Philly Cheesesteak Egg Rolls

 

If you have been to a party at my house you are familiar with these amazing morsels of deliciousness. It is the perfect hybrid between street food and Chinese take-out. We first came across this recipe at Dave & Busters ( the adult Chuck E Cheese where you can drink lots of beer and play skee ball.)

I digress… So we had these and loved them. We said to ourselves,” this cannot be that hard to whip up.” So went home and googled Philly cheese steak egg rolls and the recipe for Guy Fieri’s egg rolls came up. And a star was born. We get requests to make these constantly so I have a feeling you will be too. I usually serve them with ranch dressing or ketchup, but good ole fashion velveeta cheese dip would be delightful also.

You can tailor these these to any way you like. Toby does not like pepper and onions ( i know blasphemy) so we make them with plain shaved steak and a slice of American cheese. Feel free to experiment with Cooking note: I use raw shaved steak ( they always have it at my market) and if you use that just make sure you drain the steak in a strainer after you cook it. You want to make sure the juices do not make the egg rolls soggy. And no, in case you were wondering I have never tried baking them. It might work. Fried just tastes so much better to me.

Ingredients:

• • Canola oil, for frying

• • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons olive oil
  • 1 small red onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 pound roast beef, thinly sliced

• 16 ounces pepper jack cheese, shredded
• 8 egg roll skins

 

Directions :

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