The Ultimate Cheesesteak Eggrolls: A Fusion Like No Other

Cheesesteaks and eggrolls? At first glance, they may seem like two culinary worlds apart. But what happens when these two worlds collide? Magic. The deliciously cheesy filling of a Philly cheesesteak wrapped in a crisp eggroll shell is the stuff of dreams. In this post, I’m going to share with you the definitive recipe for Cheesesteak Eggrolls that not only taste divine but also adhere to the tenets of a great user experience. Ready? Let’s dive in!

Cheesesteak Eggrolls Recipe

Ingredients:

1. ½ pound thinly sliced ribeye steak
2. 1 medium-sized onion, finely diced
3. 1 green bell pepper, finely diced
4. 1 cup shredded provolone cheese (or cheese whiz for an authentic touch!)
5. Salt and pepper to taste
6. 10 eggroll wrappers
7. 2 tablespoons of oil (for sautéing)
8. Oil for frying (canola or vegetable)
9. Optional: ketchup or marinara sauce for dipping

Instructions:

1. Prepare the Filling: Begin by heating up a skillet over medium-high heat. Once hot, add the 2 tablespoons of oil. Toss in the diced onions and bell peppers, sautéing until they are translucent and slightly caramelized.

1. Cook the Steak: Add the thinly sliced ribeye steak to the skillet. Season it with salt and pepper. Cook until it’s browned and slightly crispy on the edges. This usually takes about 3-5 minutes. Pro-tip: Thin slices are crucial for a melt-in-your-mouth experience.
2. Cheese It Up: Reduce the heat to low and sprinkle the shredded provolone cheese over the steak mixture. Let it melt and combine it with the steak, onions, and peppers.
3. Roll ‘Em Up: Lay out the eggroll wrappers on a flat surface. Scoop a generous amount of the cheesesteak mixture onto the center of each wrapper. Tightly roll the wrappers, folding in the sides as you go. Make sure they are sealed well to prevent any leaks during frying.
4. Fry to Perfection: In a deep fryer or large pot, heat the frying oil to 350°F (175°C). Once hot, carefully drop in the eggrolls. Fry them until they’re golden brown and crispy, which typically takes about 3-5 minutes.
5. Serve and Enjoy: Remove the eggrolls from the oil and place them on a plate lined with paper towels to drain any excess oil. Allow them to cool for a couple of minutes before diving in. Pair with ketchup or marinara sauce for a tangy touch!

The Secrets Behind Perfect Cheesesteak Eggrolls