At Least Twice A Week

#2 Philly Steak Egg Rolls

Posted on: January 7, 2010

This one is awesome.  The hubby couldn’t get enough and when  he took the left overs to work for our foodie friend, he loved them too.

It came from Guy Fieri on the Food Network website and this Philly Cheese Steak Egg Roll is worth the prep time.  I put my spin on it of course but here’s how it goes.

I used the minute steaks that you get in the freezer section but his recipe calls for roast beef.  I cooked the meat separately from the veggies which included mushrooms, one green, red and yellow bell pepper, and a small red onion.

Throw everything into the hot pan with the oil and sauté until soft.

Add the browned meat and you are ready to roll, which I had never done before so it took a bit of time.

Take an egg roll wrapper, add a spoon full of filling across the wrapper diagonally, leaving room to fold.  place cheese on top of the meat-veggie filling.  I used provolone on some and mozzarella on others.  And wrap (there are instructions on the package also.  Put egg wash on the last corner to seal.

Fry until browned.  I have a deep fryer.  Drop them in, wait about 4-5 minutes and you are done.  They can be fried in a pan, turning half way through.

I now realize that I should have broken one open to take a picture.  I know I will be making these again soon, so I will post one then.  You’ve gotta try these, they are great.

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© Karen Schaeffer and At Least Twice A Week, 2009-2010. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Karen Schaeffer and At Least Twice A Week with appropriate and specific direction to the original content.
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