Recipe: Philly Cheesesteak Spring Roll, Philly Cheese Steak Egg Rolls

Philly Steak Rolls - menu description
Source: Dave & Buster's

Large, crispy eggrolls stuffed with paper-thin slices of steak and cheese. Served with sweet & spicy ketchup and cheese sauce for dipping.

---

PHILLY CHEESESTEAK SPRING ROLL
Source: Saveur Magazine
Serves 4

FOR THE DIPPING SAUCE:
1/2 cup ketchup
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/2 teaspoon cayenne

FOR THE SPRING ROLLS:
4 tablespoons olive oil
1 1/2 pounds beef top loin, trimmed and chopped
1/3 pound American cheese, cut into 1/2-inch pieces
1/4 pound provolone cheese, cut into 1/2-inch pieces
Salt and freshly ground black pepper
8 (9 1/2-inch) spring roll wrappers
6 egg yolks, beaten slightly
Canola oil

TO MAKE THE DIPPING SAUCE:
Combine ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.

TO MAKE THE SPRING ROLLS:
Heat olive oil in a large skillet over medium heat. Add beef and cook, stirring until no longer pink, 5-7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce heat to medium-low, stir in cheeses, and cook until cheeses melt, 2-3 minutes. Season with salt and pepper to taste and set aside to let cool.

Place 1 wrapper on a clean work surface, keeping other wrappers covered with plastic wrap. Brush entire surface of wrapper with egg yolk. Form one-quarter of the beef mixture into an 8-inch log along one edge of the wrapper. Roll up wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corners with egg yolk, and lay the first roll across the bottom corner of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat process with remaining wrappers and filling.

Pour canola oil into a heavy medium pot to a depth of 2-inches and heat over medium heat until temperature registers 350 degrees F on a candy thermometer. Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on the bias and serve with sauce, and with banana peppers, if you like.

---

PHILLY CHEESE STEAK EGG ROLLS
Source: Guy Fieri / Foodnetwork
Makes 8 egg rolls

Canola oil, for frying
2 eggs
2 tablespoons milk
2 tablespoons olive oil
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 pound roast beef, thinly sliced
16 ounces pepper jack cheese, shredded
8 egg roll skins

Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan.

Mix egg and milk together, in a small bowl, for egg wash.

In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.

Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash.

Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot