Cheesesteak Egg Rolls Recipe 445

Steps:

• In a large skillet, cook steak slices in butter over medium-high heat until browned, 4-6 minutes. Add peppers and onion; cook until tender, 3-4 minutes. Reduce heat to medium-low; stir in milk, provolone and Velveeta. Cook, stirring constantly, until cheese melts, about 3 minutes. Remove from heat; add Worcestershire, garlic powder, salt and pepper; cool. , Brush edges of an egg roll wrapper with water. Place 2 tablespoons beef mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling. , In an electric skillet or deep-fat fryer, heat 1 in. canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve hot with sweet chili sauce.

Steps:

• Heat 2 tablespoons oil in a large fry pan over medium heat. Add onions and peppers and saute until peppers are soft and onions are translucent, about 5 minutes. Sprinkle shaved beef with salt and add to pan. Add Worcestershire sauce and cook until meat is no longer pink, about 5 minutes. Turn off heat and adjust seasonings. Transfer mixture to a fine mesh sieve and strain to remove any excess liquid and let cool slightly.
• Lay out one eggroll wrapper with the corner pointed to you. Using a pastry brush or your finger, lightly wet the edges of the entire wrapper with water. Spread 1 tablespoon cheese sauce (or place 1 piece provolone) on the lower third of the wrapper and top with 1 to 2 heaping tablespoons of the filling. Roll the point facing you over the filling, keeping the eggroll tight. When you reach the middle of the wrapper, fold in the right and left sides, then continue to roll until you have a tight eggroll. Press to seal the wrapper to itself, adding more water to seal the final edge if needed. Repeat with remaining wrappers and filling.
• Heat about 3 inches oil in a heavy bottomed pot to 375 degrees F. Add rolls in batches and cook, flipping occasionally, until golden brown, 3 to 4 minutes. Drain on paper towels and serve with Pepperoncini Mayo Dipping Sauce.
• Add mayonnaise, pepperoncini and pepperoncini liquid, mustard, vinegar and sugar to a food processor and process until well combined. Transfer mixture to a serving bowl.

Steps:

• Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
• Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
• Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
• Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.

Steps:

• Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
• In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
• Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot

Steps:

• In a frying pan, cook the steak-umm and onion in two tablesspoons of vegetable oil.
• Season with salt and pepper.
• Once cooked, chop up the steak and onion. Set aside in bowl.
• Whisk together the milk and egg to form an egg-wash.
• Brush the edges of the wrapper with the egg-wash.
• Place two spoonfuls of the steak and onion in the center of the wrapper.
• Generously sprinkle with cheese.
• Fold according to directions. Set aside. Fill and fold the other wrappers.
• Deep fry for 2 1/2 minutes. (Trick: Turnover every 30 seconds to keep eggroll from getting top heavy with oil.).