Directions

1. To make the bao dough, combine the warm water, sugar and yeast in a pint sized container. Stir well, then let sit in a warm place until foamy, about 10 minutes. Dump the mixture into the bowl of a stand mixer. Add the Chile Oil. Combine the dry ingredients in a separate continuer. Mix. Add to the mixing bowl with the wet ingredients. Mix on the stand mixer. Second speed (medium-low) for three minutes. Remove the dough ball from the bowl and transfer to an oiled container. Cover and place in a warm spot to proof until doubled in size.
2. When the dough has doubled in size, transfer to a clean work surface. Using a dough scraper, divide the dough into 16 (2-2.5 oz) portions. Roll each portion into a ball and place on a sheet pan. Cover with plastic and let rest 30 minutes.
3. After 30 minutes, roll each ball out into an oval shape, about 1/4” thick. Spray the top of the disc with duck fat (or other oil) and fold the dough over itself like a taco, leaving a little overlap on the bottom. Cover again and let rise until puffed a little, about 30-60 minutes.
4. Meanwhile, marinate your ribeye and slice your vegetables. Place the thin sliced ribeye and white parts of the green onions in a bowl and add the Bachan’s Original Japanese BBQ Sauce. Let soak for about an hour.
5. To cook the bao, fill a dutch oven with about two inches of water. Place the dutch oven on the side burner of the Napoleon Phantom 500 Gas Grill and bring to a boil. Line your bamboo steam baskets with parchment paper. Place your bao on the parchment, leaving a little space in between for the buns to puff up as they bake.
6. Stack the bamboo steamers on top of the boiling water and cook for 8 minutes. Remove the bamboo steamers from the dutch oven, but leave covered for another 5 minutes before taking the lid off. Once you’ve released the steam and opened the lid, you may place the lid back on top to keep the bao warm.
7. Light all four burners on the Halo 4B Griddle. Turn one half to medium heat and the other half to high heat.
8. To make the Sriracha cheese sauce, place a Lodge 10” Steel Skillet on the side with high heat. Pour the water in the steel skillet, close the lid and bring to a simmer. When the water is simmering, add the sodium citrate and whisk to dissolve. Next, add the shredded cheeses, a handful at a time, whisking constantly to melt. When all cheeses are incorporated turn off the burners below the skillet and whisk in the Yellow Bird Blue Agave Sriracha Hot Sauce. Keep the sauce warm on the griddle as you cook the cheesesteak filling, whisking occasionally and removing from the heat entirely if the sauce tries to bubble over.
9. To make the cheesesteak filling, spray the medium heat half of the griddle with duck fat (or other oil). Add your onions, peppers and mushrooms. Season with Cattleman’s Grill California Tri-Tip Seasoning, and toss to coat. Spread the veggies out to get some nice color.
10. Next, remove the marinated beef and onions from the bowl and transfer directly to the griddle. Add the two tablespoons of Chile Crunch to the beef. Spread out to develop color and texture.
11. Using spatulas, toss the filling ingredients occasionally to mix them together and cook evenly. When all veggies are softened and have nice color, and the beef is tender and crisped around the edges, remove the filling from the griddle.
12. To build the Cheesesteak Bao, stuff each bao with a couple of tablespoons of the cheesesteak filling, a generous drizzle of the sriracha cheese sauce and top with the sliced green parts of the green onions.