These Philly cheesesteak egg rolls are dangerous. Served with chili sauce, they're absolutely swoonworthy. —Marissa Allen, First and Full
Total Time
Prep:35 min. Cook: 5 min./batch
Makes
15 servings
Ingredients
1 pound beef ribeye steak, thinly sliced
1 tablespoon butter
1 medium green pepper, seeded and thinly sliced
1 medium onion, thinly sliced
3/4 cup 2% milk
1/2 cup shredded provolone cheese
1 ounce Velveeta
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
15 egg roll wrappers
Oil for deep-fat frying
1/3 cup sweet chili sauce
Directions
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. of 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.
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