Heck yeah! The meat slicing and chopping is just the way I like it and the ratio of onions and cheese looks perfect to me! I remember seeing some of your other creations before, and this looks like another banger
The only thing I would suggest if you haven’t tried this yet: after loading your cheesy meat fillings into the roll, while it’s still nice and piping hot — wrap the whole thing up tightly in parchment or butcher paper for a few minutes. The beef and onion steam will permeate into the bread nicely, and it gives all of the key flavors a chance to blend together in a way that really takes it up a notch IMO. As long as your rolls aren’t *too* soft to start, it shouldn’t turn out overly soggy, and the cheese should stay nice and melty as well. Worth a shot!
swagmar
What is the name of that roll?
fuzzhead12
My tired-ass brain read this as “Chinese steaks” and I was very confused as they looked neither Chinese nor steak-like lol
6 Comments
Looks amazing!!
Heck yeah! The meat slicing and chopping is just the way I like it and the ratio of onions and cheese looks perfect to me! I remember seeing some of your other creations before, and this looks like another banger
The only thing I would suggest if you haven’t tried this yet: after loading your cheesy meat fillings into the roll, while it’s still nice and piping hot — wrap the whole thing up tightly in parchment or butcher paper for a few minutes. The beef and onion steam will permeate into the bread nicely, and it gives all of the key flavors a chance to blend together in a way that really takes it up a notch IMO. As long as your rolls aren’t *too* soft to start, it shouldn’t turn out overly soggy, and the cheese should stay nice and melty as well. Worth a shot!
What is the name of that roll?
My tired-ass brain read this as “Chinese steaks” and I was very confused as they looked neither Chinese nor steak-like lol
Thank you for understanding the assignment.
Nailed the assignment!!!!!!