Cheesesteak Egg Rolls
Philly cheesesteaks go Asian-style in beef and pepper-stuffed eggrolls topped with a provolone cheese sauce.
This recipe makes 10-12 egg rolls.
- 3 tablespoons extra virgin olive oil (EVOO)
- 3/4 pound ground chuck
- Salt and pepper
- 1 onion, chopped
- 2 cubanelle peppers, chopped
- 2 tablespoons Worcestershire sauce
- 1 package egg roll wrappers
- All-natural cooking spray
- Sesame seeds, for sprinkling
For the provolone cheese sauce:
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- Salt and pepper
- 2 cups provolone cheese, shredded
Pre-heat the oven to 375ºF.
Heat the EVOO in a skillet over medium-high heat. Add the ground chuck and brown, breaking it up into small pieces as it cooks, about 5 minutes. Add the onion and peppers to the pan. Season with salt and pepper. Let cook for about 2 minutes, or until the onion is tender. Mix in the Worcestershire sauce; turn off the heat and set aside.
To wrap the egg rolls, brush water around edges of each wrapper as you roll them. Position the wrappers on an angle on your work surface. Place about 1/4 cup of the meat mixture in the center of each wrapper and tuck in the sides to form a long, skinny roll. Place onto a wire rack set on top of a sheet pan.
Spray the egg rolls with cooking spray and sprinkle with sesame seeds. Bake for 20-25 minutes, or until brown.
For the provolone cheese sauce, melt the butter over medium to medium-high heat in a saucepot. Whisk in the flour, cook for 1-2 minutes, then whisk in the milk and season with salt and pepper. Cook to thicken, adjusting the seasoning, to taste. Stir in the cheese and remove from the heat.
Slice the egg rolls in half diagonally and serve hot with the provolone cheese sauce alongside or with a dipping sauce of your choice.