Best Cheesesteak Egg Rolls Recipes

PHILLY CHEESESTEAK EGG ROLLS

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.

PHILLY CHEESESTEAK EGG ROLLS

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.

CHEESESTEAK EGG ROLLS

Steps:

• Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
• Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
• Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
• Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Cook beef roast as directed on package; drain, cool and shred. Reserve au jus for a later use.
• In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook mushrooms, onion and bell pepper in oil 8 minutes, stirring occasionally, until tender. Remove from heat. Stir in shredded beef. Cool to room temperature.
• In deep fryer or 4-quart Dutch oven, heat oil to 350°F. Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Brush edges with beaten egg. Top with 1 slice cheese. Spoon 1/2 cup beef filling slightly below center of egg roll skin; fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner again with egg; gently roll egg roll toward remaining corner and press to seal. Place seam side down on plate. Repeat with remaining egg roll skins, beaten egg, cheese and filling.
• Fry egg rolls, a few at a time, in oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Serve warm.

PHILLY CHEESESTEAK 'EGG ROLLS'

Steps:

• Heat oven to 400ºF.
• Brown meat with peppers and onions in large nonstick skillet on medium heat. Drain; return meat mixture to skillet. Stir in VELVEETA and A.1.
• Spray baking sheet with cooking spray. Spoon meat mixture down centers of tortillas, adding about 1/4 cup meat mixture to each. Fold in opposite sides of each tortilla, then roll up starting at bottom edge. Spray inside of top edge of each tortilla with cooking spray before pressing into roll-up to secure. Place, seam sides down, on prepared baking sheet.
• Bake 20 min. or until golden brown.

CHEESESTEAK EGG ROLLS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. In a medium to large sauce pan, heat the one tablespoon of oil over medium high heat and add onions. Sauté for 3 minutes, reduce to medium and add tomato paste. Stir while cooking for one more minute. Add wine to deglaze the pan and reduce by half. Add beef stock, Worcestershire sauce and bay leaf and reduce to four cups. Set this mixture aside. In a large Dutch oven over medium high to high heat, add oil. Thoroughly pat the beef dry with paper towels and season all sides with salt and pepper. Add pieces one at a time to the hot oil keeping the pieces from touching. Brown each piece on all sides, total of about 20-30 minutes. Let each side sit untouched until you are ready to turn so they get a nice crust. Add root beer and deglaze the pan. Add peppercorns, cinnamon stick and reserved reduced liquid. Cover and place in oven and set timer for four hours. After four hours, check liquid and add more root beer if needed and continue to cook until tender, about another hour. While brisket is cooking, prepare the filling. In a medium skillet with a tight fitting lid, place the two teaspoons of the oil and heat over medium high. Add mushrooms and salt and cook covered for about five minutes. Mushrooms should give up some liquid. Uncover and cook for about five more minutes until liquid is gone and mushrooms become golden brown. Remove to a large bowl and hold. In the same pan heat the last teaspoon of oil and add onions and garlic. Cook uncovered for three minutes or just until they start to brown. Add these to the bowl with the mushrooms and refrigerate for later. Once the beef is cooked, remove from heat and let rest in the pan uncovered for 10 minutes. Remove each piece to your cutting board and slice against the grain. (reserve pan sauce and place in refrigerator until later) Then with your fingers, crumble the slices and add to the now chilled bowl of mushrooms and onions. Chill this mixture for at least an hour. To the same bowl add the diced provolone and ½ cup of the reserved pan sauce (skim off any fat first). Mix this final mixture thoroughly. In a small bowl, beat egg white with water. To assemble, brush all four edges with the egg white mixture and place about 1 ½ ounces of filling in center spreading it out in a line from left to right, with one of the four corners pointing towards you. The amount of filling will exactly fill 20 wrappers. Roll the corner closest to you over the line of filling and tuck under filling. Then fold each edge to the center, tucking under the roll you started. Finally roll forward until it ends with the opposite corner under the egg roll. The queso is easy to make and better if you make it before frying so the egg rolls can be eaten hot and crispy. If the queso cools off, just microwave to melt again. In a small sauce pan, place diced chilies and add all of the American cheese, breaking it up with your hands. Add ⅛ cup of any beer and heat over medium heat until melted. Only use another ⅛ cup or less of beer to get the queso to your desired consistency. In a cast iron skillet or wok, heat enough oil to cover the cooking eggrolls. Once the oil is 350 degrees (use a candy thermometer), cook the eggrolls in three or four batches until crispy. They float so try and keep them submerged so all sides get crispy. Remove to paper towels and serve with hot queso dip.