Best Cheese Steak Egg Rolls With Ranch Pepper Rings Recipes

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PHILLY CHEESESTEAK EGG ROLLS



Philly Cheesesteak Egg Rolls image

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

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

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 CHEESE STEAK EGG ROLLS



Philly Cheese Steak Egg Rolls image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 8 egg rolls

Number Of Ingredients 10

Canola oil, for frying
2 eggs
2 tablespoons milk
2 tablespoons olive oil
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 pound roast beef, thinly sliced
16 ounces pepper jack cheese, shredded
8 egg roll skins

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

CHEESESTEAK EGGROLLS



Cheesesteak Eggrolls image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons canola oil
1 small onion, diced
1 green bell pepper, diced
1 pound shaved beef
Kosher salt
1 teaspoon Worcestershire sauce
One 16-ounce package egg roll wrappers
One 15-ounce jar cheese sauce or one 8-ounce block provolone, cut into 1/2-inch-thick strips
Neutral oil, for frying
Pepperoncini Mayo Dipping Sauce, recipe follows
1/2 cup mayonnaise
1/2 cup jarred pepperoncini plus 1 tablespoon pepperoncini liquid
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1/2 tablespoon sugar

Steps:

  • Heat 2 tablespoons oil in a large fry pan over medium heat. Add onions and peppers and saute until peppers are soft and onions are translucent, about 5 minutes. Sprinkle shaved beef with salt and add to pan. Add Worcestershire sauce and cook until meat is no longer pink, about 5 minutes. Turn off heat and adjust seasonings. Transfer mixture to a fine mesh sieve and strain to remove any excess liquid and let cool slightly.
  • Lay out one eggroll wrapper with the corner pointed to you. Using a pastry brush or your finger, lightly wet the edges of the entire wrapper with water. Spread 1 tablespoon cheese sauce (or place 1 piece provolone) on the lower third of the wrapper and top with 1 to 2 heaping tablespoons of the filling. Roll the point facing you over the filling, keeping the eggroll tight. When you reach the middle of the wrapper, fold in the right and left sides, then continue to roll until you have a tight eggroll. Press to seal the wrapper to itself, adding more water to seal the final edge if needed. Repeat with remaining wrappers and filling.
  • Heat about 3 inches oil in a heavy bottomed pot to 375 degrees F. Add rolls in batches and cook, flipping occasionally, until golden brown, 3 to 4 minutes. Drain on paper towels and serve with Pepperoncini Mayo Dipping Sauce.
  • Add mayonnaise, pepperoncini and pepperoncini liquid, mustard, vinegar and sugar to a food processor and process until well combined. Transfer mixture to a serving bowl.

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