’s why you spent money on it; so that it can do the hard work for you.

Shredded Beef Stromboli

The dough is a standard pizza dough. I ran into some trouble at the assembly because I didn’t have quite enough dough (I had meant to make 3 strombolis and ended up with 4 people for dinner; I adjusted the recipe below to comfortably serve 4). But basically you want to roll your dough into a long rectangle. Then cut it into 4 rectangles and assemble each one (you could also place all the filling on one of the long sides, roll it and then cut it. But cutting it first makes it easier to seal the ends afterwards).

Since I didn’t have enough dough, I had to place the filling in the middle and then pinch the two ends together. But ideally, you’ll want to have the filling on one side, and enough dough to give it a couple rolls. Then fold in the ends and carefully transfer to a baking sheet. Make sure the cheese in the filling ends on top of the beef! (obviously, mine didn’t :P)

Shredded Beef Stromboli

Afterwards, it’s just a matter of sprinkling some more cheese, and baking (they don’t need a second rise). Enjoy!

Shredded Beef Stromboli

Recipe by Sabor Pastel (dough recipe from 200 Bread Recipes)
Yield: 4 servings

For the dough:

1 1/4 cup water
3 tbsp olive oil
1 1/2 tsp salt
450 g / 16 oz flour
1 1/2 tsp sugar
1 1/2 tsp dry yeast

1. Place all ingredients in the bucket of a bread machine (in the order listed), and run through the dough program (usually 90 minutes long). Or, knead by hand until smooth, then let rise, covered, until doubled in size.

For the filling:

2 onions
1 kg / 2 pounds beef for roasting
1/2 cup white wine
1/2 cup broth
salt and pepper, to taste
spices of choice (I used a pinch of cumin, dry garlic and dry onion)
200 g / 7 oz melty cheese
50 g / 2 oz shredded cheese

1. Peel and slice the onions; reserve. Add salt and pepper to the beef and onions.
2. Using the sautee function of the electric pressure cooker, sear the beef on both sides (no need to add any fat). When the searing is almost done, add in the onions (you can also do this on a pan on the stove, in that case you may need to add some oil).
3. Mix the wine and broth, and bring to a boil. Pour over the beef, along with the remaining spices. Set the beef program (mine took 30 minutes, plus 10 or so for preheating).
4. Drain the filling, then shred, using 2 forks or a stand mixer.
5. Punch down the dough and roll it into a very long rectangle (make sure the dough is not sticky, and sprinkle plenty of flour on the rolling surface). Divide the dough into 4 long rectangles. Place 1/4 of the filling on one of the long sides, and top with 1/4 of the cheese. Roll up the dough, and close the stromboli by tucking the ends on its underside. Transfer to a baking sheet and top with shredded cheese.
6. Bake in a preheated 210ºC/370ºF oven, for 20-25 minutes.

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