Steak & Cheese Egg Roll
The origin story of the cheesesteak eggroll is as fascinating as its flavor profile. Born from the vibrant streets of Philadelphia, where the iconic Philly cheesesteak reigns supreme, this inventive twist on a classic was a stroke of culinary genius. It takes the essence of the beloved cheesesteak – thinly sliced steak, melted cheese, and savory onions – and encases it in a crispy, golden-brown eggroll wrapper, creating a harmonious marriage of textures and flavors.
Servings: 6 people
Equipment
- 1 Mr. Make It Happen Chef Knife or preferred knife
- 1 Medium Mixing Bowl
- 1 Small Bowl for egg wash
- 1 Baking Sheet w/ Wire Rack for cooling
Ingredients
Cheesesteak Eggrolls:
- 1 package eggroll wrappers
- 12 oz thin cut provolone cheese slices
- 1 diced onion
- 1 diced green pepper
- 1 lb shaved steak preferably ribeye
- 1 egg egg wash
- vegetable or peanut oil for deep frying
- salt pepper, onion powder, garlic
- ¼ cup sweet chili sauce
Cheez Whiz:
- 1 lb sharp cheddar cheese
- 1 13 oz can evaporated milk
- 4 tbsps butter
- 1 dash hot sauce
- AP Seasoning
- 1-2 tsps chicken bouillon powder
Instructions
- Begin by placing your steak in the freezer for about an hour so that it is nice and firm when it’s time to slice it.
- Next, we need to dice our peppers and onions. Feel free to omit the peppers if you’d like OR even add other peppers and mushrooms to yours. It’s completely customizable to your preferences.
- Shave the steak thin and season with salt, pepper, garlic, onion powder, and worcestershire sauce.
- Cook in a skillet over medium high along with the peppers and onions. Once done, remove and chill before wrapping.
- Cheese Sauce:
- In a saucepan, melt 4 tbsps of butter over medium heat.
- Add the 1 lb sharp cheddar cheese and 1 13 oz can of evaporated milk, stirring until smooth.
- Add a dash of hot sauce, AP seasoning, and 1-2 tsps chicken bouillon powder. Stir until well combined and smooth. Set aside.
- Assembly:
- When selecting egg roll wrappers, I find that the international market tends to have the best selection.
- Each egg roll gets a slice of provolone cheese. You can mix in some shredded cheese into your beef mixture as well if you would like. I also add some sweet chili to the mixture.
- Wrap, seal, and roll! Get the oil up to 350 and fry them until they’re golden brown and beautiful.
- Plate with cheese sauce or sweet chili and garnish with chives.
Notes
Egg Roll Frying Pro Tip
When selecting egg roll wrappers, I find that the international market tends to have the best selection. Use whatever you can find though, but avoid the “vegan” options unless you need to (they do not hold up as well when frying IMO)
Nutrition
Calories: 845kcal | Carbohydrates: 15g | Protein: 52g | Fat: 64g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 201mg | Sodium: 1281mg | Potassium: 545mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 1661IU | Vitamin C: 2mg | Calcium: 1144mg | Iron: 2mg
