Philly Cheesesteak Rolls Food

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Whisk the marinade ingredients together in a glass bowl or freezer bag. Add steak, turn to coat. Marinate at room temperature for 30 minutes or up to overnight in the refrigerator. .
• Heat 1 tablespoon vegetable oil over medium-high heat in a large skillet until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, Transfer meat to a fine hole strainer/sieve to remove any excess liquid by pressing down on the meat. Set aside.
• Optional: Heat 1 tablespoon olive oil over medium high heat in the now empty skillet. Add mushrooms and sauté for 3-5 minutes or until golden. Remove to a paper towel lined plate.
• To the now empty skillet, heat one tablespoon olive oil over medium high heat. Add peppers, onions and jalapenos; cook 6-8 minutes or until softened.
• Add bell peppers, onions jalapenos, mushrooms (if using) and steak to a food processor and pulse a few times until roughly chopped. Alternatively, you can chop by hand.
• Position an egg roll wrapper with one point towards you. Line the center with 3 tablespoons cheese and top with 1/4 cup steak mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash. (Refer to your egg roll wrapper for a diagram).
• Place finished egg roll on a nonstick surface (parchment paper/nonstick mat) and cover with a damp towel so it doesn't dry out. Repeat process with the remaining rolls. Start to heat the oil as you near completion.
• To fry (recommended for extra crispiness): Heat oil in a stock pot or deep-fat fryer to 350F degrees or medium high heat. Fry egg rolls, in batches, 3- 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
• To bake: Lightly spray a baking rack and place it onto a baking sheet. Line egg rolls on baking rack and lightly spray with cooking spray. Bake for 10-15 minutes or until golden at 425F degrees.
• Serve with your favorite cheese sauce such as queso blanco.

PHILLY CHEESESTEAK ROLLS

Steps:

• Preheat oven to 450°. Place a large cast-iron or other heavy skillet over medium-high heat. Add mushrooms, onion and green pepper; cook and stir until tender, 8-10 minutes. Remove from skillet; cool slightly., Cut steak into 4 pieces; pound with a meat mallet to 1/4-in. thickness. Spread with cheese. Sprinkle with pepper; top with mushroom mixture. Roll up from a short side; secure with toothpicks. Place back in skillet., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°, medium-well, 145°), 12-17 minutes. Let stand 5 minutes before serving. Serve with mashed potatoes.

PHILLY CHEESESTEAK

Steps:

• Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
• Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
• Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.

PHILLY CHEESE STEAK EGG ROLLS

Steps:

• Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
• In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
• Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot

AUTHENTIC PHILLY CHEESESTEAK

Steps:

• Slice steak as thin as possible. Season both sides with salt and pepper.
• Heat oil in a large skillet over medium high heat. Add in sliced onion and saute until soft, 5-7 minutes. Remove and set aside. If not using onion, proceed immediately to the next step.
• Add slices of steak into the pan in one layer to sear, 1-2 minutes, then flip and sear the other side.
• Use a spatula to chop up steak. Add in cooked onions (if using) and any other desired additions.
• Reduce heat to low and top chopped steak with choice of cheese. Let melt then transfer to hoagie roll. Serve immediately.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Add seasoning to rib eye steaks, place into a large sealable baggie, add Worcestershire sauce and marinate for 30+ minutes.
• In a large cast iron skillet, heat 2 tablespoons of butter over medium/high heat until melted.
• Remove steaks from baggie and place into hot skillet.
• Cook for 4 minutes on each side.
• Remove from pan and place on a baking sheet that has been lined with foil and bake at 400° for 15 minutes, turning 1/2 way through.
• Heat additional butter in skillet until melted and saute bell pepper and onions until onions are translucent and bell peppers have softened. Remove from heat.
• Cut steaks into small pieces and add back to skillet with peppers and onions. Stir.
• Add diced provolone cheese into skillet, stir.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
• Remove the vegetables from the pan and cover to keep warm.
• Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
• Cook the steak for 3-4 minutes or until browned and just cooked through.
• Place the peppers and onions back into the pan with the steak.
• Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
• Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
• Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
• Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
• Drain on paper towels, then serve with dipping sauce of your choice.

PHILLY CHEESESTEAK 'EGG ROLLS'

Steps:

• Heat oven to 400ºF.
• Brown meat with peppers and onions in large nonstick skillet on medium heat. Drain; return meat mixture to skillet. Stir in VELVEETA and A.1.
• Spray baking sheet with cooking spray. Spoon meat mixture down centers of tortillas, adding about 1/4 cup meat mixture to each. Fold in opposite sides of each tortilla, then roll up starting at bottom edge. Spray inside of top edge of each tortilla with cooking spray before pressing into roll-up to secure. Place, seam sides down, on prepared baking sheet.
• Bake 20 min. or until golden brown.

