Cheesesteak Eggrolls

Cheesesteak egg rolls are a tasty fusion of classic Philly cheesesteak flavors wrapped in a crispy egg roll wrapper. Here’s a recipe to make cheesesteak egg rolls:

Ingredients:

• 1 pound thinly sliced ribeye steak (or sirloin steak)
• 1 medium onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1 cup provolone or American cheese, shredded
• 12 egg roll wrappers
• 2 tablespoons vegetable oil, for frying
• Salt and black pepper, to taste
• Cooking spray (for baking)

For the Steak Marinade:

• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions:

1. Marinate the Steak:

1. In a bowl, combine the soy sauce, minced garlic, black pepper, garlic powder, and onion powder.
2. Place the thinly sliced steak in a resealable plastic bag or shallow dish and pour the marinade over the steak. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the flavors to meld.

2. Cook the Steak:

1. In a large skillet, heat a bit of vegetable oil over medium-high heat.
2. Add the marinated steak and cook for 2-3 minutes, or until it’s no longer pink. Season with salt and black pepper to taste.
3. Remove the cooked steak from the skillet and set it aside.

3. Cook the Onions and Peppers:

1. In the same skillet, add a little more oil if needed.
2. Add the thinly sliced onions and green bell peppers. Sauté them for 3-4 minutes until they become tender.
3. Return the cooked steak to the skillet, and stir to combine with the onions and peppers. Cook for an additional minute.

4. Assemble the Cheesesteak Egg Rolls:

1. Lay an egg roll wrapper on a clean, dry surface, with one corner pointing toward you (forming a diamond shape).
2. Place a portion of the cheesesteak mixture in the center of the wrapper.
3. Sprinkle some shredded cheese on top of the steak.
4. Fold the bottom corner up over the filling, and then fold in the two side corners to enclose the filling.
5. Roll up the egg roll from the bottom to the top, sealing the top corner with a bit of water to secure the roll.

5. Fry or Bake the Egg Rolls:

1. Heat about 2 inches of vegetable oil in a deep skillet or large pot to 350°F (175°C).
2. Carefully add the egg rolls to the hot oil, a few at a time, and fry until they are golden brown and crispy, about 2-3 minutes.
3. Alternatively, you can bake the egg rolls by preheating your oven to 400°F (200°C), placing the egg rolls on a baking sheet lined with parchment paper, and spraying them with cooking spray. Bake for about 15-20 minutes or until they are golden brown and crispy.

6. Serve:

1. Remove the egg rolls from the oil or oven and place them on a paper towel-lined plate to drain any excess oil.
2. Serve the cheesesteak egg rolls hot, either on their own or with your favorite dipping sauces, such as Sriracha mayo, ketchup, or a cheese sauce.

These cheesesteak egg rolls are a delightful and savory appetizer or snack, combining the flavors of a classic Philly cheesesteak with the crispy goodness of egg roll wrappers. Enjoy!