The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Philly style hoagie roll recipe needed badly!! :)

jasonm2674's picture
jasonm2674

Philly style hoagie roll recipe needed badly!! :)

Hi Everyone,


 


I can't say enough how much I enjoy and learn from everyone's posts on the fresh loaf.   I have been searching for a long while now for a simple Philly style hoagie roll recipe.  Trying to use search engines leads to a vast amount of copied recipes from generic posts.  Can anyone help with the technique, ingredients, secrets, or creating the cheesesteak style roll ?   I've heard Amoroso's and Sracone's are the two major "authentic" philly style rolls. 


 


Thank you all for any information that you may be able to give.


 


J

margieluvschaz's picture
margieluvschaz

 


Hi- you'll probaly get some great recipes from other posters but I pulled up a recipe to try a while back- I haven't made them yet -


here's a link- http://www.pizzamaniac.com/archives/2005/08/10/grinder-hoagie-roll-recipe/


there are a few comments in the feedback section that might help!  Good Luck!


Margie

margieluvschaz's picture
margieluvschaz

 


Hi- you'll probaly get some great recipes from other posters but I pulled up a recipe to try a while back- I haven't made them yet -


here's a link- http://www.pizzamaniac.com/archives/2005/08/10/grinder-hoagie-roll-recipe/


there are a few comments in the feedback section that might help!  Good Luck!


Margie

jasonm2674's picture
jasonm2674

Thank you Margie, I will certainly give it a try and see how it turns out.


 


Please anyone with an idea or any information keep posting!!!!


It's been so long since I had a cheesesteak or a tony luke's pulled pork it hurts.  I so crave that chewy crust and warm soft inside.   LOL


 


Thank you everyone.

Stefania's picture
Stefania

My husband is originally from Philly and I have been trying to make hoagie rolls for 30 years.  Last summer I perfected them using the Italian Bread recipe in Reinhart's Bread Bakers Apprentice.  You make the dough with milk for the roll version and I make 8 instead of 9.  I also have a Cadco steam oven so that may help me too.  He says they taste like Amoroso rolls and now makes real hoagies and cheesesteaks all the time.  We even made cheesesteaks for a crowd of 20 and there wasn't a crumb left.  If you are interested how we make the steak, I'll post it.


 


Cheers,


Stefania


 


 


 


 

boomerx's picture
boomerx

I'm new and was looking for the hoagie roll recipe you said you posted.

I can't find it would you help me?

Thank you, Boomer

koloatree's picture
koloatree

I have tried the cuban rolls recipe that you can find at the king authur site. It is very similiar to a hoagie roll. I would however replace the butter with shortening. Although I do not like shortening, I feel that it would provide the soft chewiness w/o the butter flavor found in the amoroso rolls.

Stefania's picture
Stefania

I too make Cuban Rolls off of KA and do so for my cuban sandwiches.  In fact, my recipe calls for lard which I always use and get a very nice, soft, pressable bread for that sandwich.  I actually have tweaked my hoagie roll and have decreased the olive oil from 1 TBS to 1 tsp according to my husband's direction.  It is still a very soft ,light, compressable roll that wraps around a steak sandwich or a cold hoagie.  In fact, I've got my biga started and need to make more rolls tomorrow since my husband just finished making his own coppacola and mortadella to go with the salami he made last week.


 


Stefania

jasonm2674's picture
jasonm2674

Thank you SO MUCH Stefania,


 


I'm picking up the book this evening and will be trying this out over the next couple of days.  I would love the steak recipe, it sounds like a good thing to put together this weekend. 


Don't be afraid to anyone else who may want to add anything I'm always looking for more information :)


Thank you again stefania If you have any other favorites or things you think we all might like to try please feel free to throw it out there :)


 


J

Stefania's picture
Stefania

Well, cheese steak sandwiches are traditionally made with ribeye, but that can be costly.  We have learned to use Utility grade ribeye that comes in a cryovac bag for about $3 a pound.  Trust me, with the proper treatment, it is fabulous.  They come in about 8lb. packages, so slice off as big a roast as you would like  and even tie it a bit to maintain shape.  Season well with salt, pepper and garlic powder and place in a 200 degree oven.  Cook to medium rare, 145 degrees on a meat thermometer and remember that there will be no carry over in temp.  After cooling, put it in the fridge to cool completely.  Next day, slice paper thin, throw in a skillet or griddle with cheese or top with cheeze whiz.  You can also top with fried peppers and onions and/or pizza sauce.  For hoagies, my husband really likes the marinated onions they make in the shops.  Slice an onion thin, sprinkle with salt, oregano, olive oil and red wine vinegar.  Let it sit for awhile till the onions wilt....enjoy.


 


Stefania