cheesesteak egg rolls
60 Minutes | Serves 4-6
1 lb Pack Wonton Wrappers (Recipe Yields 8-10)
1½ lbs Shaved Ribeye Steak
¾ lb Cooper Sharp American Cheese Sliced
½ Medium Yellow Onion Small Diced
½ Large Green Bell Pepper Small Diced
2 Garlic Cloves Minced
4 Tbsp Avocado Oil
Vegetable Oil for Frying
Garlic Powder to Taste
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Fill a large straight-sided skillet or sauté pan slightly more than halfway with vegetable oil. Place on medium heat and slowly heat to 365-370 degrees. Maintain temperature until ready to fry the egg rolls.
Place a second large sauté pan on medium-high heat. When heated, add 2 Tbsp of the avocado oil. Add the green pepper, onion and garlic. Season the vegetables with kosher salt and black pepper. Cook for 3-5 minutes or until peppers and onions are softened and lightly caramelized. Remove the vegetables from the pan and set aside.
Return the pan to medium-high heat. When the pan is reheated, add the remaining 2 Tbsp of avocado oil. Add the ribeye meat. Season the meat with kosher salt, black pepper and garlic powder.
Use two utensils to break the meat into smaller pieces. When the meat is mostly cooked, add the cooked vegetables. Mix all ingredients together.
Reduce the heat to low and add half of the cheese. Cover the pan to melt the cheese. Use two utensils again to break up the melted cheese and fully incorporate it into the meat and vegetables.
Evenly distribute an even layer of the remaining cheese. Turn the heat off completely and cover the pan for 2-3 minutes to allow the top layer of cheese to melt.
Turn the egg roll wrapper on an angle to be sure you are rolling from corner to corner. Place a few heaping spoonfuls of the meat mixture in the middle of the egg roll wrapper.
Dip your finger in water and wet all four edges of the egg roll wrapper. Fold the corner closest to you over the filling. Bring the two corners to the middle of the wrapper. Tuck and roll to the opposite corner. Repeat until you have used all of the filling.
Fry each egg roll for 2-3 minutes on both sides until golden brown. Remove from the oil and place on a drip grate. Cook the egg rolls in two to three batches to avoid crowding the pan. Give the oil time between batches to heat up to at least 350 degrees before adding the next batch.
Serve with cheese sauce, tomato sauce or both.
1 lb Pack Wonton Wrappers (Recipe Yields 8-10)
1½ lbs Shaved Ribeye Steak
¾ lb Cooper Sharp American Cheese Sliced
½ Medium Yellow Onion Small Diced
½ Large Green Bell Pepper Small Diced
2 Garlic Cloves Minced
4 Tbsp Avocado Oil
Vegetable Oil for Frying
Garlic Powder to Taste
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Fill a large straight-sided skillet or sauté pan slightly more than halfway with vegetable oil. Place on medium heat and slowly heat to 365-370 degrees. Maintain temperature until ready to fry the egg rolls.
Place a second large sauté pan on medium-high heat. When heated, add 2 Tbsp of the avocado oil. Add the green pepper, onion and garlic. Season the vegetables with kosher salt and black pepper. Cook for 3-5 minutes or until peppers and onions are softened and lightly caramelized. Remove the vegetables from the pan and set aside.
Return the pan to medium-high heat. When the pan is reheated, add the remaining 2 Tbsp of avocado oil. Add the ribeye meat. Season the meat with kosher salt, black pepper and garlic powder.
Use two utensils to break the meat into smaller pieces. When the meat is mostly cooked, add the cooked vegetables. Mix all ingredients together.
Reduce the heat to low and add half of the cheese. Cover the pan to melt the cheese. Use two utensils again to break up the melted cheese and fully incorporate it into the meat and vegetables.
Evenly distribute an even layer of the remaining cheese. Turn the heat off completely and cover the pan for 2-3 minutes to allow the top layer of cheese to melt.
Turn the egg roll wrapper on an angle to be sure you are rolling from corner to corner. Place a few heaping spoonfuls of the meat mixture in the middle of the egg roll wrapper.
Dip your finger in water and wet all four edges of the egg roll wrapper. Fold the corner closest to you over the filling. Bring the two corners to the middle of the wrapper. Tuck and roll to the opposite corner. Repeat until you have used all of the filling.
Fry each egg roll for 2-3 minutes on both sides until golden brown. Remove from the oil and place on a drip grate. Cook the egg rolls in two to three batches to avoid crowding the pan. Give the oil time between batches to heat up to at least 350 degrees before adding the next batch.
Serve with cheese sauce, tomato sauce or both.