Is it wrong of me to be extremely excited to have the kids going back to school today?
Don’t get me wrong, I loved having them home for two weeks during Christmas break, but I’m ready to claim my house back. We have a small enough house as it is, and when everyone is home I feel like we are all on top of each other. I’m pretty sure my kids are ready to go back to school too. They love routine as much as I do.
Something else I truly love? Egg rolls. They are my kryptonite.
Last summer I got the idea to make these Philly Cheese Steak Egg Rolls for the blog, but I wanted to wait for the perfect moment to unveil them.
Ta-da! Here they are, in all their delicious glory.
The perfect appetizer to serve during the big football game, or just as a delicious snack any time of the day.
The filling is SUPER simple to make, and just like any egg roll that you make, I suggest frying them. They are just so much better when fried.
I grabbed a package of the pre cooked sirloin strips from my grocer’s deli and just cut the strips to make them a little slimmer. I sliced up some purple onion and green bell pepper and gave them a good sauté in some butter.
I added the beef strips at the end to toss around and mingle with the peppers and onions. Then you’re going to want to let this cool down to room temperature. If you try to put hot stuff in the egg roll wrappers it never works out good.
I placed just a few strips of beef, peppers and onions in the center of my egg roll wrapper and gave each edge of the wrapper a good brushing of egg wash to help seal it up.
Then I added some strips of provolone cheese, because a Philly Cheese Steak is not complete without the cheese.
Make sure you don’t try to over stuff your egg rolls, too much filling will make it difficult to close and possibly lead to it unwrapping in the fryer and making a mess.
Once you have your egg rolls filled and wrapped (here’s a tutorial on how to wrap them), then it’s time to fry!
I paired the Philly Cheese Steak Egg Rolls with a creamy horseradish sauce that I whipped up in just a few seconds. It has a tiny bit of kick and goes so well with the steak and peppers inside the crispy wrapper.
I’m telling you guys, these egg rolls are incredible!!!
I’m so in love with the simplicity and deliciousness of this easy appetizer.
And that sauce…
Come to mama.
- 10 egg roll wrappers
- 2 cups cooked sirloin steak strips
- ½ green bell pepper, thinly sliced
- ½ purple onion, thinly sliced
- 3 tbsp butter
- ½ tsp garlic powder
- 5 slices provolone cheese, halved
- canola oil for frying
- 1 egg, lightly beaten
- ½ cup light mayo
- 1 tbsp milk
- 1 tsp horseradish
- ¼ tsp garlic powder
- ⅛ tsp fresh cracked pepper
- Fill your fryer or pot with at least 1 inch deep of canola oil. Heat to 375 degrees F.
- In a saute 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, pepper and onions and 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 towards 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.
- Combine the sauce ingredients in a small bowl and whisk till combined. Add more horseradish if you want it with more of a kick.
- Serve egg rolls hot with a side of sauce. Enjoy!