Philly Cheesesteak Egg Rolls
Directions
- 1Prepare the cheese sauce: In a saucepan, combine evaporated milk, cheddar cheese, and cream cheese. Cook over medium-high heat until melted and smooth.
- 2Make a cornstarch slurry: In a small bowl, whisk together cornstarch and cold water to form a smooth mixture.
- 3Cook the steak: Slice the ribeye steak thinly and cook in a hot frying pan with garlic powder, onion powder and salt until browned.
- 4Add onions: Sauté diced onions in a pan until caramelized.
- 5Combine steak and onions: Add cooked onions to the steak and stir to combine.
- 6Thicken the cheese sauce: Add the cornstarch slurry to the cheese sauce and whisk until thickened.
- 7Assemble the egg rolls: Place a spoonful of the steak and onion mixture onto each egg roll wrapper and roll tightly, sealing the edges with water.
- 8Fry or air fry: Deep-fry or air-fry egg rolls until golden brown and crispy.
Ingredients
- 1 can evaporated milk
- 4 slices cheddar cheese
- 4 ounces cream cheese
- 1 onion
- 1 ribeye steak
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch salt
- 2 slices American cheese
- 1 dash Worcestershire sauce
- 2 tablespoons corn starch
- 2 tablespoons cold water
- 1 cup vegetable oil
- 6 egg roll wrappers
Equipment
knifecutting boardfrying pansaucepanwhiskbox gratertongsair fryer (optional)
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