"the Philly Steak Egg Roll"
From mrcooksalot 13 years agoIngredients
- canola oil, for frying shopping list
- 2 eggs shopping list
- 2 tablespoons milk shopping list
- 2 tablespoons olive oil shopping list
- 1 small red onion, thinly sliced shopping list
- 1 small red bell pepper, thinly sliced shopping list
- 1 small green bell pepper, thinly sliced shopping list
- 1 jalapeno shopping list
- 1 pound rib eye steak, thinly sliced shopping list
- 8 ounces pepper jack cheese, shredded shopping list
- 8 ounces of provalone, shredded shopping list
- 8 egg roll skins shopping list
How to make it
- 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 ribeye and saute for 3-5 min and add mushrooms, cook until onions are translucent, about 3 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 350 deg 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 or slant , place on a serving platter and serve hot
The Rating
Reviewed by 1 people-
We made these for a tailgating party before a soccer game this weekend and fried them using a pot of oil on the grill.. They were a huge hit!
Skruzel in Fairhaven loved it
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