Ingredients:
For the Egg Rolls:
1 pound ribeye steak, thinly sliced
1 pkg Provolone & Mozzarella blend, shredded
4 oz Philadelphia cream cheese (optional)
1 yellow onion, chopped
8 oz mushrooms, chopped
1 green pepper, chopped
1 pkg egg roll wrappers
1 tbsp olive oil
1 egg (for egg wash)
Neutral frying oil
For the Philly Cheesesteak marinade:
1/2 tsp baking soda
1 tbsp vinegar
1 tsp sugar
1 tsp garlic salt
1 tbsp onion powder
1 tbsp crushed rosemary
2 tbsp Worcestershire sauce
Instructions:
1. Marinate the steak:
In a large bowl, combine baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary and Worcestershire sauce. Add thinly sliced ribeye steak and toss until completely cooked. Cover and marinate in the refrigerator for at least 1 hour to tenderize the steak and infuse flavors.
2. Sauté the steak and vegetables:
Heat 1 tbsp olive oil in a large skillet over high heat. Cook the marinated steak for 3-5 minutes until brown but still juicy. Remove from the pan and set aside.
In the same skillet, add the chopped onion, mushrooms and bell pepper. Sauté for 3-4 minutes until softened and caramelized. Combine steak and vegetables in a large bowl.
3. Fill and wrap egg rolls:
Place one egg roll wrapper on a flat surface in a diamond shape. Brush edges with egg wash. Add a spoonful of steak mixture, a sprinkle of shredded cheese, and a small spoonful of cream cheese (optional) to the center.
Fold bottom corner over filling, fold over sides, and roll tightly. Repeat with remaining wrappers.
4. Fry egg rolls:
Heat neutral frying oil in a deep pot to 350°F (175°C). Fry 2-3 egg rolls at a time for 3-4 minutes until golden brown and crispy, turning over. Drain on a wire rack or paper towels.
5. Serve:
Serve warm with your favorite dipping sauce
