Cheese Steak Egg Rolls
Makes 10-12
(printable recipe at end of page)
1/2 pound Center Cut Top Sirloin
1/2 cup sliced Sweet Onion
sprinkle of Pepper
Provolone Cheese
Shredded Mozzarella Cheese
Egg Roll Wrappers
Oil for frying
8 ounce Cream Cream, softened
4 ounce Sour Cream
1 tablespoon Buffalo Sauce
This is how it should look.
Thinly slice the onion and peppers.
Melt butter in pan. Use medium high heat to cook the meat. Add the pepper. Once the meat starts to cook, add the onion.
Add peppers and cook until tender.
Continue to cook until the meat is cooked and all the vegetables are tender.
Sop up the extra juices in the pan by using a paper towel to remove the grease.
Add both cheeses to pan, making sure the grease is pretty much gone. Mix in as it melts.
Melt the cheese by placing small pan upside down over meat and cheese.
1. Place the egg roll mix onto the egg roll wrapper. Set the wrapper so that a pointy edge is at the top. Brush cold water around the edges of each wrap to help them stick.
2. Fold one side and then the other into the center of the eggroll wrap.
3, Pull the bottom up and tuck over the food.
4. Continue to roll the wrap until done.
At this point the egg rolls can be covered with plastic and refrigerated overnight until you want to fry. Fry in a small fryer or in a pan of oil heated to 350 degrees. Remove from fryer and drain on a paper towel.
Make dipping sauce by whipping together the cream cheese, sour cream and buffalo sauce until mix is smooth.
You are going to love this sauce!
Serve with chips! Happy New Year!
I joined a group of bloggers to celebrate New Years Eve! Check out their appetizer recipes below!
- Baked Artichoke Squares by Family Around the Table
- Cheese Steak Egg Rolls by The Freshman Cook
- Devil’s on Horseback by Palatable Pastime
- French Onion Stuffed Mushrooms by The Redhead Baker
- Honey Prosciutto Crostini by Joyfully Mad
- Hot Reuben & Sprouts Dip by A Kitchen Hoor’s Adventures
- Muffaletta Stuffed Mushrooms by Cheese Curd in Paradise
- Roasted TriColored Pepper Salsa by Karen’s Kitchen Stories
- Spicy Bacon Chicken Ranch Sliders by Daily Dish Recipes
- Spicy Shrimp Puffs by Cindy’s Recipes and Writings
- Spinach Artichoke Stuffed Mushrooms by Simple and Savory
- Sweet Potato Rounds with Maple-Cinnamon Ricotta Cheese, Dried Cranberries & Pecans by Tip Garden
- Vegan 7 Layer Black Bean Dip by The Baking Fairy
Yield: 10-12
Cheese Steak Egg Rolls
ingredients:
1/2 pound Center Cut Top Sirloin
1/2 cup sliced Sweet Onion
sprinkle of Pepper
Provolone Cheese
Shredded Mozzarella Cheese
Egg Roll Wrappers
Oil for frying
8 ounce Cream Cream, softened
4 ounce Sour Cream
1 tablespoon Buffalo Sauce
instructions:
- Slice the meat very thinly. If you don't want to use a slicer, just slice thinly with a knife.
- Thinly slice the onion and peppers.
- Melt butter in pan. Use medium high heat to cook the meat. Add the pepper. Once the meat starts to cook, add the onion.
- Add peppers and cook until tender.
- Continue to cook until the meat is cooked and all the vegetables are tender.
- Sop up the extra juices in the pan by using a paper towel to remove the grease.
- Add both cheeses to pan, making sure the grease is pretty much gone. Mix in as it melts.
- Melt the cheese by placing small pan upside down over meat and cheese.
- 1. Place the egg roll mix onto the egg roll wrapper. Set the wrapper so that a pointy edge is at the top. Brush cold water around the edges of each wrap to help them stick.2. Fold one side and then the other into the center of the eggroll wrap.3, Pull the bottom up and tuck over the food.4. Continue to roll the wrap until done.At this point the egg rolls can be covered with plastic and refrigerated overnight until you want to fry. Fry in a small fryer or in a pan of oil heated to 350 degrees. Remove from fryer and drain on a paper towel.
- Make dipping sauce by whipping together the cream cheese, sour cream and buffalo sauce until mix is smooth.
- Serve with chips!
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