Time
prep 1:30
total 3:00
Ingredients
| 1 loaf | Rhodes Bread Dough or | | 12 | Rhodes Dinner Rolls, thawed | | 2 cups | thinly sliced onions | | 1/4 cup | butter | | 12 oz. | beef tenderloin or | | sirloin steak | | 1 tsp. | flour | | 1 tsp. | brown sugar | | 1/2 tsp. | oregano leaves | | 1 tsp. | minced garlic | | 1 tbsp. | parsley flakes | | 1/2 tsp. | salt | | 1/2 tsp. | pepper | | 1/2 cup | beef broth | | 3/4 cup | grated Monterey Jack cheese | | 1/4 cup | grated Parmesan cheese | | 1 can | beef gravy, if desired |
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Instructions
Spray board or counter top with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest. In a skillet, saute onion in butter over medium low heat 10-15 minutes or until golden brown. Remove onion with slotted spoon and set aside. Cut beef into thin strips and add to skillet. Increase heat to medium. Cook and stir until browned. Return onion to skillet. Stir in flour, sugar, oregano, garlic, parsley, salt and pepper. Add broth and cook and stir for 6-8 minutes or until liquid has evaporated. Remove plastic wrap from dough. Spread beef mixture evenly over middle third of dough going lengthwise. Sprinkle with Monterey Jack and Parmesan cheese. Fold sides over meat mixture. Tuck ends under. Place on a large sprayed baking sheet. Make several 1/4-inch deep cuts on top of loaf. Cover with plastic wrap and let rise 30 minutes. Remove wrap and bake at 350 degrees F. 30-35 minutes. Serve warm with beef gravy, if desired.
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