Description
Golden-brown, crispy egg rolls are filled with sliced steak, caramelized onions and gooey American cheese. Serve with a piquant provolone cheese sauce to go true Philly-style!
Ingredients
Scale
EGG ROLLS:
- Olive oil, as needed
- 1 large onion, thinly sliced
- 12 ounces very thinly sliced sirloin steak, coarsely chopped
- 1 teaspoon Montreal steak seasoning
- 9 slices thick-cut deli-style American cheese
- 9 egg roll wrappers
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
PROVOLONE CHEESE SAUCE:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk
- Heaping 1/2 cup (2–1/2 ounces) coarsely grated Provolone cheese
- 1/8 cup (1/2 ounce) finely grated Parmesan cheese
Instructions
- In a large skillet, preheat a little olive oil over medium heat. Once hot, add the sliced onion with a pinch of salt. Cook until the onions begin to soften. Reduce the heat to medium-low and cook, stirring frequently, until the onions are pale golden and caramelized, about 45 minutes. Adjust the heat if necessary, reducing if the onions start to char. Season to taste with salt and pepper and transfer to a medium mixing bowl.
- In the same skillet, heat a little more olive oil over medium-high heat. Add the sliced steak and season with salt, pepper, and Montreal steak seasoning. Cook until the meat is cooked through. Remove from the the heat to the bowl with the onions and let cool.
- Once the filling is cooled, begin forming the egg rolls. Lay one egg roll wrapper on a cutting board so it looks like a diamond facing you. Place one slice of the American cheese in the center and a large, heaping spoonful of the filling in the center. Wet your finger with water and run it around the entire edge of the wrapper. Fold the corner closest to you over the filling, pinching it back lightly to remove any air pockets. The entire filling should be covered at this point with the egg roll wrapper, except a little corner of cheese might be peeking out. Fold the sides over the wrapped section and roll to complete the egg roll, pressing lightly to seal. If you have any exposed areas, you can use a little more water to seal and pinch closed. Watch this video to help you visualize how to do this. Continue until you have rolled all the egg rolls.
- Begin preheating about 1-1/2 inches of vegetable oil in a heavy-bottomed, high-sided skillet.
- While the oil preheats, make the provolone cheese sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk to combine; cook for 3 to 4 minutes, stirring frequently, to remove the raw flour taste. Slowly begin whisking in the milk, ensuring to whisk out any lumps. Bring to a simmer and cook until the mixture starts to thicken and coat the back of a spoon. Lower the heat to low and slowly whisk in the cheeses until melted. Keep warm over low heat while you fry the egg rolls.
- Once the vegetable oil is hot, add about 3 to 4 egg rolls at a time. Fry for 3 to 4 minutes per side, until golden brown and the filling is heated through. Transfer to a paper towel-lined baking sheet and keep warm in a 200° oven if desired. Repeat with the remaining egg rolls. Serve with the warm provolone cheese sauce on the side.
- Category: Appetizers, Beef