Crispy, Cheesy Philly Cheesesteak Egg Rolls

 🧀🥩 Crispy, Cheesy Philly Cheesesteak Egg Rolls 🍳



Ingredients:

For the Egg Rolls:


1 lb Ribeye Steak, thinly sliced

1 package Provolone & Mozzarella Blend, shredded

4 oz Philadelphia Cream Cheese (optional)

1 Yellow Onion, chopped

8 oz Mushrooms, chopped

1 Green Bell Pepper, chopped

1 package Egg Roll Wrappers

1 tablespoon Olive Oil

1 Egg, for egg wash

Neutral Frying Oil

For the Philly Cheesesteak Marinade:


1/2 tablespoon Baking Soda

1 tablespoon Vinegar

1 teaspoon Sugar

1 teaspoon Garlic Salt

1 tablespoon Onion Powder

1 tablespoon Crushed Rosemary

2 tablespoons Worcestershire Sauce

Instructions:

Marinate the Steak:


In a large bowl, blend baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Add the ribeye steak slices, ensuring they are evenly coated. Cover and refrigerate for at least one hour.

Sauté the Steak & Veggies:


Heat olive oil in a skillet over high heat. Sear the steak until browned, about 3-5 minutes; remove and set aside. In the same skillet, sauté onion, mushrooms, and bell pepper until tender and caramelized, about 3-4 minutes. Mix the cooked steak back with the vegetables.

Assemble the Egg Rolls:


Position an egg roll wrapper as a diamond. Apply egg wash along the edges. Place a scoop of the steak mixture in the center, sprinkle with shredded cheese, and add a dollop of cream cheese. Fold the bottom over the filling, then the sides, and roll tightly.

Deep-Fry:


Heat frying oil to 350°F (175°C). Fry egg rolls in batches until golden and crispy, about 3-4 minutes, turning once. Drain on a rack or paper towels.

Serve:


Enjoy the egg rolls warm with a spicy or tangy dipping sauce.

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 8

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