Justin Rowland's Philly Cheesesteak Egg Rolls
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 white onion
- 12.5 ounces shaved ribeye meat
- garlic powder
- salt and freshly ground black pepper, to taste
- 1 (14 ounce) package egg roll wrappers
- 4 slices white American cheese, cut in half
- 2 large eggs, beaten
- 2 cups oil
- 1/4 cup ketchup
- 1/4 cup mayonnaise
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Instructions
- Preheat a large skillet over medium heat. Add olive oil and onions and let cook for 4 to 6 minutes, stirring every 2 minutes.
- Once onions are a little crisp, add shaved ribeye meat. Stir in garlic and season with salt and pepper. Continue to cook until steak is fully cooked, about 10 minutes.
- Transfer meat mixture to a large mixing bowl.
- Place an egg roll wrapper on a clear work surface like a diamond and add a slice of cheese. Wet corners with the eggs.
- Fold bottom corner over the filling, fold 2 sides inwards, and roll up tightly.
- Heat oil in a large Dutch oven to 350 degrees F (180 degrees C). Check temperature with a deep fry thermometer.
- Working in batches, add 2 to 3 egg rolls at a time to the hot oil, making sure to not overcrowd the pot. Fry until golden brown, 2 to 5 minutes per side. Transfer to a paper towel lined plate to drain.
- Meanwhile, stir together ketchup and mayonnaise in a bowl for the dipping sauce.
- Slice egg rolls diagonally on a cutting board and serve with the dipping sauce.
Source
Original recipe: View Original