PHILLY CHEESESTEAK EGG ROLLS


This Philly Cheesesteak Egg Rolls Recipe might just be the most addicting way to devour Philly Cheesesteaks –  or Egg Rolls –   Ever.   The egg rolls are stuffed with juicy steak, bell peppers, mushrooms and jalapenos smothered with cheese then fried (or baked) to cheesy perfection.  They make the perfect melty, cheesy snack or party appetizer or even fun dinner!  These Philly Cheesecake Egg Rolls also freeze super well (instructions included) for a quick and convenient heat and eat meal, snack or appetizer!


With football season upon us, it is ALL about the Game Day Food!   In other words, it is all about Philly Cheesesteak Egg Rolls, Slow Cooker Honey Buffalo Meatballs, Jalapeno Popper Dip, Buffalo Chicken Dip (Stuffed French Bread), Bacon Ranch Cheese Ball – with football on the side.

Even if you’re not a football fan, you will not be able to stop cheering for these Philly Cheesesteak Egg Rolls. They are basically a fusion of America’s greatest sandwich with China’s greatest finger food which makes them the MVP of appetizers.

This Philly Cheese Steak Egg Roll recipe is deceptively simple to make.  Once the steak has been marinated in pantry friendly ingredients, all you do is cook the steak, onions, bell peppers, mushrooms and jalapenos, transfer them to your food processor for a quick chop and you have 10 minute filling!  Seriously, I am SO in love with this quick and easy food processor method – and you will be too!

Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls loaded with thinly sliced marinated steak, bell peppers, mushrooms and jalapenos smothered with cheese then fried (or baked) to melty, cheesy perfection in a crunchy egg roll cocoon. This Philly Cheesesteak Egg Rolls Recipe might just be the most addicting way to devour Philly Cheesesteaks. 

INGREDIENTS
  • 12-14 egg roll wrappers
  • 1 egg whisked with 1 tablespoon water
  • 1 quart canola or vegetable oil (for frying)
Steak Marinade
  • 1 pound top sirloin or flank steak thinly sliced across the grain
  • 1/3 cup zesty Italian Dressing
  • 1 small onion, chopped
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4-1/2 red pepper flakes
Filling
  • 8 oz mushrooms, sliced
  • 1 green pepper, sliced
  • 1-2 jalapenos, deveined, seeded and sliced
  • 2 cups shredded Mexican cheese blend or Pepper Jack cheese or more to taste
Philly Cheesesteak Egg Rolls dipped in alfredo sauce..

INSTRUCTIONS
  1. Marinate steak with steak marinade ingredients for 1 hour up to overnight.
  2. Heat a large skillet on high heat until very hot. Add steak/onions/marinade and let cook on one side without disturbing, then proceed to cook until meat is cooked through. Transfer meat and onions to a fine hole strainer/sieve and remove any excess liquid by pressing down on the meat mixture. Set aside.
  3. Wipe out skillet and add 1 tablespoon olive oil. Heat over medium high heat then add mushrooms. Sauté for 3-5 minutes or until golden. Remove to a paper towel lined plate. Heat another tablespoon olive oil over medium high heat and add green pepper and jalapeno. Saute for 1 minute.
  4. Add green peppers, jalapenos, mushrooms and steak/onions to a food processor and pulse a few times until roughly chopped. Alternatively, you can chop by hand.
  5. Position an egg roll wrapper with one point towards you. Line the center with 2 tablespoons cheese* and top with 1/4 cup steak mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash. Repeat with remaining wrappers and filling. (Refer to your egg roll wrapper for a diagram).
  6. To fry (recommended for extra crispiness): Heat oil in a stock pot or deep-fat fryer to 350F degrees or medium high heat. Fry egg rolls, in batches, 3- 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
  7. To bake: Lightly spray a baking rack and place it onto a baking sheet. Line egg rolls on baking rack and lightly spray with cooking spray. Bake for 10-15 minutes or until golden at 425F degrees.
  8. Serve with your favorite cheese sauce, chili sauce or barbecue sauce with hot sauce to taste.
RECIPE NOTES
If you aren't dipping in cheese sauce and/or want more cheesy egg rolls, add more cheese to taste.

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