Philly Cheesesteak Egg Rolls

Okay, so Philly Cheesesteaks Egg Rolls were never on my short list of “must-make” recipe for my blog.  But then, on that fateful Superbowl night, I was in attendance at my usual all-fried-food party and these babies made their grand debut.  I was in love.  I had to have the recipe.  I MUST MAKE THEM AT HOME.Luckily, the party host obliged me and told me how she made them.  Despite my unnatural fear of making egg rolls (how the heck do you roll them up?  How do people make each roll look so identical and perfect?), I took the plunge and recreate the recipe at home.

It a super simple, make-ahead appetizer too!  Aside from the time commitment-you will have to caramelize onions, cook beef, let it cool and then roll the egg rolls-everything can be done in advance of your party and fried before guests arrive.  Just keep them warm in a low oven until you’re ready to serve!

The recipe is quite easy like I said: onions are caramelized for 45ish minutes, then thinly sliced sirloin steak is cooked in the same skillet nonetheless.  Place a slice of American cheese in the center of the egg roll wrapper, stuff with the filling and roll!  But how do you make an egg roll look like, well, an egg roll?  I watched this YouTube video, which was immensely helpful as this was not my initial plan of attack.  After rolling, you can refrigerate until ready to use or fry right away.

The provolone cheese sauce is just a simple bechamel with Provolone and Parmesan melted in.  I just felt I had to have a cheesy sauce to go with these (much like the cheese sauce that goes on real Philly cheesesteaks), but they are still delicious without it!

Don’t wait until the next Superbowl to make these!  Go ahead and schedule a party-preferably an all-fried-foods party because doesn’t that sound like a dream?-and make these!

[tasty-recipe id=”34968″]