PHILLY CHEESESTEAK EGGROLLS
Provided by Food Network
Time 1h
Yield 12 eggrolls
Number Of Ingredients 11
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.
PHILLY CHEESESTEAK EGG ROLLS
These Philly cheesesteak egg rolls are dangerous. Served with chili sauce, they're absolutely swoonworthy. -Marissa Allen, First and Full
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 15 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 259 calories, Fat 13g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 440mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
PHILLY CHEESESTEAK EGG ROLLS
Philly cheesesteak sandwich in a crispy shell and made with ground beef!
Provided by kimmi
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 6 g, Cholesterol 28.3 mg, Fat 8.9 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 4.6 g, Sodium 330.3 mg, Sugar 0.6 g
PHILLY CHEESESTEAK EGGROLLS
Make and share this Philly Cheesesteak Eggrolls recipe from Food.com.
Provided by GingerlyJ
Categories Lunch/Snacks
Time 40m
Yield 8 egg rolls, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1189.2, Fat 108.9, SaturatedFat 19.6, Cholesterol 144.7, Sodium 539.3, Carbohydrate 21, Fiber 1.1, Sugar 1.3, Protein 34.2
PHILLY CHEESESTEAK SPRING ROLL
This is served at Philadelphia's Four Seasons Hotel restaurant and published in Saveur magazine! Oh boy, pass the dip!
Provided by Sharon123
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dipping Sauce:.
- Combine the ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.
- Spring rolls:.
- Heat the olive oil in a large skillet on medium heat. Add the chopped beef and cook until no longer pink, stirring 5-7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce the heat to medium low and stir in cheeses. Cook until cheeses melt, 2-3 minutes. Season with salt and pepper to taste. Set aside to cool.
- Place 1 wrapper on a clean work surface, keeping the other wrappers covered with plastic wrap. Brush the entire surface of wrapper with egg yolk. Form 1/4 of the beef mixture into an 8" log along one edge of the wrapper. Roll up the wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corners with egg yolk, and lay the first roll across the bottom corner of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat the process with remaining wrappers and filling.
- Pour vegetable oil into a heavy medium pan to a depth of 2" and heat over medium heat until the temperature shows 350°F on a candy thermometer (You don't have to have a thermometer, just make sure the oil is hot, but not smoking). Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on the bias and serve with sauce. Good with pickles on the side. Enjoy!
Nutrition Facts : Calories 622.8, Fat 37.5, SaturatedFat 14.9, Cholesterol 297.5, Sodium 1314.8, Carbohydrate 48.2, Fiber 1.2, Sugar 13.6, Protein 24.1
PHILLY CHEESESTEAK 'EGG ROLLS'
Enjoy these delicious Philly Cheesesteak 'Egg Rolls.' These Philly Cheesesteak 'Egg Rolls' are made with soft flour tortillas and juicy ground beef.
Provided by My Food and Family
Categories Home
Time 40m
Yield 18 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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