Ingredients
1 loaf (1 pound) frozen bread dough, thawed2 cups thinly sliced onion1/4 cup butter, cubed6 ounces beef tenderloin or top sirloin steak (1 inch thick)1 teaspoon all-purpose flour1 teaspoon brown sugar1/2 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon pepper1/2 cup beef broth3/4 cup shredded Monterey Jack cheese6 tablespoons grated Parmesan cheese, divided1 can (10 ounces) beef au jus gravy
Preparation
Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside.
Cut beef into 1/8-in. slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned. Return onion to skillet. Stir in flour, brown sugar, cumin, salt and pepper. Add broth; cook and stir for 6-8 minutes or until liquid has evaporated. Remove from the heat.
Punch dough down; roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese.
With a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce.
