The creamy eggrolls made with cheesesteak are a great accompaniment to any type of food. They’re also made with ground beef and have all the flavor of the classic Philadelphia Cheesesteak sandwich.
The combination of Chinese and American fast food is a perfect recipe for cheesesteak egg rolls. They’re incredibly easy to make and are also very satisfying. You can make this recipe for dinner tonight or freeze them for another batch for later.
I had been craving egg roll kicks recently, so when I saw that my counter had ground beef and green bell pepper, I knew that we would be having the Philadelphia Cheesesteak Egg Rolls. One of my favorite local takeout options is the cheesesteak sub. During my time in college in Washington, DC, I had the opportunity to experience the world of cheesesteak subs.
°6 pieces Steak Um Sliced Steaks (frozen) or 1/2 pound rib eye very very thinly sliced
°1 tablespoon vegetable oil
°1 whole Vidalia onion, chopped
°3 slices of American cheese, cut into 3 strips each
°6 whole sheets of Eggroll.
°1 cup Whiz cheese for dipping.
°½ cup banana peppers.
°Small bowl of water to wet your fingers.
°Vegetable Oil, For Frying.
This can be made into 6 imperial rolls or 6 large potato fries. It can also be served as an accompaniment to any type of food. In a saucepan, sauté the onions in the oil until tender, about 3 minutes. When the meat is cooked, remove it from the heat and let it cool down. You can also prepare the potatoes by adding them to the pan and sautéing them in the oil until they are tender.
To make the eggroll, put 1/2 of the meat steak on a blanket of eggroll and add a sprinkle of cheese and a pinch of onion. Continue to roll the eggroll until it’s covered in water. When the water has absorbed the eggroll, run your finger along the edge of the liner and close it. Repeat the process with the closures, overlapping the sides to make little triangles. You can additionally add additional dressings and herbs to the eggrolls.
For Broiling, heat the oil in a deep fryer or a medium-sized pan over medium-high heat. Fry the eggroll for a couple of minutes to get a firm, golden brown. Pipe the eggroll onto a plate and allow it to rest on the paper towel for a couple of minutes.