amazing cheesesteak eggrolls

How To Make amazing cheesesteak eggrolls

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  Chef’s Tip: You can get the beef from your local deli. Just tell them to slice it nice and thin.
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  4

  Add the oil to a sauté pan over medium heat.
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  5

  Add the onions, and mushrooms to the pan.
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  6

  Chef’s Note: Add a bit of salt and pepper to the pan.
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  7

  Sauté until the onions soften, and the mushrooms release their moisture, about 8 to 10 minutes.
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  8

  Add the garlic, and stir until fragrant, about 1 minute.
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  9

  Add the bell pepper, and red pepper flakes, and continue to sauté for an additional 2 to 3 minutes.
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  10

  Remove from heat, and allow them to cool.
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  11

  Place about 1 inch (2.5cm) of oil in a shallow pan, and heat to 350f (175c).
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  12

  Lay out an eggroll wrapper in a diamond shape.
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  13

  Add a piece of sliced provolone cheese.
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  14

  Add 1/2 ounce of sliced beef.
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  15

  Add 1/2 ounce of veggies.
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  16

  Add a few matchsticks of Colby cheese.
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  17

  Chef’s Note: Do not over stuff the wrapper, or it will expand and burst open when frying.
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  18

  Begin to roll the wrapper.
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  19

  Tuck in the sides.
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  20

  Finish the roll, and use a bit of water to seal the edge.
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  21

  Chef’s Note: I can’t emphasize how important it is to tightly roll the wrapper. You do not want any oil getting into the egg roll. So, roll like your life depended on it.
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  22

  Add to the oil, and cook until nice and brown, about 2 minutes, per side.
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  23

  Allow them to drain on some paper towels.
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  24

  Cooking Note: I wanted to give these eggrolls a makeover, so I marinated a flatiron steak in some tamari, honey, and rice vinegar… Let it sit overnight in the fridge, and then put it on the smoker for a few hours. This is an optional step. These eggrolls taste great just using some thinly sliced deli beef.
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  25

  PLATE/PRESENT
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  Cut on the bias, and serve with some cheese, marinara, or au jus dipping sauce, and maybe a nice homemade dill pickle wedge. Enjoy.
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  27

  Keep the faith, and keep cooking.
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