PHILLY CHEESE STEAK EGG ROLLS

Admittedly, this might be considered a sacrilege in Philadelphia! However…they tasted great and were fun to make!

I chopped up a ribeye very fine. But first, I caramelized the peppers and onions in a large cast iron skillet. I didn’t have green so I used red bell peppers. Push the onions and peppers aside then add the chopped ribeye. It only takes a few minutes to cook. Salt, pepper, and a little Worcestershire. The rest is just the usual eggroll routine. I fried them in a skillet, but next time I will opt for the deep fryer…that will give me a more even browning all over.

Sliced American cheese is rolled up with the steak though provolone is the other obvious option. Choose your own dipping sauce…we went with Ranch dressing. This recipe should give you about 6 thick eggrolls or 8-12 skinny ones.

Ingredients:

• 1 pound ribeye

• Kosher salt and black pepper

• Worcestershire

• Unsalted butter

• 1 small white onion

• 1/2 green or red bell pepper

• 6 egg roll wrappers

• 12 slices of American cheese or provolone

• Canola oil for frying

Directions:

• Slice the onion into 1 inch slivers. Slice the bell pepper in similar sizes.

• Heat a large cast iron skillet or medium low heat and add 2 tbsp of unsalted butter Then add the onions and peppers. Let them cook slowly tossing occasionally for about 20 minutes. Season lightly with salt and pepper.

• While the onions and peppers are cooking, chopped the ribeye into a small chop, like a chili grind ground beef.

• When the onions and pepper are lightly caramelized push them to the sides of the skillet. Turn up the heat and add the ribeye. Cook, turning occasionally, until browned and no longer pink. Add a couple teaspoons of Worcestershire and season with salt and pepper.

• Mix in the onions and peppers with the steak and turn off the heat.

• Place 2 slices of cheese on an egg roll wrapper. Then place about 2-3 tbsp of the steak mixture on the wrapper near the center. Start to roll from the back, fold in the sides, then finish rolling. Wet the open end and seal the wrapper. Be careful as the wrappers are delicate and will tear easily.

• Heat about 1 inch of oil in a skillet. When the oil is 350 degrees, add the egg rolls 2 to 3 at a time and fry until golden brown, turn and brown the other side. Place on a wire rack over a sheet pan in a warm oven. Repeat with the remainder of the egg rolls.

• Serve with your favorite dipping sauce like Ranch dressing.