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All Recipes Beef

THE ONLY CHEESESTEAK EGG ROLL RECIPE YOU’LL EVER NEED

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THE ONLY CHEESESTEAK EGG ROLL RECIPE YOU’LL EVER NEED

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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

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.

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