Amazing Cheesesteak Eggrolls

27
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.

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

How to Make Amazing Cheesesteak Eggrolls

Step-by-Step

  • 1PREP/PREPARE
  • 2Gather your ingredients.
  • 3Chef’s Tip: You can get the beef from your local deli. Just tell them to slice it nice and thin.
  • 4Add the oil to a sauté pan over medium heat.
  • 5Add the onions, and mushrooms to the pan.
  • 6Chef’s Note: Add a bit of salt and pepper to the pan.
  • 7Sauté until the onions soften, and the mushrooms release their moisture, about 8 to 10 minutes.
  • 8Add the garlic, and stir until fragrant, about 1 minute.
  • 9Add the bell pepper, and red pepper flakes, and continue to sauté for an additional 2 to 3 minutes.
  • 10Remove from heat, and allow them to cool.
  • 11Place about 1 inch (2.5cm) of oil in a shallow pan, and heat to 350f (175c).
  • 12Lay out an eggroll wrapper in a diamond shape.
  • 13Add a piece of sliced provolone cheese.
  • 14Add 1/2 ounce of sliced beef.
  • 15Add 1/2 ounce of veggies.
  • 16Add a few matchsticks of Colby cheese.
  • 17Chef’s Note: Do not over stuff the wrapper, or it will expand and burst open when frying.
  • 18Begin to roll the wrapper.
  • 19Tuck in the sides.
  • 20Finish the roll, and use a bit of water to seal the edge.
  • 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.
  • 22Add to the oil, and cook until nice and brown, about 2 minutes, per side.
  • 23Allow them to drain on some paper towels.
  • 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.
  • 25PLATE/PRESENT
  • 26Cut on the bias, and serve with some cheese, marinara, or au jus dipping sauce, and maybe a nice homemade dill pickle wedge. Enjoy.
  • 27Keep the faith, and keep cooking.

Printable Recipe Card

About Amazing Cheesesteak Eggrolls

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