Yield: 8 egg rolls; 32 bites
Cheesesteak egg rolls? Yes please! Believe me when I tell you that this is the only cheesesteak egg roll recipe you will ever need!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 tablespoon Olive Oil
1 pound sliced roast beef (I used the Rosemary Roast Beef from the Whole Foods deli counter)
8 ounces Freshly grated choice of hard cheese (I suggest Parmesan or Gruyere)
8 Egg roll wrappers
1/2 Red Onion
1/2 Carton sliced mushrooms
16 provolone slices
Salt/pepper to taste
1 Jar of Sir Kensington’s Special Sauce
Beef Marinade:
1 tablespoon White Wine vinegar
1 tablespoon brown sugar
Dash of Oregano
1 teaspoon Hot Pepper Flakes
1/4 c. Coconut amigos – Soy sauce can be used too, but I like coconut aminos for the low sodium content
How to make cheesesteak egg roll
Step 1: In a plastic baggie, place the roast beef with the marinade ingredients. Seal the baggie and mix until the meat is completely coated. If time permits, place the baggie in the fridge and marinate the roast beef overnight.
Step 2: You can dice the red onion and chop the mushrooms. Alternately, you can pulse them in a food processor.
Step 3: In a saute pan, heat the olive oil over medium heat. Once the oil is hot, add the onion/mushroom mixture to the pan and season with salt and pepper. Cook for about 5 minutes until the onions are clear.
Step 4: In the meantime, grate the hard cheese over a plate, then keep it aside.
Step 5: To layer the rolls, follow this:
Wrapper
1 slice of provolone cheese
Salt/Pepper
1 slice of roast beef
Onion/Mushroom mixture
Sir Kensington’s Special Sauce
Grated hard cheese
1 slice of roast beef
1 provolone slice
Step 6: Before rolling, dampen the wrapper border with water or egg wash. Work with just two wrappers at a time to keep them from drying out and keep the rest of the wrappers in the fridge until ready to use.
Step 7: In a skillet, heat the oil over medium heat. Add the rolls to the skillet and fry them for about 3 minutes per side until golden brown. Transfer the cooked rolls on paper towels to drain and allow them cool. Slice the rolls into 4 pieces.
Ingredients
- 1 tablespoon Olive Oil
- 1 pound sliced roast beef (I used the Rosemary Roast Beef from the Whole Foods deli counter)
- 8 ounces Freshly grated choice of hard cheese (I suggest Parmesan or Gruyere)
- 8 Egg roll wrappers
- 1/2 Red Onion
- 1/2 Carton sliced mushrooms
- 16 provolone slices
- Salt/pepper to taste
- 1 Jar of Sir Kensington’s Special Sauce
- Beef Marinade:
- 1 tablespoon White Wine vinegar
- 1 tablespoon brown sugar
- Dash of Oregano
- 1 teaspoon Hot Pepper Flakes
- 1/4 c. Coconut amigos – Soy sauce can be used too, but I like coconut aminos for the low sodium content
Instructions
Step 1: In a plastic baggie, place the roast beef with the marinade ingredients. Seal the baggie and mix until the meat is completely coated. If time permits, place the baggie in the fridge and marinate the roast beef overnight.
Step 2: You can dice the red onion and chop the mushrooms. Alternately, you can pulse them in a food processor.
Step 3: In a saute pan, heat the olive oil over medium heat. Once the oil is hot, add the onion/mushroom mixture to the pan and season with salt and pepper. Cook for about 5 minutes until the onions are clear.
Step 4: In the meantime, grate the hard cheese over a plate, then keep it aside.
Step 5: To layer the rolls, follow this:
Wrapper
1 slice of provolone cheese
Salt/Pepper
1 slice of roast beef
Onion/Mushroom mixture
Sir Kensington’s Special Sauce
Grated hard cheese
1 slice of roast beef
1 provolone slice
Step 6: Before rolling, dampen the wrapper border with water or egg wash. Work with just two wrappers at a time to keep them from drying out and keep the rest of the wrappers in the fridge until ready to use.
Step 7: In a skillet, heat the oil over medium heat. Add the rolls to the skillet and fry them for about 3 minutes per side until golden brown. Transfer the cooked rolls on paper towels to drain and allow them cool. Slice the rolls into 4 pieces.
