Amazing Cheesesteak Eggrolls

Name: Amazing Cheesesteak Eggrolls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Asian
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

By Andy Anderson !
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

7 Comments

Serves:

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
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How to Make Amazing Cheesesteak Eggrolls

Step-by-Step

PREP/PREPARE
Gather your ingredients.
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.
PLATE/PRESENT
Cut on the bias, and serve with some cheese, marinara, or au jus dipping sauce, and maybe a nice homemade dill pickle wedge. Enjoy.
Keep the faith, and keep cooking.