Amazing Cheesesteak Eggrolls
27 photos of Amazing Cheesesteak Eggrolls Recipe
By
Andy Anderson !
@ThePretentiousWichitaChef
10
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.
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.
Ingredients
- 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
PLAN/PURCHASE
How to Make Amazing Cheesesteak Eggrolls
- 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.
