For the Dough:
1 cup warm water (105 to 115 degrees)
1 package (1/4 ounce) active dry yeast
1 cup warm milk
3 tbsp. sugar
1 1/2 tsp. salt
3 tbsp. shortening
4 to 4 1/2 cups all-purpose flour
For the filling:
1 tbsp. oil for cooking steak
1 1/4 lb shaved steak
1 tsp. salt
1/2 tsp. black pepper
3/4 lb. thick sliced American cheese
Oil for frying
Add water to the stand mixer bowl. Add yeast and let sit for five minutes. Stir. Add milk, sugar, salt, shortening and 2 cups of flour. On low speed, combine the ingredients until smooth, scraping bowl with a rubber spatula. Turn off mixer. Add two more cups of flour. Starting on low, incorporate the flour. Gradually increase speed to 4 or medium. Stop the mixer to scrape the flour off the side of the bowl. Once the dough pulls away from the side of the bowl on its own, check the consistency. If it feels wet and clumps to hands, add 1/8 cup of flour at a time until dough no longer clumps. Mix on level 4 or medium for 5 minutes. After the kneading process, dough should be smooth and elastic.
With greased hands, remove dough and place on a lightly floured surface. Knead about 10 times using the palms of your hands. Place in a large greased bowl. Cover with a greased plastic wrap and a cloth towel. Place in a warm area until doubled in size, about 1 hour.
Meanwhile, cook steak. Heat 1 tablespoon oil in a large skillet on medium high heat. Add steak and season with salt and pepper. Sauté until no longer pink, breaking up any clumps into small pieces. Drain liquid. Allow to cool.
Preheat 3-4 inch of oil in a deep fryer or a frying pan to 375 degrees F.
Preheat 3-4 inch of oil in a deep fryer or a frying pan to 375 degrees F.
After the one hour resting period, punch down dough with greased hands. Pinch off a small pieces and shape into 5-inch rounds that are no more than 1/4 inch thick. If the dough is too tacky when forming rounds, generously dust the work surface and your hands with flour.
To assemble, place one of the dough rounds onto a greased surface. Layer with about 2 ounces of steak and about 1 1/2 slice of cheese, making sure to avoid the edges. Cover with a second round. Press edges tightly to seal. Repeat assembling the remaining rounds.
With greased spatula and hands, gently transfer the dough into the oil. Fry until golden brown, about 1 to 2 minutes per side. Place on paper towels to drain. Yields 8 servings.
