Amazing Cheesesteak Eggrolls

Andy Anderson !

By
@ThePretentiousWichitaChef

I had these once as an appetizer in a restaurant in Philadelphia, and they were so yummy, I thought I would make some of my own.

They are very straightforward… For the most part they are a Philly steak sandwich lovingly enveloped in an egg roll wrapper, and fried. What could go wrong?

So you ready… Let’s get into the kitchen.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
10 Min
Cook:
20 Min
Method:
Deep Fry

Ingredients

PLAN/PURCHASE

1 lb
thinly sliced pre-cooked roast beef
2 Tbsp
grapeseed oil
8 oz
button mushrooms, diced
1 medium
onion, thinly sliced
1 medium
green bell pepper, seeded and diced
3 clove
garlic, minced
black pepper, freshly ground, to taste
salt, kosher variety, to taste
1.4 tsp
crushed red pepper flakes
12 slice
provolone cheese, thinly sliced
4 oz
colby cheese, cut into matchsticks
12
eggroll wrappers
grapeseed or vegetable oil, for frying
au jus, cheese, or marinara sauce, for dipping

Step-By-Step

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1PREP/PREPARE

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2Gather your ingredients.

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3Chef’s Tip: You can get the beef from your local deli. Just tell them to slice it nice and thin.

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4Add the oil to a sauté pan over medium heat.

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5Add the onions, and mushrooms to the pan.

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6Chef’s Note: Add a bit of salt and pepper to the pan.

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7Sauté until the onions soften, and the mushrooms release their moisture, about 8 to 10 minutes.

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8Add the garlic, and stir until fragrant, about 1 minute.

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9Add the bell pepper, and red pepper flakes, and continue to sauté for an additional 2 to 3 minutes.

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10Remove from heat, and allow them to cool.

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11Place about 1 inch (2.5cm) of oil in a shallow pan, and heat to 350f (175c).

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12Lay out an eggroll wrapper in a diamond shape.

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13Add a piece of sliced provolone cheese.

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14Add 1/2 ounce of sliced beef.

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15Add 1/2 ounce of veggies.

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16Add a few matchsticks of Colby cheese.

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17Chef’s Note: Do not over stuff the wrapper, or it will expand and burst open when frying.

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18Begin to roll the wrapper.

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19Tuck in the sides.

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20Finish the roll, and use a bit of water to seal the edge.

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21Chef’s Note: I can’t emphasize how important it is to tightly roll the wrapper. You do not want any oil getting into the egg roll. So, roll like your life depended on it.

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22Add to the oil, and cook until nice and brown, about 2 minutes, per side.

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23Allow them to drain on some paper towels.

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24Cooking Note: I wanted to give these eggrolls a makeover, so I marinated a flatiron steak in some tamari, honey, and rice vinegar… Let it sit overnight in the fridge, and then put it on the smoker for a few hours. This is an optional step. These eggrolls taste great just using some thinly sliced deli beef.

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25PLATE/PRESENT

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26Cut on the bias, and serve with some cheese, marinara, or au jus dipping sauce, and maybe a nice homemade dill pickle wedge. Enjoy.

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27Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Asian