Once upon a time, there was a kiosk in downtown Killeen, Texas, that served the very best Philly Cheesesteaks this side of the Mississippi.
The rolls were richly buttered and toasted.
The steak was thick and juicy.
The veggies were grilled to perfection and the cheese was melted perfectly. They were phenomenal.
A Philly Cheesesteak from that kiosk was the last meal I had before moving away from Killeen in 2001. They were that good.
Fast forward to today. There’s an inconspicuous Chinese food place down the street from my house. I hadn’t eaten there in all the years I’ve lived here until about a year ago. Now, I have an addiction to their hot and sour soup, and egg rolls. They are divine. Crisp on the outside, warm and flavorful on the inside.
I’d never put two and two together until I saw a recipe on Pinterest for Philly Cheesesteak Egg Rolls.
A marriage made in heaven, I thought.
This week, boneless sirloin strips are on sale at Brookshire’s. There is only one basic way to grill a steak, but you might want to try something different this week when they are on sale!
Philly Cheesesteak Egg Rolls
10 egg roll wrappers
2 cups cooked sirloin steak strips
1/2 green bell pepper, thinly sliced
1/2 purple onion, thinly sliced
3 Tbs butter
1/2 tsp garlic powder
5 slices provolone cheese, halved
canola oil, for frying
1 egg, lightly beaten
For the sauce:
1/2 cup light mayo
1 Tbs milk
1 tsp horseradish
1/4 tsp garlic powder
1/8 tsp fresh cracked pepper
Fill your fryer or pot with at least 1 inch deep of canola oil. Heat to 375° F.
In a sauté pan, melt butter over medium-high heat. Add the pepper strips and onions, and cook until soft and tender (about 5 minutes). Then, toss in the steak and garlic powder; stir to combine. Remove from heat and let cool to room temperature.
Once cool, place an egg roll wrapper on a clean, dry surface and brush all the edges with the lightly beaten egg. Place a couple strips of the steak, peppers and onions at an angle in the center of the wrapper, and top with half of a slice of provolone cheese. Fold the bottom corner of the wrapper over the filling then fold in the right side and left side. Roll toward the remaining corner and seal closed.
Repeat with remaining egg roll wrappers and filling.
Place two to three egg rolls in the hot oil at a time. Cook and turn for 3 to 5 minutes or until all sides are golden-brown. Drain on paper towel-lined plate.
For the sauce:
Combine the sauce ingredients in a small bowl and whisk until combined. Add more horseradish if you want it with more of a kick. Serve egg rolls hot with a side of sauce.
Nutritional Information: Calories Per Serving: 436, Calories from Fat: 149, Fat: 16 g (8 g Saturated Fat), Cholesterol: 160 mg, Sodium: 426 mg, Potassium: 622 mg, Carbohydrates: 20 g, Fiber: 1 g, Sugar: 1 g, Protein: 49 g.