Onions and green bell pepper are chopped and sautéed until lightly golden in olive oil.
The meat is cut into very thin slices.
Remove the onions and pepper from the pan, turn up the heat, add a little extra olive oil, and fry the meat until it gets a bit of color, but it must not become dry.
Season with salt and pepper.
Warm the bread in the oven.
Split the bread (like a hot dog bun) and add the meat, then the soft onions.
Add plenty of warm cheez whiz.
And dig in!
Heat the milk in a saucepan.
Put the other ingredients in a blender and blend until everything is mixed.
Add the warm milk little by little.
Keep the cheese sauce warm in a saucepan over a water bath.
Dissolve the yeast in the bowl of a mixer in 1 dl of the water along with a pinch of sugar.
Let it sit for 15 minutes until bubbles start to form on the surface.
Then add the flour, sugar, salt, and the rest of the water to the mixing bowl and knead the dough with a dough hook for 20 minutes at low speed.
The dough should just leave the sides of the bowl, so add a little more flour if necessary.
Then add the soft butter and knead for a few more minutes until the butter is fully incorporated.
Cover the dough with a damp cloth and let it rise for 1 hour.
Then punch down the dough and divide it into 6 pieces.
Roll the pieces into rectangles about 15x10.
Roll them up lengthwise and pinch the seam closed.
Place them seam-side down on a piece of parchment paper on a baking sheet.
Cover them with a damp cloth and let them rise for another 1/2 hour.
Then give each bread 3 small diagonal cuts, brush them with beaten egg, and bake at 190 degrees Celsius (374 degrees Fahrenheit) for 15-20 minutes.
Let them cool on a wire rack before further use.
