Thursday, February 3, 2011

Philly Cheese Steak Egg Rolls

Just so nobody can say I’m biased, I thought I’d throw in a Pittsburgh recipe just for good measure. And anyhow, I love food so no matter what city, state or country it hails from if it’s good, I’m all over it. This is a twist on the Philly Cheese Steak. Crispy egg roll on the outside with a delicious cheese steak filling on the inside. Even if the Steelers lose, you’ll still be a winner with this recipe.

Philly Cheese Steak Egg Rolls
Yields 8 egg rolls

Canola or vegetable oil, for frying
2 eggs
2 tablespoons milk
2 tablespoons olive oil
1 small red bell pepper, thinly sliced
1 to 2 small jalapenos, thinly sliced (depending on how hot you like it)
1 pound roast beef, thinly sliced
16 ounces pepper jack cheese, shredded
8 egg roll skins

Preheat oil to 350 degrees 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 sauté pan over medium heat add olive oil and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and sauté 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.

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