Cheesesteak Egg Rolls

Name: Cheesesteak Egg Rolls
Total time: 60 min
Yield: 4–6
Ingredients: 1 lb Pack Egg Roll 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

Cheesesteak egg rolls filled with shaved ribeye, Cooper Sharp cheese, onions and green pepper. The source yields 8–10 rolls.

Ingredients

1 lb Pack Egg Roll 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

Method

HEAT THE FRYING OIL: Gradually heat vegetable oil in a large straight-sided skillet or sauté pan over medium heat to 365–370°F, leaving space for the rolls and bubbling oil.
COOK THE VEGETABLES: Heat 2 Tbsp avocado oil in a second large sauté pan over medium-high heat. Add the pepper, onion and garlic, season with salt and pepper and cook for 3–5 minutes, until softened and lightly caramelized. Remove and set aside.
COOK THE BEEF: Return the pan to medium-high heat and add the remaining 2 Tbsp avocado oil. Add the ribeye and season with salt, pepper and garlic powder. Use two utensils to break it into small pieces. When mostly cooked, stir in the vegetables.
MELT THE CHEESE: Reduce to low and add half the cheese. Cover to melt, then break it up and mix through the filling. Layer the remaining cheese over the top, turn off the heat and cover for 2–3 minutes to melt.
FILL AND ROLL: Place a wrapper diagonally in front of you and add a few heaping spoonfuls of filling to the center. Wet all four edges with water. Fold the nearest corner over the filling, fold the side corners inward and roll snugly to the opposite corner. Repeat with the remaining filling.
FRY AND SERVE: Fry in two or three batches for 2–3 minutes per side, until golden brown. Drain on a drip grate. Let the oil recover to at least 350°F before the next batch. Serve with cheese sauce, tomato sauce or both.