Chef’s Tip: You can get the beef from your local deli. Just tell them to slice it nice and thin.
Add the oil to a sauté pan over medium heat.
Add the onions, and mushrooms to the pan.
Chef’s Note: Add a bit of salt and pepper to the pan.
Sauté until the onions soften, and the mushrooms release their moisture, about 8 to 10 minutes.
Add the garlic, and stir until fragrant, about 1 minute.
Add the bell pepper, and red pepper flakes, and continue to sauté for an additional 2 to 3 minutes.
Remove from heat, and allow them to cool.
Place about 1 inch (2.5cm) of oil in a shallow pan, and heat to 350f (175c).
Lay out an eggroll wrapper in a diamond shape.
Add a piece of sliced provolone cheese.
Add 1/2 ounce of sliced beef.
Add 1/2 ounce of veggies.
Add a few matchsticks of Colby cheese.
Chef’s Note: Do not over stuff the wrapper, or it will expand and burst open when frying.
Begin to roll the wrapper.
Tuck in the sides.
Finish the roll, and use a bit of water to seal the edge.
Chef’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.
Add to the oil, and cook until nice and brown, about 2 minutes, per side.
Allow them to drain on some paper towels.
Cooking 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.
Cut on the bias, and serve with some cheese, marinara, or au jus dipping sauce, and maybe a nice homemade dill pickle wedge. Enjoy.