Philly cheesesteak egg rolls… Heavenly Taste!
Cheesesteak Egg Rolls are basically the perfect fusion of American fast food and Chinese fast food in one. We love this recipe because they’re so easy to make (and cheap!! No ribeyes needed here, ground beef for the win!) and you can make enough for dinner tonight and then freeze an additional giant batch for the next three times you crave them!
These Philly cheesesteak egg rolls are made with rib-eye steak, onions, peppers, and provolone cheese, all wrapped up and fried to crispy perfection. The ultimate appetizer or game-day snack!
The egg rolls are stuffed with a juicy steak, bell peppers, mushrooms and jalapenos smothered with cheese then fried (or baked) to cheesy perfection. They make the perfect melty, cheesy snack or party appetizer or even fun dinner!
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Ingredients:
- 10 egg roll wrappers
- 2 cups cooked sirloin steak strips
- 1/2 green bell pepper, thinly sliced
- 1/2 purple onion, thinly sliced
- 3 tbsp butter
- 1/2 tsp garlic powder
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Ingredients:
- 10 egg roll wrappers
- 2 cups cooked sirloin steak strips
- 1/2 green bell pepper, thinly sliced
- 1/2 purple onion, thinly sliced
- 3 tbsp butter
- 1/2 tsp garlic powder
- 5 slices provolone cheese, halved
- canola oil for frying
- 1 egg, LIGHTLY beaten
For the Sauce:
- 1/2 cup light mayo
- 1 tbsp milk
- 1 tsp horseradish
- 1/4 tsp garlic powder
- 1/8 tsp fresh cracked pepper
Directions:
- Fill your fryer or pot with at least 1 inch deep of canola oil. Heat to 375 degrees F.
- In a saute pan melt butter over medium-high heat. Add the pepper strips and onions and cook until soft and tender (about 5 minutes), then toss in the steak and garlic powder, stir to combine. Remove from heat and let cool to room temperature.
- Once cool, place an egg roll wrapper on a clean dry surface and brush all the edges with the LIGHTLY beaten egg. Place a couple strips of the steak, pepper and onions and an angle in the center of the wrapper and top with half of a slice of provolone cheese. Fold the bottom corner of the wrapper over the filling then fold in the right side and left side. Roll towards the remaining corner and seal closed.
- Repeat with remaining egg roll wrappers and filling.
- Place two to three egg rolls in the hot oil at a time. Cook and turn for 3 to 5 minutes or until all sides are golden brown. Drain on paper towel-lined plate.
For the Sauce:
- Combine the sauce ingredients in a small bowl and whisk till combined.
- Add more horseradish if you want it with more of a kick.
- Serve egg rolls hot with a side of sauce. Enjoy!
From: best heavenly recipes