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Philly Cheesesteak EGG Rolls
Smokin_Joe_GA
Posts: 3
I tried this recipe for the first time, and it turned out pretty good -
https://www.biggreenegg.com/recipes/philly-cheesesteak-egg-rolls/
I made a couple of deviations from original recipe; 1) I used regular boneless ribeye steak instead of Wagyu steak because that's what's available at Food Lion and I didn't want to experiment with expensive meat, 2) I used an orange bell pepper instead of a green bell pepper because that's what we had in the refrigerator, 3) I left out the mushroom because I don't care for mushrooms, and 4) I used Provolone cheese instead of white American cheese, because that's the way I wanted it. Don't bother with the comments about how this recipe isn't real authentic Philly cheesesteak - it tasted good and I was happy with it.
I got the grill and cast iron skillet preheated to between 400- and 450-degrees, started cooking the pepper, then added the onion, then added the steak, and then melted the cheese over it all. It was a bit difficult to hold the grill temperature steady because this recipe involves a lot of adding and stirring of ingredients. My Lodge leather cooking gloves came in handy. I might reconsider adding the cheese so early next time, because it turned the skillet into a cheesy sticky mess.
Next the cooked cheesesteak mixture went into the egg roll wrappers. Thank goodness my wife knew how to roll these up correctly - I would have messed them up doing it myself.
After cleaning the cheese out of the skillet, I added some oil and then back onto the grill to brown the egg rolls.
They turned out pretty good. This is definitely a recipe I'll make again.
https://www.biggreenegg.com/recipes/philly-cheesesteak-egg-rolls/
I made a couple of deviations from original recipe; 1) I used regular boneless ribeye steak instead of Wagyu steak because that's what's available at Food Lion and I didn't want to experiment with expensive meat, 2) I used an orange bell pepper instead of a green bell pepper because that's what we had in the refrigerator, 3) I left out the mushroom because I don't care for mushrooms, and 4) I used Provolone cheese instead of white American cheese, because that's the way I wanted it. Don't bother with the comments about how this recipe isn't real authentic Philly cheesesteak - it tasted good and I was happy with it.
I got the grill and cast iron skillet preheated to between 400- and 450-degrees, started cooking the pepper, then added the onion, then added the steak, and then melted the cheese over it all. It was a bit difficult to hold the grill temperature steady because this recipe involves a lot of adding and stirring of ingredients. My Lodge leather cooking gloves came in handy. I might reconsider adding the cheese so early next time, because it turned the skillet into a cheesy sticky mess.
Next the cooked cheesesteak mixture went into the egg roll wrappers. Thank goodness my wife knew how to roll these up correctly - I would have messed them up doing it myself.
After cleaning the cheese out of the skillet, I added some oil and then back onto the grill to brown the egg rolls.
They turned out pretty good. This is definitely a recipe I'll make again.
Comments
"I've made a note never to piss you two off." - Stike
Ruining the forum, one post at a time.
Living large in the 919
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"I've made a note never to piss you two off." - Stike
Ruining the forum, one post at a time.
Living large in the 919
It's laughable that the recipe calls for wagyu.