Ingredients: |
Ingredients: 1 lb Ribeye Steak, thinly sliced.
1 package Provolone & Mozzarella Blend, shredded.
4 oz Philadelphia Cream Cheese (optional).
1 Yellow Onion, chopped.
8 oz Mushrooms, chopped.
1 Green Bell Pepper, chopped.
1 package Egg Roll Wrappers.
1 tablespoon Olive Oil.
1 Egg, for egg wash.
Neutral Frying Oil.
1/2 tablespoon Baking Soda.
1 tablespoon Vinegar.
1 teaspoon Sugar.
1 teaspoon Garlic Salt.
1 tablespoon Onion Powder.
1 tablespoon Crushed Rosemary.
2 tablespoons Worcestershire Sauce.
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Directions: |
Directions:-In a large mixing bowl, combine all the marinade ingredients. Add the thinly sliced ribeye steak, toss to coat, cover, and marinate for at least 1 hour.
-Heat 1 teaspoon of olive oil in a sauté pan over high heat. Cook the marinated steak for about 3-5 minutes until browned but not overcooked. -Remove the steak and set aside. In the same pan, sauté the chopped onions, mushrooms, and bell peppers for 3-4 minutes until they begin to darken. Combine the cooked steak and vegetables in a large mixing bowl.
-Place an egg roll wrapper in a diamond shape in front of you. Apply egg wash to the edges. Add a layer of the Philly cheesesteak filling and top with shredded cheese. -For extra creaminess, add a dab of cream cheese. Roll the wrapper tightly around the filling, folding in the sides as you go.
-Repeat with the remaining wrappers.
-Heat neutral oil in a stock pot to 350°F. Fry the egg rolls in batches, 2-3 at a time, for 3-4 minutes until golden brown, flipping once during cooking. -Remove the egg rolls and let them cool on a wire rack for 5 minutes. |
This recipe for Philly Cheesesteak Egg Rolls is from