GRINDER, HOAGIE AND PHILLY CHEESESTEAK ROLLS

Steps:

• Mix the ingredients until smooth and well-blended. Scale the dough into 3.5 oz balls. I usually get about 7 balls from a batch this size. Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick. Roll each sheet (jelly roll fashion) to form long slender loaves. Place loaves onto an oiled baking sheet with the seam side down. Keep them 2 inches apart so they do not touch during the next rise.
• Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity). I usually place a bowl of water in the lower oven to keep things humid. Allow the loaves to rise for 45 to 60 minutes.
• Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water. Bake for 20 minutes at 450 degrees or until they turn brown.
• Remove them from the oven and cool them on wire screens or racks. The rolls last only a day or two before becoming stale. They are great for Italian hoagies or Philly Cheese Steak sandwiches.

PHILLY CHEESESTEAK RECIPE

Steps:

• Thinly slice the ribeye against the grain. To find the grain of the meat, just look closely at it to see what direction the muscle fibers lay. Slice through the fibers rather than in between them.
• Cut the rolls, keeping one log side attached. Spread butter on the cut sides, and toast in a hot skillet until lightly browned and golden. Set aside.
• Heat 2 teaspoons of oil in a skillet over medium-high heat. Add onion, bell pepper and mushrooms and sauté until the vegetables are lightly browned and the onions are translucent. Remove onto a plate and set aside.
• In the same skillet, heat the remaining oil and spread the thin strips of steak in a thin layer. Cook for a minute or two or until they're browned, then flip to the other side, season with salt and pepper, and cook until it's fully cooked.
• Add the vegetables back to the skillet and stir to combine. Remove from heat, add the provolone cheese to the top of the mixture and let it gently melt for about a minute.
• Stuff the toasted hoagie rolls with the warm cheesy steak mixture and serve warm with potato chips and pickle spears.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• In a large pan on medium-high heat melt the butter. Add in the steak and let sit for 1-2 minutes before stirring. Flip the meat and push to one side of the pan.
• Add the peppers, onion and garlic to one side of pan.
• Sauté 3-4 minutes or until the meat is cooked through and the vegetables are tender.
• Assemble the eggrolls by adding a piece of cheese then top with 2 spoons of the steak filling. Add another piece of cheese on top of the steak filling.
• Wet the edges of the egg roll wrapper with water. Fold in two opposite corners to the center and then tightly roll. Repeat with remaining egg roll wrappers.
• AIR FRYER COOKING METHODBrush both sides of the egg rolls with oil and Air Fry at 400°F for 5-10 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed.STOVE TOP COOKING METHODHeat a deep pot with oil on medium heat. Fry the egg rolls in small batches for 5 minutes or until golden brown. Drain on a paper towel lined plate.OVEN COOKING METHODBrush the egg rolls with oil on both sides. Place directly on a sheet pan lined with tin foil OR on a sheet pan with a rack. Bake at 400°F for 10-15 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed.
• Serve with ranch dressing to dip and enjoy!

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Prep the chipotle sauce: Combine all of the ingredients into a food processor or blender and pulse until fully combined (make sure the chipotle peppers are completely blended). Then empty the sauce into a jar/bowl, cover, and let the sauce sit in the fridge while you make the egg rolls.
• Prep the steak: Take the shaved/sliced steak and put it into a food processor to break the steak down into a more ground steak texture- just a few pulses! Then set the steak aside onto a plate.
• Making the egg roll filling: In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is sizzling, add in the onion and peppers. Let the onions sauté and cook together until tender, stirring every so often, about 4-5 minutes. Then use a slotted spatula to transfer the mixture to a cleaned bowl/plate and set aside.
• Add in the remaining 2 tablespoons of butter into the skillet. Once the butter is sizzling, add in the ground steak. Stir together and let cook until the steak is cooked through and browned completely. Next, sprinkle in the garlic powder, salt, and pepper. Stir the seasonings into the meat to combine and then add in the worcestershire, mixing again to combine.
• Add the sautéed onions + peppers back into the skillet and stir together to combine with the meat. Remove the skillet from the heat and set aside while you assemble the egg rolls.
• Assemble the egg rolls: Fill a small bowl with about 1/3 cup of water and set aside. Take one egg roll wrapper and top with 2 heaping tablespoons of the meat mixture directly into the center; then top with a half of a provolone cheese slice. Use your fingers to dab with water and wet the 4 ends of the egg roll wrapper with water (not too much, a little goes a long way). Fold in the outer edges of the wrapper and then roll the egg roll up, while tucking in the filling/cheese as you go, into a tight log to seal. Note: be sure to watch the video for a visual reference ???? Set the filled egg roll aside onto a tray and repeat this process until all of the egg rolls are filled.
• Fry the egg rolls: In a large heavy bottomed pot or dutch oven over medium-high heat, add in the oil. Use a deep fry thermometer to heat the oil up to 350-370°F. Once the temperature is reached, add in a few egg rolls- careful not to overcrowd the pot. Fry the egg rolls until golden brown and crispy (use tongs to flip around the rolls for even cooking, as needed), about 2-3 minutes. Then set the cooked egg rolls onto a small baking sheet fitted with a wire rack or a plate lined with paper towels. Repeat this process until all of the egg rolls are cooked- making sure that the oil temperature is maintained to at least 350°F in between each batch.
• Serve the cheesesteak egg rolls immediately with creamy chipotle sauce for dipping and enjoy!

