Philly Cheesesteak Egg Rolls On A Stick Recipes

Steps:

• Preheat the canola oil to 350 degrees F in a deep fryer.
• Heat the olive oil in a large skillet over medium heat. Add the bell peppers, onion and garlic and cook until softened, 2 to 3 minutes. Stir in the mushrooms and cook until the mushrooms are softened, 2 to 3 minutes more. Season with salt and pepper. Add the steak and cook, stirring occasionally, until the meat is no longer pink. Add the Worcestershire sauce and cook 1 minute more. Remove the skillet from the heat and let it cool a little bit.
• Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Slowly stir in the warm half-and-half. Using a whisk, whisk until the sauce is smooth. Using a spoon again, stir in the Cheddar, processed cheese, garlic powder, cayenne and paprika. Season with salt and pepper. Remove the sauce from the heat and let it cool a bit.
• Set a small bowl with 2 to 3 tablespoons of water near your work surface. Place some of the meat mixture in center of an egg roll wrapper. Pour some of the cheese sauce on top. Fold in the sides of the wrapper and roll up into an egg roll. Using your finger, dab the edges of the wrapper with water and seal. Push a skewer into the end of the egg roll. Repeat with the remaining wrappers and filling.
• In batches, submerge the egg rolls in the hot oil (making sure the skewers are kept mostly above the oil line) and fry until golden brown. Transfer the egg rolls to paper towels on a plate to drain off the oil.

Steps:

• 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

Steps:

• Coat a hot flat-top grill or frying pan on high heat with olive oil. Add mushrooms, onions and bell pepper and cook until vegetables are softened, about 5 minutes. Season with salt and pepper.
• Add rib eye and continue to cook until meat is cooked through, about 3 minutes.
• Remove from heat and transfer to a large non-plastic bowl. Allow to cool for 15 minutes.
• Add shredded cheese to bowl and mix together until you have a homogenous mixture.
• Fill a small bowl with water. Take one eggroll wrapper and place it in front of you with a corner facing you. Spread 1/4 cup of the meat and cheese mixture across the center of the wrapper, going from the left to the right corner. Fold the left and right corners over the filling, then pick up the corner closest to you and fold over the filling. Roll up the eggroll, sealing shut with some water. Assemble eggrolls using the remaining wrappers and filling in the same manner.
• Preheat oil in a deep-fryer to 350 degrees F. Fry eggrolls, turning once to achieve consistent browning, about 2 minutes total. Drain on paper towels.
• Cut eggrolls in half and place on a bed of shredded cabbage. Serve with your favorite Dipping Sauce.

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.

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.

Steps:

• Preheat oven to 450°. Place a large cast-iron or other heavy skillet over medium-high heat. Add mushrooms, onion and green pepper; cook and stir until tender, 8-10 minutes. Remove from skillet; cool slightly., Cut steak into 4 pieces; pound with a meat mallet to 1/4-in. thickness. Spread with cheese. Sprinkle with pepper; top with mushroom mixture. Roll up from a short side; secure with toothpicks. Place back in skillet., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°, medium-well, 145°), 12-17 minutes. Let stand 5 minutes before serving. Serve with mashed potatoes.

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.