Cheesesteak Eggrolls Inspired By Del Friscos Food

CHEESESTEAK EGGROLLS

Steps:

• Heat 2 tablespoons oil in a large fry pan over medium heat. Add onions and peppers and saute until peppers are soft and onions are translucent, about 5 minutes. Sprinkle shaved beef with salt and add to pan. Add Worcestershire sauce and cook until meat is no longer pink, about 5 minutes. Turn off heat and adjust seasonings. Transfer mixture to a fine mesh sieve and strain to remove any excess liquid and let cool slightly.
• Lay out one eggroll wrapper with the corner pointed to you. Using a pastry brush or your finger, lightly wet the edges of the entire wrapper with water. Spread 1 tablespoon cheese sauce (or place 1 piece provolone) on the lower third of the wrapper and top with 1 to 2 heaping tablespoons of the filling. Roll the point facing you over the filling, keeping the eggroll tight. When you reach the middle of the wrapper, fold in the right and left sides, then continue to roll until you have a tight eggroll. Press to seal the wrapper to itself, adding more water to seal the final edge if needed. Repeat with remaining wrappers and filling.
• Heat about 3 inches oil in a heavy bottomed pot to 375 degrees F. Add rolls in batches and cook, flipping occasionally, until golden brown, 3 to 4 minutes. Drain on paper towels and serve with Pepperoncini Mayo Dipping Sauce.
• Add mayonnaise, pepperoncini and pepperoncini liquid, mustard, vinegar and sugar to a food processor and process until well combined. Transfer mixture to a serving bowl.

CHEESESTEAK EGGROLLS (INSPIRED BY DEL FRISCOS)

Steps:

• The first step is to caramelized the onions. Heat the olive oil in a skillet over medium-low heat and add the onions. It will take about 30 minutes for the onions to turn golden brown. Stir them frequently, and be patient. Once the onions are caramelized, remove them from the skillet and set them aside.
• Using the same skillet, melt the butter over medium heat. Once melted, add the mushrooms and season with salt and pepper. Saute for 4 minutes. Then add the bell pepper, beef broth, and roast beef. Stir together, and bring to a simmer. Then add the provolone and stir it until it melts.
• Whisk the egg and milk together.
• Then assemble the eggrolls. Divide the filling between the 4 eggrolls, placing it in the center of the eggroll wrapper. Brush the egg and milk wash around the edge of eggroll wrapper and then wrap the eggroll up like it is a burrito.
• Heat enough vegetable oil in a skillet to fill the bottom of the pan. Add the eggrolls, and cook each side until golden brown, rotating as necessary.
• Once the eggrolls have cooked, slice diagonally, and serve with sweet chili sauce drizzled over.

CHEESESTEAK EGG ROLLS

Steps:

• Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
• Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
• Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
• Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

STEAK AND CHEESE EGG ROLLS

Steps:

• Cook and stir half of the shaved steak in a large skillet over medium heat until browned, 3 to 5 minutes. Transfer to a plate. Repeat with remaining steak. Drain juices from the steak; cut into small pieces.
• Combine steak, American cheese, green bell pepper, red bell pepper, and yellow bell pepper in a bowl. Season with salt and pepper.
• Lay 1 egg roll wrapper on a flat surface in the shape of a diamond. Place a large spoonful of the steak mixture in the center. Fold the bottom corner and opposing sides over the steak mixture; roll up wrapper towards the top corner. Repeat with remaining egg roll wrappers and steak mixture.
• Heat oil in a deep-fryer or large saucepan. Place a few egg rolls in the hot oil, seam-side down. Fry, turning occasionally, until golden brown, 2 to 3 minutes. Repeat with remaining rolls.