Cheesesteak Rolls has got to be just about the most exciting app there is! With one satisfying crunch into a crispy, fried egg roll, you’re truly in for a savory treat. These little guys are filled to the brim with rosy, perfectly marinated steak and lots of tender veggies to bring the flavor and freshness. You can’t forget the jalapeños for a nice kick of spice. Of course, there’s some melty cheese in the mix and we highly recommend dipping the whole roll into your fave creamy queso blanco sauce… you can never have too much food, right?! Get pumped, Cheesecake Rolls are about to make things really interesting (and tasty) for all involved!
Ingredients
For the marinade:
- 1/3 cup zesty Italian dressing
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound top sirloin or flank steak, thinly sliced across the grain
For the rolls:
- 1 quart vegetable oil or canola oil, for frying, divided
- 2 tablespoons olive oil, divided
- 8 ounces mushrooms, optional, sliced
- 1 green pepper, sliced
- 1 small onion, sliced
- 1-2 jalapeños, deveined, seeded, and sliced
- 2 cups provolone cheese, shredded
- 1 cup sharp cheddar, shredded
- 12-14 egg roll wrappers
- 1 egg whisked with 1 tablespoon water
- queso blanco sauce, to taste, for serving
Directions
Step 1 –In a glass bowl or a plastic resealable freezer bag, whisk the Italian dressing, the Worcestershire sauce, the garlic, the salt, and the pepper together.
Step 2 –Add the steak to the marinade and turn the meat to coat.
Step 3 –Marinate the steak in the fridge for at least 30 minutes and up to overnight.
Step 4 –In a large skillet over medium-high heat, heat 1 tablespoon of the vegetable oil until it is smoking.
Step 5 –Pat the excess marinade off the steak and add it to the heated skillet and cook, undisturbed for 1 minute.
Step 6 –Cook the steak, while stirring, until it reaches an internal temperature of 145 degrees F, about 1-2 minutes.
Step 7 –Transfer the cooked meat to a fine-hole strainer to remove any excess liquid by pressing down on the meat.
Step 8 –In the same skillet, heat 1 tablespoon of the olive oil over medium-high heat.
Step 9 –Add the mushrooms to the skillet and sauté until they are golden, about 3-5 minutes. Transfer them to a paper-towel-lined plate.
Step 10 –To the same skillet, heat the remaining olive oil over medium-high heat.
Step 11 –Add the peppers, the onions, and the jalapeños to the skillet and cook until softened, about 6-8 minutes.
Step 12 –Add the pepper mixture and the cooked steak to a food processor and pulse until the mixture is roughly chopped.
Step 13 –In a small bowl, combine the provolone cheese and the cheddar cheese.
Step 14 –Position an egg roll wrapper on a flat surface with one point towards you.
Step 15 –Line the center of the egg roll wrapper with 3 tablespoons of the cheese mixture and top it with 1/4 cup of the steak mixture.
Step 16 –Fold the bottom corner of the wrapper over the filling then continue to roll it up, firmly folding the sides toward the center over the filling as you roll.
Step 17 –Seal the edges of the wrapper with the egg wash.
Step 18 –Place the finished egg roll on a baking sheet that is lined with parchment paper and cover with a damp towel to prevent it from drying out.
Step 19 –Repeat the egg roll process until all of the ingredients have been used.
Step 20 –In a stock pot or deep-fat fryer heated to 350 degrees F or medium-high heat, heat the remaining vegetable oil.
Step 21 –Fry the egg rolls in batches of 3-4 at a time, turning the rolls a few times while frying, until golden-brown, about 3-4 minutes.
Step 22 –Drain the fried egg rolls on paper towels.
Step 23 –Serve warm with the queso blanco sauce.
