philly cheesesteak egg rolls;
So you might have noticed something: I like using egg roll and wonton wrappers for things other than Asian foods. My mom did teach me how to make wontons growing up so you’ll have to look out for when I actually post that recipe! But in the meantime … the recent crazy weeks I’ve had have forced me to get creative as I attempt to use up as many of the random ingredients I have lying around in my fridge. So, voila, philly cheesesteak egg rolls!
These goodies are exactly what they sound like — thinly sliced steak with onions and cheese wrapped in an egg roll wrapper that can be served with a smoky-spicy cheese dip! Simple right? And I’ll even admit that while I’ve recently discovered the kind of steak meat in my local grocery store I’ve been wanting to try, this time I just used Steakumms. In general, I’m definitely a fan of non-processed ingredients. But you know, freezer things do come in handy during the weeks when you really need that extra kick. And another plus — it’s still cheaper than eating out. So shake your head at me if you want. But I’ll defend the convenience of frozen foods (and the fact that sometimes, just sometimes, you want to indulge in that nothing-good-for-you taste).
Over the course of the last few recipes, I’ve come to realize that I don’t understand why people fry egg rolls. Well, okay, I do get it, but it seems unnecessary. I actually prefer baking egg rolls when making them at home, for several reasons: (1) fried foods aren’t very healthy; (2) I don’t like “wasting” oil. (You might push back on me about this, but when it comes to frying foods, tasty as they are, disposing of the leftover oil always feels wasteful); and (3) my entire house ends up smelling like fried food. Again, good or bad depending on the day, but it can get mildly nauseating after a few hours, So if I can get the same crunch from an oven, why bother with the oil?
I’ve found that baking egg rolls plain works just fine. If you like a little bit of extra crunch or you like a touch of oil-flavor to your egg rolls, you can spray them very lightly with cooking spray and let the oven do the rest. If serving these with a queso dip, I recommend leaving out the cheese inside the egg rolls. I personally used some pretty decent cheddar in mine (because that’s what I happened to have), but it got lost in the queso. In the future, I’d much rather save good cheese for a recipe where I’d really taste it! And next time, I think I’ll toss some green peppers into the mix. Enjoy!
philly cheesesteak egg rolls;
Ingredients
Egg rolls
- 1 cup onion, chopped
- 1 cup pepper, chopped
- 1½ Tbsp garlic, minced
- 7 slices Steak-umms
- salt & pepper
- 10 egg roll wrappers
Queso Dip
- 5 oz Velveeta cheese
- 1½ Tbsp chili powder
- ½ tsp cayenne pepper
- 1 tsp cumin
- 1 10 oz can diced tomatoes with chilies
Instructions
Egg rolls
- While skillet is pre-heating, dice onions and pepper.
- Add onions to heated pan and saute until caramelized, approx. 5-8 mins. Add peppers and cook until tender, approx. 3-5 mins. Add the garlic and let cook until fragrant.
- Push vegetables to the side, and in the remaining area of the pan, cook the steak until heated through. Season with salt and pepper.
- Remove to a bowl, tear beef apart and mix into the vegetables.
- Evenly distribute filling across wrappers, fold, and place assembled egg rolls on a lined baking sheet. Spray lightly with cooking oil and bake 15-20 minutes until crispy.
Queso Dip
- Place all ingredients into a small pot and heat through, mixing together as it melts. Serve hot with egg rolls.
