Philly Cheesesteak Egg Rolls

INGREDIENTS

• 1 lb Ribeye Steak – thinly sliced
• 1 package Provolone & Mozzarella Cheese Blend – shredded
• 4 oz Philadelphia Cream Cheese (optional) – for extra creaminess
• 1 Yellow Onion – chopped
• 8 oz Mushrooms – chopped
• 1 Green Bell Pepper – chopped
• 1 package Egg Roll Wrappers
• 1 tbsp Olive Oil
• 1 Egg – beaten (for egg wash)
• Neutral Frying Oil – for deep frying

For the Philly Cheesesteak Marinade:

• 1/2 tbsp Baking Soda
• 1 tbsp Vinegar
• 1 tsp Sugar
• 1 tsp Garlic Salt
• 1 tbsp Onion Powder
• 1 tbsp Crushed Rosemary
• 2 tbsps Worcestershire Sauce

DIRECTIONS

1. First things first, we gotta get that steak seasoned and tenderized. Here’s how you do it:
2. In a large mixing bowl, combine the baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Mix it all together until the sugar is dissolved and everything is well blended.
3. Add your thinly sliced ribeye steak to the marinade, tossing it well to ensure every piece is coated.
4. Cover the bowl and let the steak marinate for at least 1 hour. If you’ve got the time, let it sit a bit longer to soak up all that flavor.
5. Now it’s time to get those delicious aromas going in your kitchen!
6. Heat 1 tablespoon of olive oil in a large sauté pan over high heat.
7. Once the oil is hot, add your marinated steak and cook for about 3-5 minutes, or until the meat is browned but still juicy. Be careful not to overcook! Remove the steak from the pan and set it aside.
8. In the same pan, add your chopped onions, mushrooms, and green bell peppers. Sauté for about 3-4 minutes, or until the veggies are softened and start to caramelize.
9. Combine the cooked steak and vegetables in a mixing bowl and set aside to cool slightly.
10. Now comes the fun part – wrapping up all that delicious filling!
11. Take an egg roll wrapper and place it on a clean, dry surface in a diamond shape.
12. Brush the edges of the wrapper with a bit of the egg wash to help seal the roll.
13. Spoon about 2-3 tablespoons of the steak and veggie filling onto the center of the wrapper. Top with a sprinkle of shredded provolone and mozzarella cheese. If you want an extra creamy bite, add a small dollop of cream cheese.
14. To wrap, fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the top edge with more egg wash. Repeat this process until all the filling is used.
15. Time to get these egg rolls golden and crispy!
16. Heat about 2 inches of neutral frying oil (like vegetable or canola oil) in a deep pot to 350°F.
17. Fry the egg rolls in batches, 2-3 at a time, for about 3-4 minutes, turning occasionally until they are golden brown and crispy.
18. Remove the egg rolls from the oil and place them on a wire rack to drain any excess oil. Let them cool for about 5 minutes.
19. Your Philly Cheesesteak Egg Rolls are now ready to enjoy! Serve them hot with a side of spicy dipping sauce like Cowboy Butter, or your favorite ranch or cheese sauce.