Philly Cheesesteak Egg Rolls Sweet Pea's Kitchen

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Prepare the egg rolls as usual, including making the filling, and rolling the egg rolls with the cheese and filling. Preheat your air fryer to 370 degrees. Lightly spray or oil the air fryer basket. Place the egg rolls into the basket, ensuring they don't overlap. Mist the tops of the egg rolls with oil spray.

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5. Creamy cilantro sauce. Creamy cilantro sauce on the cheese steak egg roll is a delicious and aromatic condiment that adds a unique touch to the classic cheese steak and egg roll combination. This sauce is made from cilantro, an herb famous for its fresh and vivid taste and perfect for Philly cheesesteak egg roll dipping sauce.

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Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste. Cook the steak for 3-4 minutes or until browned and just cooked through. Place the peppers and onions back into the pan with the steak. Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.

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Put the remaining butter in the same pan, melt it, and add the ribeye. Step 5. Season with salt and black pepper. Step 6. Cook for a few minutes or until cooked through. Step 7. Put the vegetables back in with the meat. Step 8. Now lay out the egg roll wrappers and put a piece of cheese on each one.

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Remove the veggies and set them aside. Pour the remaining oil into the same pan and cook the Beef on medium-high heat until golden brown. Add the veggies back into the pan with the Beef, season with salt and pepper. Remove the skillet from heat. On a clean work surface, place a couple of egg roll wrappers down.

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Add the cheese, beef broth, steak sauce and salt and pepper to taste. Let it simmer for a few minutes and then remove from heat and let cool. Place a scoop in the center of each egg roll and top with cheese. Fold and seal with a bit of water. Add the egg rolls to the hot oil and fry for 2-3 minutes till golden brown.

Philly Cheesesteak Egg Rolls

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How to Make Philly Cheesesteak Egg Rolls. In a large pan over medium-high heat add chopped sirloin or ground beef and cook until browned, about 5-6 minutes. Add Worcestershire, salt, and pepper, and stir. Add peppers and onions and cook for 3-4 minutes until they are tender. Drain if there is any excess liquid in the pan.

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Preheat the oven to 400 degrees (or to the temp recommended on the back of the egg rolls. Wash and dry the green peppers. Slice the onion and the peppers and set aside. In a large bowl, combine the beef and the seasonings together and let the ingredients set for a few minutes. Line a baking sheet with a sheet of foil.

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Step 3. Mix in the steak seasoning to taste and drain any excess fat. Let the meat mixture cool for a bit. Step 4. Lay the egg roll wrappers on a flat surface, and brush all of the outside edges with the beaten egg. Step 5. Place a layer of the meat mixture down the center of each wrapper, avoiding the edges.

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Mix the sauce with mayonnaise for a creamy dipping sauce. Add a spoonful to the egg roll filling for a smoky kick. Use the sauce as a drizzle for a topping. Pro tip: Toast the almonds for the Romesco sauce for an even more flavorful sauce! 2. Creamy Mushroom Sauce.

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Pan Fry. Add 1 quart of oil to a heavy bottomed skillet. Heat to 375 degrees F. Cook 4 egg rolls at a time for 2 to 3 minutes, or until golden brown and crispy, flipping once halfway through. Remove with tongs, being careful not to burn yourself, to a wire rack to let the extra oil drain. Repeat with remaining rolls.

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To make the egg roll filling, start by placing the meat into a preheated large skillet and sprinkle with salt and pepper. Add onion and pepper. Once the meat has browned, place the onion and green pepper in the skillet with it and cook briefly. Mix in cheese. Transfer the meat to a large mixing bowl and set aside.

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Cooking The Egg Rolls. Fry: Heat oil in a deep skillet to 350°F. Fry the rolls until golden brown. Alternative Cooking Methods: For a healthier option, bake at 425°F for 25 minutes or air fry at 370°F for 20 minutes.

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Directions. Cook beef in a large skillet over medium heat, gently breaking it into pea-sized pieces, until browned, 5 to 7 minutes. Gently stir in Worcestershire sauce, salt, and pepper, then transfer mixture to a bowl. Melt butter in the same skillet over medium heat. Add onion and bell pepper; cook and stir until translucent, 5 to 7 minutes.

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To fry: Fill a deep skillet with about 1 inch or so of canola or peanut oil. Heat oil to 350° and fry in batches of 3 - 4, cooking about 3 - 4 minutes per side, until golden brown. Remove to a wire rack to cool and allow excess oil to drip off. While frying make the cheese sauce according to the recipe below.