This is crazy way to make a Philly Cheese steak, but it really works. The pepper jack cheese seasons the beef perfectly. A little east meets west. Fry up a batch for diner of a party appetizer. Enjoy!
Ingredients
- 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
Directions
Preheat oil to 350 degrees in deep pan. Fill with enough oil to deep fry pan.
Mix the egg and milk together, in a small bowl, for egg wash.
In medium sauté pan over medium heat add olive oil, onion, and red bell pepper, green bell pepper and cook the vegetables until slightly softened, about 2 minutes.
Add roast beef and sauté until onions are translucent, about 5 minutes more. Add the cheese and mix thoroughly, until cheese begins to melt.
Remove from heat, strain to remove excess moisture, and let cool.
Place 1-2 tablespoons of the mixture to the 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. Fry until golden brown.
Remove egg rolls to paper towels to blot excess oil. Place on a wire rack to keep crisp. Cut egg rolls and place on a serving platter and serve hot.
Recipe Source; Steven Valenti Recipe
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