Philly Cheesesteak Egg Rolls (Print Version)
# Ingredients:
01 -
1 lb Ribeye Steak, thinly sliced.
02 -
1 package Provolone & Mozzarella Blend, shredded.
03 -
4 oz Philadelphia Cream Cheese (optional).
04 -
1 Yellow Onion, chopped.
05 -
8 oz Mushrooms, chopped.
06 -
1 Green Bell Pepper, chopped.
07 -
1 package Egg Roll Wrappers.
08 -
1 tablespoon Olive Oil.
09 -
1 Egg, for egg wash.
10 -
Neutral Frying Oil.
11 -
1/2 tablespoon Baking Soda.
12 -
1 tablespoon Vinegar.
13 -
1 teaspoon Sugar.
14 -
1 teaspoon Garlic Salt.
15 -
1 tablespoon Onion Powder.
16 -
1 tablespoon Crushed Rosemary.
17 -
2 tablespoons Worcestershire Sauce.
# Instructions:
01 -
In a large mixing bowl, combine all the marinade ingredients. Add the thinly sliced ribeye steak, toss to coat, cover, and marinate for at least 1 hour.
02 -
Heat 1 teaspoon of olive oil in a sauté pan over high heat. Cook the marinated steak for about 3-5 minutes until browned but not overcooked. Remove the steak and set aside. In the same pan, sauté the chopped onions, mushrooms, and bell peppers for 3-4 minutes until they begin to darken. Combine the cooked steak and vegetables in a large mixing bowl.
03 -
Place an egg roll wrapper in a diamond shape in front of you. Apply egg wash to the edges. Add a layer of the Philly cheesesteak filling and top with shredded cheese. For extra creaminess, add a dab of cream cheese. Roll the wrapper tightly around the filling, folding in the sides as you go. Repeat with the remaining wrappers.
04 -
Heat neutral oil in a stock pot to 350°F. Fry the egg rolls in batches, 2-3 at a time, for 3-4 minutes until golden brown, flipping once during cooking. Remove the egg rolls and let them cool on a wire rack for 5 minutes.
05 -
Enjoy these Philly Cheesesteak Egg Rolls on their own or with a rich, spicy dipping sauce like Cowboy Butter!.
# Notes:
01 -
You can substitute the ribeye steak with other cuts of beef or even chicken for a different flavor.