cheesesteak eggrolls
Instructions:
Step 1: Sauté the filling.
In a skillet, heat a bit of olive oil over medium-high heat. Add the sliced ribeye steak and cook until it’s browned and cooked to your desired level of doneness. Remove the steak from the skillet and set it aside.
Step 2: Sauté vegetables
In the same skillet, sauté the thinly sliced onion and bell pepper until they are tender and slightly caramelized. Season with salt and black pepper, to taste.
Step 3: Combine Ingredients
Combine the cooked steak, sautéed vegetables, and shredded cheese in a bowl. Mix well to evenly distribute the flavors.
Step 4: Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface with one corner facing you. Spoon a portion of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the edges with a bit of water.
Step 5: Fry the Egg Rolls
In a deep skillet or pot, heat vegetable oil to around 350°F (175°C). Carefully place the egg rolls in the hot oil and fry until they are golden brown and crispy on all sides. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Step 6: Serve and Enjoy
Once the cheesesteak egg rolls are fried to perfection, serve them immediately. You can pair them with your favorite dipping sauce, such as spicy mayo, ranch dressing, or even a cheese sauce for extra indulgence.
Cheesesteak Egg Rolls are a delightful fusion of flavors and textures that pay homage to the beloved Philly cheesesteak. With their crispy exterior and savory filling, each bite is a symphony of deliciousness. So, embrace the culinary innovation, relish the unexpected twist, and savor the unique experience of cheesesteak egg rolls that are sure to be a crowd-pleaser.
Tips for Perfect Cheesesteak Egg Rolls:
1. Thin Slicing: Slice the ribeye steak as thinly as possible to ensure quick and even cooking.
2. Sautéing: Sauté the steak until it’s just cooked through, as it will continue cooking a bit when combined with the other ingredients and fried.
3. Sautéing Vegetables: caramelize the onions and bell peppers for added flavor depth. They should be tender and slightly golden.
4. Cheese Choice: Provolone or American cheese work well for that classic cheesesteak flavor, but feel free to experiment with other cheese varieties.
5. Seasoning: Season each component (steak, vegetables, and cheese) separately before combining to ensure even flavor distribution.
6. Filling Quantity: Avoid overstuffing the egg roll wrappers. A balanced amount of filling allows for easier rolling and frying.
7. Rolling Technique: Roll the egg rolls tightly to prevent them from opening during frying. Seal the edges with water to secure them.
8. Oil Temperature: Maintain the oil temperature around 350°F (175°C) for optimal frying. Use a kitchen thermometer to monitor the temperature.
9. Draining Excess Oil: Place the fried egg rolls on a paper towel-lined plate to remove excess oil before serving.
10. Dipping Sauces: Offer a variety of dipping sauces to complement the flavors. Spicy mayo, sweet chili sauce, or a tangy barbecue sauce all work well.
11. Serve hot: Cheesesteak egg rolls are best enjoyed when they are freshly fried and hot, as their crispiness is at its peak.
12. Variations: Experiment with additional ingredients like mushrooms, jalapeños, or different types of peppers to create your own unique version.
13. Make-ahead: You can prepare the filling ahead of time and assemble and fry the egg rolls just before serving for a quick appetizer.
14. Presentation: Arrange the cheesesteak egg rolls on a platter with some fresh herbs or a sprinkle of grated cheese for an appealing presentation.
15. Crowd-pleaser: These egg rolls are great for parties and gatherings, as they are both delicious and easy to eat with your hands.
By following these tips, you’ll master the art of creating cheesesteak egg rolls that are packed with flavor, texture, and culinary creativity. Enjoy the perfect blend of a Philly favorite and the crispy delight of egg rolls in every bite.
