Thinly sliced marinated steak, bell peppers, mushrooms and jalapenos smothered with cheese then fried (or baked) to melty, cheesy perfection in a crunchy egg roll cocoon.
I have to be honest. I don’t watch football. I don’t even know what teams are playing in the Super Bowl. I know, I can hardly call myself a respectable American. Growing up, my dad and brothers loved football so I watched football. Now, my husband watches surfing, so I watch surfing. No football. But that doesn’t stop me from thinking of you this weekend and how you will be watching football. And eating. And eating. And hopefully it will be food as epic as the Super Bowl, like these Philly Cheesesteak Egg Rolls.
Football watchers or not, Patrick and I couldn’t stop cheering for these egg rolls. They are a runaway touchdown that will have you on your feet celebrating their deliciousness. Or for the more subtle type, reaching for egg roll after egg roll, after egg roll. After all, what could be more epic than marinated steak, bell peppers, mushrooms and jalapenos smothered with Alfredo Sauce and cheese then fried (or baked if you prefer, but for these I totally recommend fried) to melty, cheesy, perfection in a cocoon of a crunchy egg roll wrapper…
And then dipped.
And dipped in your favorite cheese sauce, barbecue sauce or Asian sweet chili sauce? Nothing comes to mind…except…
And epically easy. Once the meat has marinated, all you do is saute the steak and onions dripping in zesty Italian dressing, saute the bell peppers, mushrooms and jalapenos for 3-5 minutes, then transfer all of them to your food processor for a quick chop and you have 10 minute filling. Seriously, I am so in love with the food processor method I first developed in my Sesame Chicken Egg Rolls. It guarantees the perfect filling consistency and takes seconds. If you don’t have a food processor, you can certainly chop by hand – it will just a little longer than a few seconds.
Add the filling along with either Pepper Jack or Mexican Cheese Blend to your egg roll wrapper and fry away! Cheesy, meaty on the inside, crispy, crunchy outside. So no matter if you end up on the winning or losing side of the game…
At least you can savor these epic Philly Cheesesteak Egg Rolls along the way.
- 12-14 egg roll wrappers
- 1 egg whisked with 1 tablespoon water
- 1 quart canola or vegetable oil, for frying
- 1 pound top sirloin or flank steak, thinly sliced across the grain
- 1/3 cup zesty Italian Dressing
- 1 small onion, chopped
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1/4-1/2 of red pepper flakes
- 8 oz. mushrooms, sliced
- 1 green pepper, sliced
- 1-2 jalapenos, deveined, seeded and sliced
- 2 cups Mexican blend or Pepper Jack cheese or more to taste
- Marinate steak with steak marinade ingredients for 1 hour up to overnight.
- Heat a large skillet on high heat until very hot. Add steak/onions/marinade and let cook on one side without disturbing, then proceed to cook until meat is cooked through. Transfer meat and onions to a fine hole strainer/sieve and remove any excess liquid by pressing down on the meat mixture. Set aside.
- Wipe out skillet and add 1 tablespoon olive oil. Heat over medium high heat then add mushrooms. Sauté for 3-5 minutes or until golden. Remove to a paper towel lined plate. Heat another tablespoon olive oil over medium high heat and add green pepper and jalapeno. Saute for 1 minute.
- Add green peppers, jalapenos, mushrooms and steak/onions to a food processor and pulse a few times until roughly chopped. Alternatively, you can chop by hand.
- Position an egg roll wrapper with one point towards you. Line the center with 2 tablespoons cheese* and top with ¼ cup steak mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash. Repeat with remaining wrappers and filling. (Refer to your egg roll wrapper for a diagram).
- To fry (recommended for extra crispiness): Heat oil in a stock pot or deep-fat fryer to 350F degrees or medium high heat. Fry egg rolls, in batches, 3- 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
- To bake: Lightly spray a baking rack and place it onto a baking sheet. Line egg rolls on baking rack and lightly spray with cooking spray. Bake for 10-15 minutes or until golden at 425F degrees.
- Serve with your favorite cheese sauce, chili sauce or barbecue sauce with hot sauce to taste.
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