Hey Nifty Spooners!
I hope you haven’t missed me too too much. I’m sure you’ve been living full exciting lives these past few months while I have been on hiatus. 😉 Unfortunately, I didn’t really plan to take such a long break, but life happened (as it does) and I have been pretty out of commission for a long while due to health stuff.
But I’m really hoping that I will be getting better in due time and I can get back to puttering around my teeny kitchen and making foodies once more. 😀 I hope that I can put together a “Life Happenings” post about all sorts of things that have been going on, but for now I’m just going to share these Cheese-steak Egg Rolls.
Are you all excited for the Super Bowl 2018? Because I sure am! …NOT.
I’m so tired of watching the Patriots play in the Super Bowl. Actually, I’m tired of watching them play football in any capacity. But I love sportsball and I love an excuse to make yummy snacks, so we will gather round the tv on Sunday despite who is running all over the field like crazies. Go America!
Since I dislike the Patriots so much I decided to make a decidedly Philadelphia themed appetizer for game day. I love crispy cheesy things (like most people, duh) so Cheese-steak Egg Rolls fried to a nice golden brown were the perfect choice. I love that I can have the comfy taste and textures of a full blown cheese-steak, but it’s all in a few bites. I don’t have to deal with a slippy drippy sandwich getting crumbs everywhere. Win-win. I included directions to both fry and bake these, but I would recommend frying. Baking them makes them less crispy, more crunchy and they aren’t as evenly browned all over. They still taste awesome, of course. I just like ’em better fried.
As far as filling goes, there is obviously great debate on what goes into a “traditional” cheese steak. People who claim that American cheese slices are the only way, others will swear by Provolone. Peppers or no peppers, spicy or bell. Do you add mushrooms? Onions must be browned, never raw. I just went with what me and Mr. Nifty like best. Feel free to choose the cheese you prefer and switch out mushrooms or peppers…you do you! Ok, enough talking, lets go!
Chop up your veggies nice and dicey. For sandwiches I would typically cut them in strips, but for neater egg roll wrapping I cut ’em up teeny tiny.
Saute those peppers and onions. Then add the mushrooms and brown those as well. Use a cast iron skillet if you can, it adds that nice browning action.
Throw some seasoned thinly cut steak and delight in the sizzle.
Chop it! Whoot whoot.
Mix it all up, and throw it into some egg roll wrappers. The package should have a little diagram on the back showing you how to roll them up. The basic idea is to start with a diamond shape and work it like an envelope. Don’t forget your cheese!
I didn’t take any pictures of the frying process (I was too nervous, hot oil puts me understandably on edge) but heat up your peanut oil or vegetable oil to 325 degrees or until it shimmers. Drop your rolls in and fry until golden brown on one side, flip em and brown for a few seconds more. Be careful, they cook fast!
Drain on paper towels, sprinkle with green and serve warm!
Note: to bake, preheat oven to 400 degrees and spray baking sheet with non stick spray. Arrange rolls on sheet, making sure they don’t touch. Bake for about 10 minutes OR until golden brown. Flip once half way through baking to ensure they get golden brown on both sides.
Philly Cheese-steak Eggrolls
- 1 Red Bell Pepper
- ½ Large Yellow Onion
- 16 oz. White Mushrooms
- 1½ lbs thinly sliced steak
- 1 Tablespoon steak seasoning
- 2 teaspoons lemon juice
- 2 Tablespoons butter
- 4 slices of provolone or cheddar cheese
- 1 package of egg roll wrappers
- peanut or vegetable oil for frying or non stick spray for baking
- Start off by seasoning your steak. sprinkle lemon juice over the steak and sprinkle liberally with steak seasoning and salt and pepper. Set aside.
- Dice the onion, pepper, and mushrooms.
- In a large cast iron skillet melt the butter and cook the pepper and onion until soft and onion is translucent. Add the mushrooms and continue cooking for a few minutes until mushrooms are soft and browned. Remove from skillet and set aside.
- Add seasoned steak to pan and brown on both sides. Remove from pan and let cool enough to slice and chop. Mix together the cooked veggies with the steak and assemble your egg rolling station
- Following the instructions on the package of egg roll wrappers, assemble 2 Tablespoons of filling, strips of provolone cheese and roll up like an envelope.
- To fry: heat about 2 inches worth of vegetable or peanut oil in a wide pan on your stove. Bring the temperature up to 325 on a candy thermometer or until the oil shimmers. Carefully lower your egg rolls into the hot oil with tongs and cook for about a minute on both sides or until the wrappers turn golden brown. Drain on paper towels and serve warm.
- To bake: preheat oven to 400 degrees. Spray a baking sheet with non stick baking spray and arrange egg rolls on sheet so that they aren't touching. Bake 7 minutes until bottoms are browned and crispy, turn over rolls and bake on the other side for about 6 more minutes or until both sides are golden brown and crunchy. Serve warm.