I digress… So we had these and loved them. We said to ourselves,” this cannot be that hard to whip up.” So went home and googled Philly cheese steak egg rolls and the recipe for Guy Fieri’s egg rolls came up. And a star was born. We get requests to make these constantly so I have a feeling you will be too. I usually serve them with ranch dressing or ketchup, but good ole fashion velveeta cheese dip would be delightful also.
You can tailor these these to any way you like. Toby does not like pepper and onions ( i know blasphemy) so we make them with plain shaved steak and a slice of American cheese. Feel free to experiment with whatever cheeses you like.
Cooking note: I use raw shaved steak ( they always have it at my market) and if you use that just make sure you drain the steak in a strainer after you cook it. You want to make sure the juices do not make the egg rolls soggy. And no, in case you were wondering I have never tried baking them. It might work. Fried just tastes so much better to me.
- Canola oil, for frying
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 pound roast beef, thinly sliced
- 16 ounces pepper jack cheese, shredded
- 8 egg roll skins
Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot