Cheesesteak Eggrolls
Dive into a scrumptious blend of American and Chinese cuisine with these Philly Cheesesteak Eggrolls! An ingenious twist on the classic Philly Cheesesteak, these eggrolls pack all the mouth-watering ingredients of the beloved sandwich into a crispy, golden wrapper. Perfect for appetizers at your next party, game day snacks, or even a unique dinner, these eggrolls are sure to be a crowd-pleaser.
Philly cheesesteak and eggrolls might seem like an unlikely duo, but the result is undeniably delicious. Featuring juicy steak, sautéed onions, and melty cheese, these eggrolls are a fun and flavorful way to enjoy the essence of a Philly cheesesteak in a portable, dip-friendly form. Plus, they’re incredibly easy and cost-effective to make with ground beef, making them a go-to for any occasion.
Preparation Time: 30 minutes
Servings: 6 eggrolls (12 halves)
Ingredients
- 6 pieces Steak-Um Sliced Steaks (frozen) or 1/2 pound very thinly sliced ribeye
- 1 tablespoon vegetable oil
- 1 Vidalia onion, chopped
- 3 slices American cheese, cut into 3 strips each
- 6 eggroll wrappers
- 1 cup Cheese Whiz, for dipping
- ½ cup banana peppers
- Small bowl of water, for wetting fingers
- Vegetable oil, for frying
Instructions
- Prepare the Fillings:
- In a skillet, heat a bit of butter over medium heat. Add the chopped onions and sauté until tender, about 3 minutes. Remove from heat and set aside.
- In the same skillet, add a bit more oil if needed and cook the steak. Since it’s thin, it should only take about a minute per batch. Do not overcrowd the skillet. Blot cooked steak with a paper towel to remove excess grease.
- Assemble the Eggrolls:
- Lay out an eggroll wrapper on a clean surface. Place about one steak’s worth of meat in the center, sprinkle with a teaspoon of sautéed onions, and add a strip of cheese.
- Moisten the edges of the wrapper by dipping your finger in water and running it along the edges. Fold in the sides of the wrapper to form small triangles, then roll tightly to enclose the filling. Use more water to seal the edges firmly.
- Fry the Eggrolls:
- Heat vegetable oil in a deep fryer or a large pot to 375°F (190°C).
- Fry the eggrolls for less than a minute or until they are crispy and golden brown. Do not overcrowd the fryer.
- Drain the cooked eggrolls on a paper towel-lined plate.
- Serve:
- Serve the eggrolls hot with banana peppers and warmed Cheese Whiz for dipping.
Note:
To ensure a mess-free experience, especially if there are concerns about leakage (as noted in the caramel sauce mention, which seems out of context for this recipe), always check the seals of your eggrolls before frying.