Philly Cheesesteak Egg Rolls
We continue onto Week 9 of College Football, which means another delicious Football bite! Today’s recipe is a unique and delicious twist on the traditional Philly Cheesesteak. Thinly sliced beef, creamy American cheese, sauteed onions and green peppers wrapped in a egg roll wrapper and baked until golden brown. I spotted this recipe when looking for Superbowl recipes last year. I immediately bookmarked the recipe, knowing that it would be the perfect addition to my College Football Bites. These egg rolls do take a bit of preparation, but trust me, they are worth it!
If you’re looking for a crowd pleasing appetizer, look no further! These egg rolls are oven baked, not fried, so not only do they taste great, but are so much healthier for you! 😀
Philly Cheesesteak Egg Rolls
A unique and delicious twist on the traditional Philly Cheesesteak. Thinly sliced beef, creamy American cheese, sauteed onions and green peppers wrapped in a egg roll wrapper and baked until golden brown.
Yield: 16 egg rolls
2 pounds skirt steak, trimmed and sliced with grain into 3-inch wide pieces
3 tablespoon vegetable oil, plus more for brushing
1 large onion, finely diced
1 large green pepper, finely diced
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan
8 slices (about 8 ounces) white American cheese
16 (7 inch square) egg roll wrappers
2 tablespoons all-purpose flour
2 tablespoons water
Place steak pieces on large plate or baking sheet and freeze until very firm, about 1 hour.
In a in 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add onion and pepper, and cook, stirring often, until softened, about 5 minutes. Transfer to medium bowl.
Using sharp knife, shave steak pieces as thinly as possible against grain. Mound meat on cutting board and chop coarsely with knife 10 to 20 times.
Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add half of meat in even layer and cook without stirring until well browned on 1 side, 4 to 5 minutes. Stir and continue to cook until meat is no longer pink, 1 to 2 minutes. Transfer meat to colander set in large bowl. Wipe out skillet with paper towel. Repeat with remaining 1 tablespoon oil and sliced meat.
Reduce heat to low, return meat to skillet, and stir in onion mixture, salt and pepper.
Sprinkle with Parmesan, and shingle slices of American cheese over meat. Allow cheeses to melt, about 2 minutes. Using heatproof spatula or wooden spoon, fold melted cheese into meat thoroughly. Transfer mixture to a large bowl.
Spray a large baking sheet with nonstick cooking spray. Preheat oven to 400 degrees.
In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste.
To assemble egg rolls, lay one egg roll wrapper with the corner pointed toward you. Place 1/3 cup of the mixture on egg roll wrapper. Fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls on prepared baking sheet and brush each one sparingly with vegetable oil.
Bake for 10 minutes, then flip egg rolls over using tongs. Bake for an additional 5 to 6 minutes, until egg rolls are nicely browned on both sides.
Transfer egg rolls to paper towel-lined plate to absorb any oil before serving. Serve with sweet chili sauce or honey mustard for dipping.
If you’ve missed them, make sure to check out the rest of my College Football Bites:
Week One: Make Ahead Cheesy Pigs in a Blanket
Week Two: Mini Beef and Cheese Empanadas
Week Three: Buffalo Chicken Dip
Week Four: Loaded Baked Potato Dip
Week Five: Pizza Pinwheels
Week Six: Slow Cooker Tequila Lime Chili
Week Seven: Cranberry Pecan Cheese Ball
Week Eight: Jalapeño Popper Dip