You may have never before considered a fusion food snack combining elements of classics from both China and Philadelphia, but you're in for a treat with the recipe below. A cheesy Philly cheesesteak mixture is wrapped in egg roll wrappers and fried until crisp. Served with even more cheese sauce for dipping, they'll surely become your new favorite game day snack.
Traditionally, thinly cut steak would be used for a Philly cheesesteak, but it can tend to get tough when fried in the egg roll wrappers. Instead, this recipe calls for ground beef, which has tons of flavor and boasts a far better texture in this particular dish.
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Cooktop Cove
Philly cheesesteak egg rolls
12
30 minutes
20 minutes
50 minutes
2 tablespoons butter
1 green bell pepper, cut into fine julienne 1-inch-long strips
1 red onion, cut into fine julienne 1-inch-long strips
1 pound ground beef
1 teaspoon Worcestershire sauce
12 egg roll wrappers
6 slices American cheese, halved
frying oil
8 ounces Velveeta
½ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ cup milk
salt and pepper
Heat the butter in a skillet over medium heat and add the pepper and onions. Season with a pinch of salt and cook until tender, about 3-4 minutes.
Remove from the pan with a slotted spoon. Increase the heat to high and add the beef. Season with a pinch of salt and cook, breaking up with a wooden spoon until nicely browned. Drain, season to taste with salt, pepper and Worcestershire sauce, and combine with the vegetables.
Lay out an egg roll wrapper and a halved cheese slice in the center. Spoon 2-3 tablespoons of filling on top, and roll as with an egg roll or burrito, sealing the edges with water.
Heat the frying oil to 350 degrees Fahrenheit in a fryer or deep pot. Fry the egg rolls in batches, turning until browned on all sides. Drain on paper towels.
While the egg rolls cool slightly, make the sauce. In a saucepan, heat the Velveeta, black pepper, cayenne pepper and milk. Whisk until the Velveeta has completely melted, then pour into a bowl.
