Saturday, August 6, 2011

Cheesesteak Egg Rolls

I can't tell you how good these egg rolls taste. You will have to make them so you can see what I mean. This appetizer will be the first to go. Although, I have to confess that I have made them as a meal for myself. The crispy outside and delicious filling of oozing cheese and the tender and moist steak is just out of this world.
You will need:

Canola oil for frying
1/4 cup of water
2 Tbs. of extra virgin olive oil
1 medium vidalia onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 lb. of shaved steak
Salt and pepper to taste
1 lb. of monterey jack cheese or pepper jack cheese, your preference
8 egg roll wrappers

Preheat your oil in a large pan to 350 degrees Farenheit. The pan should be about half way full in order to deep fry. In a medium skillet, over medium-high heat, saute the onion and peppers in olive oil. Saute until slightly soft, about 3 minutes. Add the shaved steak and sprinkle with salt and pepper. Cook until the meat is no longer pink and the onions are translucent. Add cheese and toss lightly. Remove from heat. Remove the meat mixture from the skillet with a slotted spoon so as to get rid of the excess liquid, and place in a bowl. Divide the meat mixture in 8 equal portions onto the center of the 8 egg rolls. Take your finger and dip into the water. Run your finger all along the edges of the egg roll. Fold in the left and right sides and roll, sealing tightly. Place in the oil. Fry these in 2 batches. Fry them until they are golden brown. Remove from the oil and place on a baking sheet that has been lined with a paper bag or paper towels.

Serve these hot so that the cheese is nice and melted and just ooey gooey. Bon Appetit!!

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