Philadelphia Cheesesteak Roll

Ingredients:

• 5 tbsp. l. olive oil
• 450 g beef flank steak
• 200 g of champignons, thinly sliced
• 2 medium yellow onions, thinly sliced
• 2 medium Cubana or banana peppers, seeded and thinly sliced
• 700 g of store-bought pizza dough
• 2 cups shredded American cheese (170 g)
• 2 cups grated provolone (170 g)
• 1 large egg, beaten to coat the dough

Preparation:

1. Preheat oven to 200°C, line a baking sheet with parchment paper.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the beef with salt and black pepper, add to the skillet, and cook, turning as needed, until browned and cooked through, about 6 to 8 minutes. Transfer the beef to paper towels to drain, pat the skillet dry, and return to medium heat.
3. Heat the remaining 4 tablespoons of olive oil in a skillet, then add the mushrooms. Season with salt and pepper and cook, stirring, until golden brown, 8-10 minutes. Add the onion and pepper, season with salt and pepper, and cook, stirring, until lightly browned and softened, 10-12 minutes. Transfer the vegetables to a bowl and let cool.
4. Meanwhile, place the cooled steak in the freezer for 20 minutes to firm up. Working quickly, slice the beef as thinly as possible.
5. On a lightly floured work surface, roll the dough into a 50 x 35 cm (20 x 14 in) rectangle. Starting with the shorter end of the dough, evenly distribute the beef slices across half the dough, leaving 2.5 cm (1 in) from the edges. Sprinkle the beef with both cheeses, then evenly distribute the mushrooms and vegetables over the cheese. Roll the dough tightly along the same short end to form a roll. Pinch the open edges to seal the filling inside and tuck them under the roll.
6. Transfer the roll to the prepared baking sheet and brush with beaten egg. Bake until golden brown, 35-40 minutes. Let the bread cool for at least 10 minutes before slicing. Slice the bread in half lengthwise, cut each half crosswise into 4 equal pieces, and serve warm.