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
• Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
• Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
• Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.

PHILLY CHEESESTEAK EGG ROLLS ON A STICK

Steps:

• Preheat the canola oil to 350 degrees F in a deep fryer.
• Heat the olive oil in a large skillet over medium heat. Add the bell peppers, onion and garlic and cook until softened, 2 to 3 minutes. Stir in the mushrooms and cook until the mushrooms are softened, 2 to 3 minutes more. Season with salt and pepper. Add the steak and cook, stirring occasionally, until the meat is no longer pink. Add the Worcestershire sauce and cook 1 minute more. Remove the skillet from the heat and let it cool a little bit.
• Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Slowly stir in the warm half-and-half. Using a whisk, whisk until the sauce is smooth. Using a spoon again, stir in the Cheddar, processed cheese, garlic powder, cayenne and paprika. Season with salt and pepper. Remove the sauce from the heat and let it cool a bit.
• Set a small bowl with 2 to 3 tablespoons of water near your work surface. Place some of the meat mixture in center of an egg roll wrapper. Pour some of the cheese sauce on top. Fold in the sides of the wrapper and roll up into an egg roll. Using your finger, dab the edges of the wrapper with water and seal. Push a skewer into the end of the egg roll. Repeat with the remaining wrappers and filling.
• In batches, submerge the egg rolls in the hot oil (making sure the skewers are kept mostly above the oil line) and fry until golden brown. Transfer the egg rolls to paper towels on a plate to drain off the oil.

PHILLY CHEESESTEAK EGG ROLL

Steps:

• FIRST STEP:Melt ¾ tbsp of butter in a skillet and add the peppers and onions Cook for 3 to 4 minutes until softened SECOND STEP:Remove the peppers and onions from the skillet, set to the side Add the other half of the butter to the pan and let it melt THIRD STEP:Add in the sliced Rib eye steak Cook for 3 minutes, until just cooked through, not browned FOURTH STEP:Turn off the heat on skillet and add the bell pepper and the onions to the meat Lay out your egg roll wrappers in a diagonal pattern. FIFTH STEP:Place ½ slice of provolone cheese in the center Place 2 to 3 tbsp of meat mix on the cheese. SIXTH STEP:Roll one end point over the meat, fold in the sides and finish rolling up the egg roll Heat the oil in the skillet SEVENTH STEP:Finish rolling all the egg rolls Place seam side down in the pan EIGHTH STEP:Cook for 3 to 5 minutes, until light golden brown Drain on paper towels and serve with your choice of dipping sauce. Enjoy!

PHILLY CHEESESTEAK ROLLS

Steps:

• Heat the oven to 400°F.
• Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut into 4 (5-inch) squares.
• Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Remove the onion from the skillet.
• Increase the heat to medium-high. Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.
• Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of each pastry square. Top each with 1 slice cheese. Fold 2 opposite sides over the filling. Roll up like a jelly roll. Brush the pastries with the egg. Place the pastries onto a baking sheet.
• Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes. Cut the pastries in half diagonally to serve.
• • Heat is the enemy of Puff Pastry-it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.
• • When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.
• • Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin 1/4-inch thickness will rise 2 inches.
• • Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.
• Serving size 1 serving;
• Calories 429;
• Total Fat 28g;
• Saturated Fat 13g;
• Cholesterol 93mg;
• Sodium 715mg;
• Total Carbohydrate 25g;
• Dietary Fiber 2g;
• Protein 18g