1 loaf (1 pound) frozen bread dough, thawed
2 cups thinly sliced onion
1/4 cup butter
6 ox beef tenderloin or siloin steak
1 tsp flour
1 tsp brown sugar
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1/2 cup beef broth
3/4 cup shredded Monterey Jack cheese
6 Tbs. grated Parmesan cheese, divided
1 can beef au jus gravy
Allow dough to rise until nearly doubled. Meanwhile in a skillet, saute onion in butter over low heat for 15-20 minutes or until golden brown. With slotted spoon, remove onion fron 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 liquif has evaporated. Remove from heat.
Punch dough down; roll on a floured surface to a 16x12 rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Moterey Jack cheese and 4 Tbs 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. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375º for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce.